This recipe is based on the old English recipe for Cumberland sausages.  It is the first batch of sausages I have made with a filler.

The original recipe calls for rusk as the filler.  Rusk is basically a course yeastless bread crumbs however my research has shown that panko bread crumbs are considered a good substitute so I used them.

The recipe is for 1 kilogram of sausage however my small pork shoulder was 1450 gms once I removed the skin so I had to calculate the spice and crumb quantity accordingly.

It was a very dry mix so I was on the handle of the stuffer and Maggie fed the mix into the casings. If I make it again I will perhaps add some iced water to the mix.

I cooked up a few small patties for the taste test and it is amazingly good.  That little bit of mace and cayenne really zings in them.

Ingredients
800 gm pork shoulder
200 gm panko bread crumbs
18 gm salt
4 gm white pepper
2 gm thyme
2 gm sage, rubbed
0.5 gm nutmeg
0.5 gm mace
0.5 gm cayenne      pepper      

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Just realised I should have soaked the crumbs first.  Never mind, shouldn’t affect the flavour.

Thought I would come back to this recipe.  So far, even though they were quite edible, these are the worst snags I have ever put together.

I do like a traditional Cumberland so this recipe needs some changing.