Cumberland Sausage
A classic spiced pork sausage coiled in a single continuous spiral, boldly seasoned with cracked black pepper and herbs, then baked until sizzling and golden.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 485 kcal
Equipment
- •Large mixing bowl
- •Sausage stuffer
- •Wooden skewers
- •Baking tray
- •Greaseproof paper
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 38 g
- carbs
- 8 g
- fibre
- 1 g
- protein
- 28 g
- calories
- 485 kcal
Instructions
- 1
Soak the hog casings in lukewarm water for thirty minutes to soften.
- 2
Place the minced pork shoulder and pork belly into a large bowl.
- 3
Add the black pepper, white pepper, salt, sage, thyme, mace, nutmeg, and breadcrumbs.
- 4
Pour in the iced water and mix vigorously until sticky and cohesive.
- 5
Slide the casing onto your sausage stuffer nozzle, leaving a short tail.
- 6
Fill the casing steadily into one long continuous sausage without tying links.
- 7
Coil the filled sausage into a tight flat spiral on a board.
- 8
Secure the spiral shape by inserting two wooden skewers crosswise through it.
- 9
Place the coiled sausage on a lined baking tray and brush with oil.
- 10
Bake at 190°C (170°C fan) for thirty-five minutes until browned and sizzling.
Chef's tips
Keep the minced pork and water ice-cold throughout preparation to prevent the fat from separating. Prick any visible air pockets gently with a sterilised pin before roasting so the casing does not split in the oven.
Ingredient substitutions
- ground mace → extra ground nutmeg
- hog casings → collagen sausage casings
- dried breadcrumbs → gluten-free breadcrumbs
Storage
Store leftover cooked sausage in an airtight container in the fridge for up to three days.
Reheating
Reheat in a preheated oven at 180°C (160°C fan) for twelve to fifteen minutes until piping hot throughout.
Common mistakes to avoid
- •Mincing the pork too finely, which ruins the signature coarse texture.
- •Overfilling the casing, which causes it to rupture while coiling.
- •Cooking at excessively high heat, which dries out the succulent pork.
Serving suggestions
Cooked Cumberland Sausage?
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