Recipe: Cumberland sausage - Feb 2013

Rating: 4.9 stars based on 1203 reviews

A classic British regional sausage, made with roughly chopped meat and lots of pepper. It is traditionally coiled (not linked) and sold by length.

There is no single definitive recipe, this is my version with lots of black pepper.


  • 450 g boned pork shoulder, diced
  • 450 g belly pork, rind removed and diced
  • 50 g white breadcrumbs
  • 200g water
  • 2 teaspoons of salt
  • 1 teaspoon ground black pepper
  • Few gratings of fresh nutmeg and mace
  • Pinch each of marjoram, sage and cayenne pepper


    • Ensure that the meat is cold and mince using a course disk. You are aiming for the texture of beef mince
    • Mix in the breadcrumbs and the seasonings
    • Fry a small piece to check seasoning, adjust if necessary
    • Make into sausages, if you are feeling brave make a single, long sausage which you can then coil (this is best with two people)
    • Rest the sausage/sausage meat for at least a few hours before cooking
    • This looks best cooked in a coil It can be difficult to cook a coil in a frying pan or grill so it is best baked in a medium oven (180 degrees, gas mark 4) for 35 minutes, basting frequently
    • Serve with mash and onion gravy




      Remade in Feb 2013 from an older recipe.


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