Keef wanted to say thanks for this video. I was born in Carlisle and trained as a traditional Family Butcher by my mentor Jos Hodgson from Yorkshire. I now live in Florida and have for 30 years. You cant get decent British food here so I make all my own sausages, cure my own bacon, make my own brawn and white pudding etc. This recipe "nailed" what Cumberland sausage should be for me its perfect and my American wife loves it too. I am really grateful for your channel you have been an amazing resource for me along with Scott Rea. Thank you.
Over or under stuffed I was told by a professional Butcher and supplier that you never prick genuine hog cases. Thank you for the internet etiquette lesson which I nor any of my associates have ever heard of. BTW it was not by choice my laptop was on caps lock from a previous use. Silly me for not bothering to check.
Thanks for replying - it just gets my back up when somebody says never do this that or the other without giving a reason. I'd be rubbish in the military because I question everything. I daresay the reason is that you'll let the fatty juicy out if you prick it. But if it's one of my overstuffed specials if you don't prick it, it will split and you'll lose that juice anyway.
Thank you so very much👌👌 finally a recipe for keeps, we miss Cumberland sausages 👍 prepared for New Year’s Eve 🎉🎉 wishing you all the very best 🍾🥂 thanks again ( northerners in Malta)
Looks yummy! Thanks for reminding those of us who home cook sausage - seasoning makes or breaks the results. Ill have to try this (minus rusk dance because nobody else could touch that Keefie originale!), as soon as weather in my region cools b/c sausage making (a passion) is most often an all day commitment for me.
wow, thank you,. for that video. I got half a pig in the freezer I will definitely give that a go watch many videos on sausage making. yours Is the one I'm going for. as there are no chemicals involved bring on the homemade sausage. thank you, Keef
Looks good to me. I toyed with sausage making a few years ago, but now I’ve retired I can play in the kitchen to my heart’s content. Dismayed at the rising price and deteriorating quality of supermarket foods, I have vowed to never again buy a factory produced banger, burger or pie. Made a kilo of Cumberland and another of Bratwurst earlier this week, and am delighted with both. And thanks for the rusk guide. Liked, saved and subscribed.
I am living in Thailand and i cant find real good Cumberland sausages here. The problem is, people making it using not enough fat, but fat is what gives the sausage its taste. Most sausages are by far to dry and i highly doubt they are doing the work and making their own breadcrumbs, i guess they are just using the stuff from the Supermarkets. I am from Berlin and worked for the English Army a lot in the 80s, best cumberland sausages in the Army kitchens where the normal ppl ate :) .. thanks for sharing Keef
I what I would like to add. Fat is healthy. It is non fatty foods that are unhealthy. Fat is a natural part of meat that our body is able to breakdown. As it is not like your foods that contain palm oils. Red meat fat, my wife has to eat it as part of her keto diet. I got speaking to my local butcher and he was saying and explaining to me, that lean meat is not so good for us. As the animal has to have to be fed on additives to help break it's fat down which then is eaten by us.
I've made this recipe Keefe and even though I make my own sausages I must confess yours are the best. Tasty and juicy. I did use breadcrumbs though. I'll get around to making the rusk later. Keep them coming.
Made this today and they were awesome, thank you. I used a coarse grind but ground twice, second time with spices added. Btw this traditional recipe is very pepper heavy. I like it but if you or your family are not as keen on a very peppery taste, I’d recommend removing the cayenne and maybe halving the black/white pepper. Thanks again.
@@keepercoach near start of ingredients section 200g of rusk to 800g ground pork. Rusk then needs to be soaked. So around 1:4 in terms of dried ingredients I think. Hope that helps.
I have been searching for this recipe! Bought my sausage maker this week! Thank you for this recipe! Cumberland sausages are the best and not available in my country.
I use stale bread, or cream crackers or stuffing mix for the rusk. To use up something that i would throw away or costs 17p. Have been known to use lidl waste not want not pork or beef mince and add extra fat in the form of dripping if it is lean mince. I used to work for a food research company that formulated commercial sausages and the sausage people boiled up pig skin in water in our kitchen to make the "emulsion " to add fat to the sausage which is where i got the idea to add dripping to mine.
Instead of pricking, before frying. I cover the sausages with water in a saucepan and heat just enough to change their colour. Turn off heat and leave for a few minutes. Drain then gently fry them. It retains the juice.
