Smoked Cumberland Sausage
Cumberland sausage is a traditional English sausage with a bold pepper profile and a long, spiral shape. Hot smoking over beechwood gives it a golden-brown color and deep smoky flavor. The spice blend of black pepper, nutmeg, and fresh herbs makes it a truly distinctive treat.
Ingredients(for 1 kg)
Instructions
Preparation
30 min.Grind pork shoulder and back fat through the 6mm plate of the meat grinder. Evenly incorporate all spices and curing salt. Gradually add ice-cold water and knead the mixture thoroughly until it binds.
Stuffing and Drying
1-2 hrs.Fill the sausage mixture into cleaned pork casings (28-30mm), twist into a spiral shape and secure with wooden skewers. Hang the sausages open in the refrigerator or at room temperature until the surface is dry and slightly tacky (pellicle formed).
Smoking
2-3 hrs.Preheat the smoker to 80-100°C. Use beechwood chips and place the sausages inside. Smoke until a core temperature of 72-75°C is reached and the casing is golden-brown. Serve immediately or shock in ice water.
Pro Tip
Fix the spiral-shaped sausage with wooden skewers before smoking to hold its shape. Do not smoke at too high a temperature, as the fat will otherwise render out.
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