If you’re looking for the most authentic and flavorful cumberland sausage recipe, you’re in the right place. This iconic spiral-shaped sausage from North West England is known for its peppery kick, coarse texture, and unbeatable aroma. Whether you’re preparing a big weekend breakfast or planning a hearty dinner, homemade Cumberland sausage offers a freshness and quality you simply can’t get from store-bought versions.
In this guide, I’ll take you through everything you need to know—from the ingredients and preparation to shaping, seasoning, cooking, and storing this British favourite. Plus, I’ll share a few chef-level tips to help you nail the perfect texture and flavor every time.
What Makes Cumberland Sausage Special?
Cumberland sausage stands out because of its coarse-ground pork, bold seasoning, and distinctive coiled shape. Unlike other sausages, it’s traditionally not twisted into links. Instead, it remains one long piece, making it ideal for roasting or pan-frying as a single coil.
The key flavour points come from:
- Cracked black pepper
- Nutmeg
- Sage
- Thyme
- High-quality pork shoulder
If you love exploring classic British dishes, you may also enjoy the hearty recipes shared over at FoodFables, which features comforting and traditional British food ideas.
Ingredients for Authentic Cumberland Sausage
To prepare this cumberland sausage recipe, gather the following ingredients:
- 1 kg pork shoulder, coarse ground
- 250 g pork fat (essential for juiciness)
- 2 tsp fine sea salt
- 1½ tsp cracked black pepper
- 1 tsp white pepper
- ½ tsp nutmeg
- ½ tsp mace
- 1 tsp dried sage
- 1 tsp dried thyme
- 75 ml ice-cold water
- Natural hog casings, soaked and rinsed
If you don’t have mace, you can substitute with a small extra pinch of nutmeg. The ice-cold water helps keep the meat mixture stable and prevents it from overheating during mixing.
Step-by-Step Instructions
1. Prepare the Meat
Start by ensuring your pork shoulder and fat are well-chilled. Cold meat grinds more cleanly and prevents smearing. Pass both through a coarse meat grinder (6–8mm plate). This is critical for maintaining the signature Cumberland texture.
2. Mix the Seasoning
In a small bowl, combine all your spices: salt, cracked black pepper, white pepper, nutmeg, mace, sage, and thyme. This seasoning blend is what gives the Cumberland sausage recipe its iconic depth.
3. Combine Meat and Seasoning
Place the ground pork and fat into a mixing bowl. Sprinkle the seasoning evenly over the top. Pour in the ice-cold water and mix by hand or with a mixer on low. The mixture should bind but remain visibly coarse.
4. Soak and Prepare the Casings
Natural hog casings need to be rinsed inside and out. Soak them for at least 30 minutes in warm water. This ensures flexibility and easy filling.
5. Stuff the Sausage
Fit your sausage stuffer with a medium nozzle. Slide the casing onto the nozzle, leaving some excess at the end. Slowly feed your meat mixture through, guiding the casing gently. Avoid overpacking, as this can cause splitting.
6. Shape into a Coil
Instead of twisting links, wind the sausage into a spiral coil—classic Cumberland style. Use skewers to help secure it in place if roasting.
7. Cooking the Sausage
You can cook this sausage in several ways:
Pan-Frying
Cook over medium heat for 20–25 minutes, turning occasionally until browned.
Oven-Roasting
Preheat your oven to 180°C (350°F). Roast the coil for 35–40 minutes, turning once.
Grilling
Cook for 20–25 minutes, ensuring the center reaches a safe internal temperature of 71°C (160°F).
(Reference: USDA safe pork temperature guidelines from Food Safety and Inspection Service—FSIS.)
External resource: U.S. Department of Agriculture Food Safety Guidelines (credible source)
Serving Suggestions
A homemade cumberland sausage recipe pairs beautifully with:
- Buttery mashed potatoes
- Onion gravy
- Fried eggs and tomatoes
- Grilled vegetables
- Mustard or apple chutney
For a pub-style feel, serve the sausage coil on a wooden board with crusty bread and your favourite ale.
Tips for Perfect Cumberland Sausage
- Keep everything cold during preparation to prevent fat from melting.
- Don’t overmix, or you’ll lose the coarse texture.
- Use high-fat pork, ideally around 30% fat, for the juiciest results.
- Let the sausage rest overnight in the fridge for the flavors to develop.
FAQs About Cumberland Sausage
1. Can I make this cumberland sausage recipe without casings?
Yes! You can form the mixture into patties instead. They won’t be traditional in shape but will still taste delicious.
2. Can I freeze homemade Cumberland sausage?
Absolutely. Freeze uncooked sausage coils for up to 3 months. Thaw in the refrigerator before cooking.
3. What’s the difference between Cumberland sausage and regular pork sausage?
Cumberland sausage uses a coarse grind, stronger peppery seasoning, and is typically kept in one long coil