CUMBERLAND SAUSAGE

Cumberland Sausage image

Provided by Lee Thayer @LeeNST

Categories Pork

Number Of Ingredients 10

900 gram(s) pork shoulder, (2 lb)
900 gram(s) pork belly, (2 lb)
1 tablespoon(s) salt
2 tablespoon(s) white pepper powder
110 gram(s) dry fine bread crumbs, (3 1/2 oz)
2 1/2 tablespoon(s) dried sage
2 tablespoon(s) dried chives
1/2 teaspoon(s) ground coriander
2 teaspoon(s) ground nutmeg
hog or collagen casings

Steps:

First thing, chill the meats in the fridge, sterilize then chill the grinder parts in the fridge. Grinding meat creates heat, so you want the meat and the grinder to be a cool temp, not freezing, just chilled.
Cut the pork belly into cubes that will fit in your meat grinder hopper. Then do the same with the pork shoulder. Remove any tendons or stringy matter.
Mix together the two meats, then add everything else except the bread crumbs and casings.
Mix together. Place the meat in the fridge to chill for 2 hours. When ready, assemble your meat grinder with the coarse plate, typically the wagon wheel plate.
Grind the meat with the wagon wheel plate, or what is called a course plate for your model of grinder.
Then add the breadcrumbs to the coarse ground meat.
Mix until well combined, use your hands for this.
Soak the hog casings per instructions on the package or if using collagen casings, those are used dry. Stuff the casings with what ever method you prefer. I like to use a manual stuffer, I would need 4 arms to use my meat grinder for this.
Store the sausage in the fridge overnight. Then you are ready to cook them your referred way, or freeze for later use.