How to Make Sausages (Cumberland Sausage Recipe)

I mean bangers and mash are such a delicious comfort food; it’s hard to go wrong whenever you order them in a pub or restaurant in the UK. You may remember that I posted a recipe for bangers and mash last year, but now, I want to give you a recipe so you can learn how to make sausages instead of just buying them.

I learned how to make sausages when I was a little girl because you’re not actually Italian if there aren’t sausages being made, right? Whether sausages are Italian, British, Polish, German, or any other cuisine, they’re all pretty much made the same way. Just to clarify, you can still have sausage meat without it being stuffed into a casing, such as this Lorne (square) sausage from Scotland.

What do I Need to Learn How to Make Sausages?

Although it can be done without a meat grinder, your best results will come if you do have a meat grinder that comes with a sausage stuffing attachment. Not only will it yield proper results, but it’s much easier than doing it by hand. This is the meat grinder machine that I used, and it’s not too expensive considering what it does and the money it can save you if you decide to make your own sausages.

You will also need sausage (hog) casings, which is something most people won’t have on hand. I keep some in the freezer, but they may not be easy for you to find, depending on where you live. So the Amazon link may be your best bet. So you’re asking…

How do you Make Sausages, Step by Step?

Making sausages is basically a three step process. 1. grind the meat 2. season the meat and 3. stuff the casings. Follow my directions below and you’ll see it’s not as daunting a task as you may think!

Sausage Making Tip

If possible, two people working together will make the sausage-making process much easier, especially when stuffing the casings. My mother was here and we made these together.

And here is a serving of Cumberland sausage as it is done in Cumbria, England (the home of this sausage). I must add, the flavor of these sausages make them one of my favorite British varieties. It’s not spicy or flavored with strong seasoning, but they are absolutely one of the tastiest sausages you’ll find.

How to Make Sausages
(Cumberland Sausage Recipe)

Slightly adapted from an online “Sausagemaker” recipe              Makes approximately 12 servings

         FULL PRINTABLE RECIPE BELOW

Special equipment: meat grinder with sausage stuffing attachment, hog casings

• pork shoulder
• pork belly
• rusk/breadcrumbs
• spices
• water
• (optional: parsley)

1. Grind the Meat

Cut the pork meat into chunks (size should be according to your meat grinder instructions). Once it is all cut, place into the grinder with a medium to coarse grind plate (about 5mm).

It should look like this.

2. Season the Meat

Put half of the ground pork in a large bowl and add the salt, but be sure to use Kosher or sea salt (do not use table salt or it will be too salty). Next, add the spices.

Mix well and run through the meat grinder a second time.

Add the rest of the ground pork, and the rusk/breadcrumbs.

Now add the water.

Mix well, preferably with your hands, as it is easier to incorporate everything evenly.

At this point, you can fry a little of the sausage to taste it. Adjust the seasonings if necessary. Then, grind once more (optional, however, we did).

3. Stuff the Sausage Meat into the Casings

Tie the end of a sausage casing. Using the sausage stuffing attachment, hold the casing over the end and start filling it with the machine. Hold the casing on so it doesn’t slide off, and gently hold the sausage as it’s made so that it has a bit of a guide.

Cumberland sausages are traditionally made (and sold) in long rings. They are not twisted or tied off into individual links as many other sausages are.

With a sharp, small skewer or toothpick, prick holes into the sausages. This is a pricking tool that my Nonno Scipione made in Italy many years ago.

Now you are ready to do one of two things: cook the sausages or freeze them. Given the large amount of sausages this recipe makes, you’ll probably do what we did–a little of both.

Cooking a link in a large, cast iron pan is a really good option. You can also grill the sausages (in the oven or on a bbq). However, as noted above, cook it first, then cut into pieces to serve. Traditionally, Cumberland sausages are served on a bed of mashed potatoes.

Just place the ring on top of the serving plate of potatoes.

Then pour a rich gravy over the top!

I wish you could taste how marvelous these Cumberland sausages are before making them because it would convince you to use this recipe!

Add a leaf or two of parsley or pea shoots for a little green, if you like. If you’re a fan of HP Sauce, that wouldn’t be amiss, either!

Can I Freeze Cumberland Sausages?

Yes! Cumberland sausages can be frozen directly after making them; just place them in a freezer-proof bag, remove as much air as possible, refrigerate so they are cold, and then freeze. Or you can also freeze them after they’re cooked. We had some leftover sausage, and froze it with the mashed potatoes and gravy. It makes a fantastic frozen meal that can just be defrosted, reheated and it tastes freshly made!

Cumberland Sausage Recipe

Servings: 6 lbs of sausages

Prep Time: 45 minutes minutes

Total Time: 45 minutes minutes

A traditional and very flavorful English sausage recipe that comes from the area of Cumbria.

4.8 from 24 votes

Print Rate Pin

Ingredients

• 4 lbs pork shoulder
• 1 lb pork belly
• 8 oz breadcrumbs or rusk
• 16 oz water
• 5 Tbsp sea salt or Diamond crystal Kosher salt (less salty)
• 1 ½ Tbsp black pepper freshly ground
• 2 tsp ground nutmeg
• 2 tsp ground coriander
• 2 tsp ground mace
• sausage casing

US Customary - Metric

Instructions

Grind the Meat:

• Cut the pork meat into chunks (size should be according to your meat grinder instructions).
• Once it is all cut, place into the grinder with a medium to coarse grind plate (about 5mm).

Season the Meat:

• Put half of the ground pork in a large bowl and add the salt, but be sure to use Kosher or sea salt (do not use table salt or it will be too salty). Next, add the spices.
• Mix well and run through the meat grinder a second time.
• Add the rest of the ground pork, and the rusk/breadcrumbs. Now add the water. 
• Mix well, preferably with your hands, as it is easier to incorporate everything evenly. At this point, you can fry a little of the sausage to taste it. Adjust the seasonings if necessary.
• Grind once more (optional, however, we did).

Stuff the Sausage Meat into the Casings:

• Tie the end of a sausage casing. Using the sausage stuffing attachment, hold the casing over the end and start filling it with the machine.
• Hold the casing on so it doesn't slide off, and gently hold the sausage as it's made so that it has a bit of a guide.
• With a sharp, small skewer or toothpick, prick holes into the sausages.
• Now you are ready to do one of two things: cook the sausages or freeze them. Given the large amount of sausages this recipe makes, you'll probably do what we did a little of both.

Serving:

• After cooking (I like to fry a ring in a cast iron pan over low/medium heat so it cooks all the way through), just place the ring on top of the serving plate of potatoes.
• Then pour a rich gravy over the top! Add a leaf or two of parsley or pea shoots for a little green, if you like.

Notes

• Cumberland sausages are traditionally made (and sold) in long rings. They are not twisted or tied off into individual links as many other sausages are.
• Cooking a link in a large, cast iron pan is a really good option. You can also grill the sausages (in the oven or on a bbq). However, as noted above, cook it first, then cut into pieces to serve. Traditionally, Cumberland sausages are served on a bed of mashed potatoes.

Nutrition

Serving: 1lb | Calories: 826kcal | Carbohydrates: 29g | Protein: 49g | Fat: 56g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Cholesterol: 178mg | Sodium: 6260mg | Potassium: 878mg | Fiber: 3g | Sugar: 3g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 5mg

Did you Make this Recipe?

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Author: Sausagemaker on

Course Main Courses

Cuisine British, Scottish

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