Cumberland sausage is the best but I’m lazy so off to cranston’s in carlisle lol. Never tried frying though, we just bake in the oven for a more even colouring.
I'm so going to make these when I have peace and quiet as the hurricane that just blew through closed the schools. American friends after making and tasting rusk a long time ago to me Rusk I found out is the unsalted top version of saltine crackers
admirathoria 00 honestly very similar and I don’t make rusk I but these crackers and crush up and put the spices in there too and then add water to soften them up to put with meat. 👍🏻
Once stopped a violent robbery attempt at Leith Dockers with a Cumberland sausage from the butchers on junction street. Everyone's a big man until they take a big porky banger to the heid! Great vid keef cheers m8 👍 Ron j
I live in Greece & miss British Sausages sooo much! The Greek sausages are nice, but very very solid! I don't have a mincer/grinder, so could I pulse the meat in my food processor? I also don't have access to casings, so could I make these without?
NOt sure about the food processor, but you could just buy ready-minced meat. No casings... well, the Scots have a thing they call Lorne sausage, which is basically a flat square patty of sausage meat - that might work.
Another good one Keef and another good laugh. Why not put a couple of wooden skewers through it to hold it together? I make my own sausages, but use a hand held filler like a caulking gun. It's easier to control than the filler on my fifty year old Kenwood Chef, one of the few possessions I brought from England to Thailand thirty odd years ago. I used it today to make my bread. I'm definitely going to try your Cumberland sausage recipe and make my own rusk. I normally use sun dried bread crumbs. Keep the videos coming.
Sorry, another question, in said Lincolnshire sausage video you purged the casing by filling it with water and, before stuffing it, you pricked the end of the casing (after knotting it off) to allow the air to escape as the stuffing went in. Do you now find these steps unnecessary? - This is in search of elucidation and is not meant to be a criticism!
Tying off with a know is definitely necessary. The pinprick, not really. I did initially get a bubble of air at the tip when I switched the machine on, but massaged it out once the meat came through.
That is a very encouraging Sausage making tutorial. My preference is for a Lincolnshire Sausage which I think is the one you made last time. I have been threatening to make Italian Sausage but without the skin because every recipe I have seen involves removing the meat from the skin so I thought why bother to put it in at all and I have only been able to get Italian Like sausages. Are you not supposed to stick skewers through to hold the wheel together?
Hi Keef. Just watched your Cumberland sausage video. Have you got a recipe for a straight forward British sausage thats not too spicy. I'm Living in Spain just now it's difficult to get the type of food I like.
Lincolnshire sausages here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-d2ciK-Zb5rI.html I'm glad you made me look this up because I never finished the written recipe!
@@TheBikerDodge Here's an ancient black pudding video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--VlnEgKtVJ8.html - think it's time for a remake!
Lovely! But .... hang on... I went on a sausage making course for a stag do once the the Cumberland stood out because it was the only variety that we par-boiled before frying / roasting / grilling - I wonder if this is why you got the splits?
Some people like to par-boil sausages before frying - makes sure the inside is cooked. And maybe they did that on the Cumberland because it's such a big sausage. But I've never seen it mentioned specifically as something you need to do to a Cumberland sausage. As for splitting, no that was me overstuffing the skin and not pricking it.
It's not a long life cured kind of sausage. You could smoke it briefly for flavour, but I don't think heavy smoking would do it much good. But if you try it, let me know how you get on.
If you're not selling it then you can still call it Cumberland Sausage. The PGI is for 'Traditional Cumberland Sausage' and that requires that the sausage is made in Cumbria. But you can amke it anywhere and just call it Cumberland Sausage, no problem.
Watching this lip smackingly video again that reminds me of another video where the cook pierced the sausages with two wooden skewers at right angles that held the ring of sausage together. Making it easier to turn over.
More fat and meat is good for you the further north you live, that's where my studies of such things have lead me. You live at like 57° north right Keef? Wouldn't worry about some sausage, you'll probably live to 102.
Hi Keef, Many thanks for all the trouble to show us how to do this one. I have the same machine, and it is one of the best on the market. It has paid for it's self ages ago.I use ear muff's as it is very noisy. A web site for making sausages, one of the best on the internet. www.meatsandsausages.com Kind regards and greetings from Africa.
