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Homemade Cumberland Sausage

Made with pork and a blend of traditional herbs and spices, these sausages are a British staple, and for good reason. #cumbria #sausage #homemade Recipe: 2kg(4.5lb) pork shoulder with fat 100-200g(1-2 cups) dry bread crumbs 20g(2 Tbsp) corn/potato starch 36g(2 Tbsp) plain salt 10g(5 tsp) black pepper 10g(5 tsp) white pepper 1-2g(1/2-1 tsp) cayenne pepper 4g(2 tswp) rubbed sage powder 1g(1/2 tsp) nutmeg 1g(1/2 tsp) mace 5g(2 Tbsp) fresh sage 5g(2 Tbsp) fresh thyme 50-100ml(1/4-1/2 cup) water Dry bread crumbs 5-10% Starch 1% Salt 1.6% Black pepper .5% White pepper .5% Cayenne pepper .1%(or to taste) Rubbed sage .12% Nutmeg .05% Mace .05% Fresh sage .25% Fresh Thyme .25% Handheld Thermometer: Chefstemp Pocket Pro Save big on your next meat thermometer or probe with my code ANDERSON15 at Chefstemp! https://www.chefstemp.com/shop/ Smoker: Smoke Hollow 44" gas smoker Music: www.epidemicsound.com