Cumberland Sausage-Traditional

Step 1

Soak rusk in water.

Step 2

Cut meat by hand or grind through a plate not smaller than 3/16” (5 mm). Discard skin, gristle and sinews. The official PGI requirements prohibit use of a bowl chopper (food processor) for this sausage as this would create an unacceptably emulsified end product.

Step 3

Mix meat with all ingredients.

Step 4

Stuff into sheep or small diameter hog casings, forming a one coiled, continuous sausage.

Step 5

Refrigerate.

Step 6

Cook before serving.