Johnny’s cumberlands
31 January 2010
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Johnny’s cumberlands – Serves 40
| Preparation time: | 2 hours | |
| Cooking time: | 30 minutes | |
| Ready in: | 2 hours 30 minutes | |
| Ingredients: | 5 lbs shoulder pork, trimmed of large pieces of fat – best is Gloucester Old Spot for flavour 1 lb belly pork, skin removed if it’s got one. 1/2 lb rashers of drycure smoked bacon 6 oz fresh breadcrumbs (made from decent bakery bread) 4 oz dried (or kibbled) onions 1/4 pint milk 1 tsp freshly ground nutmeg 1 tsp freshly ground mace 3 tbsp salt 1 tbsp ground white pepper about 5m 3/4 inch hog casings |
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| Directions: | The more pepper here is the spicier they are. The salt is a minimum amount, add more for more flavour and higher blood pressure.
Mix the milk into the breadcrumbs for half an hour. Then mix the lot, adding the spices and seasoning last. Refridgerate overnight. Stuff. Traditionally these are coiled and cooked whole, but it’s easier to do 1m sections and make 8 sausages in links. Easier to cook too. |
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