Our Cumberland Bangers
Like most people, we love Cumberland sausages … but we don’t come from Cumberland! We decided to try and find a recipe for Cumberland sausages and, although we found many recipes, they were all so different we decided to try and come up with our own. This is it. We love them, but then, we would! We call them bangers because they are – if you forget to prick one before cooking, you’ll know why!
Our Cumberland Bangers
Servings: 28 sausages
Calories: 65kcal
Equipment
- Meat grinder/mincer
- Sausage Maker
Ingredients
- 1.2 kg Pork Shoulder skin on but we'll remove it as part of the preparation
- 180 g Breadcrumbs
- ½ tsp Nutmeg ground
- ½ tsp Marjoram dried
- 1 tsp Sage dried
- ¼ tsp Mace ground
- ¼ tsp Cayenne Pepper
- 1 tsp Salt
- Sausage Skins
Instructions
- Remove the skin from the pork shoulder with a sharp knife (carefully!) and set aside. Cut the pork into pieces that will go through your meat grinder. Carefully remove the fat from the underside of the skin. You should end up with about 1kg of meat and 80-100g of pork fat
- Mix all of the herbs and spices with the breadcrumbs ready to add to the pork mince. Mince the pork in the meat grinder and, when all the meat is ground, add the breadcrumbs and mix thoroughly. You want to get it to the stage when you can no longer identify any of the additional ingredients because they are so incorporated with the pork mince
- Put the sausage meat in the fridge for 30 minutes and, in the mean time, soak the sausage skins in water. The most difficult things in this recipe is threading the sausage skins onto the nozzle! It is fiddly but once they're on, they're on. Get as much skin on the nozzle as you can. Once you get the end threaded, you're on track and it should slide on easily
- Carefully wind the handle of the sausage maker to ease the sausage meat through into the skins. Too hard and the skins will split, too slow and you will introduce air. We find it easier to make the 'links' (twist the skins to make individual sausages) as we go but various recipes say to make the sausage as one and then twist later
- Cook the sausages in a frying pan over a gentle heat turning regularly for about 25 minutes until they are cooked through. Remember to prick the sausages before you fry them – they are called bangers for a reason!
Nutrition
Calories: 65kcal | Carbohydrates: 5g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 150mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Why is it that America ,Americans HAVE TO change things. I am from the UK where we have a lot of fabulous & famous sausages 2 in particular “The Banger” & the “ Cumberland sausage” & that is what they are called across the UK & I had never heard of a CB until I came to America.So why do you call that classic sausage a
Cumberland banger ???? We do not!!! Do you people have to try & change everything.