Cumberland sausage- to make .! Categories: British, Pork Yield: 4 Servings
Ingredients:
6 oz Pork back fat; minced 1 lb Shoulder of pork; minced 1 oz Stale breadcrumbs 1/2 sl Smoked bacon; minced Salt Pepper Nutmeg Mace
The pork should be boned and skinned. Mix the shoulder and the fat. Add 8 tablespoons hot water to the crumbs. Mix everything together (use your hands), seasoning well with pepper, and adding a generous pinch of both the spices. Fry a spoonful of the sausage to test the seasoning. Fill the sausage casings as usual. Prick in a few places and allow to sit overnight before cooking. ...These are very good baked in a buttered baking dish at 350F until browned. Turn after 20 minutes, and raise the heat if the sausages are cooking too slowly.
Cumberland sauce. Yield: 1 Servings Ingredients: 1 c Red currant jelly 2/3 c Orange juice 1/4 c Lemon juice 2 ts Cornstarch 1 c Port or madiera wine 1 tb Grated orange peel (zest) 2 tb Grand marnier
Combine first three ingredients in saucepan. Bring to a boil over low flame. Mix cornstarch and 1/4 cup wine until smooth; slowly add to jelly mixture, stirring constantly. Cook and stir until mixture starts to thicken slightly, stir in remaining wine and orange peel. Stir in the Grand Marnier just before serving. Yield: About 3 cups. ~
Cumberland sauce Yield: 4 Servings Ingredients: 1 Orange peel; 1-inch square 3/4 c Orange juice 1/2 c Currant jelly 2 tb Claret wine 1/4 ts Ground ginger 4 ts Cornstarch 1 tb Lemon juice
Put all of the ingredients in a blender container and blend until the ingredients are combined and the orange peel is finely chopped. Pour into a saucepan and cook, stirring constantly, until the mixture is thickened and bubbly. Cook 1 to 2 minutes longer. Serve the sauce, hot or cold, with meat or poultry. Makes 1 1/2 cups.
Ty all of you for your kind and quick replies...this will give me adequate time to test these out and perfect them for my friends' visit. When last in UK I loved the Cumberland sausages i was delightfully served. I looks so forward to making them.
...I have often made toad in the hole and my friends find them delightful. I have used many different types of sausages to coat the eggs and even made them in advance and frozen them for large brunch gatherings to be fried just as we are being seated. .....
Ty for you assistance yet again...I am in the southern USA and would be glad to share any of our speciality food recipes..
A sausage made up of Welsh pork with a low rusk content. It is a meaty sausage with superb texture and taste. Customers even travel from Cumbria itself to obtain these home-made Welsh sausages.
well I had fun looking for them so thats 1/2 the ty so ty to you too. if interested I can find sites for you .. just takes time and interest too as you never know what you may find . some just have Cumberland as in English hotels; or usa Towns.so you never know where your searches lead you . this Cumberland has a tie to welsh sausages and beef . so hoping that helps you Byz.
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