Title: Cumberland Sausage
Categories: Sausage Pork
Yield: 1 Batch

6	oz	Pork back fat -- minced
1	lb	Shoulder of pork -- minced
1	oz	Stale breadcrumbs
1/2	lb	Smoked bacon -- minced
		Salt
		Pepper
		Nutmeg
		Mace

The pork should be boned and skinned. Mix the shoulder and the fat. Add 8 tb hot water to the crumbs. Mix everything together (use your hands), seasoning well with pepper, and adding a generous pinch of the nutmeg and mace. Fry a pinch of the sausage to test the seasoning.

Stuff casings.

Prick in a few places and allow to sit overnight before cooking.

From: Ramone@worldnet.att.net (Ramone)

MM format by Dave Sacerdote From: Dave Sacerdote Date: 29 Apr 97 National Cooking Echo Ä

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