Make Cumberland sausage from scratch

Cumberland sausage is a probably one of the most famous of the British regional sausages. It is a spicy peppery sausage with herbs and pepper. The sausage hails from a county named Cumberland at the top of the English lake district.
I normally run through a recipe first before filming just to reacquaint myself with it, but this time, I wanted to just film the process and highlight the problems that you may come across if you have never made sausage before. I'm not a butcher, and the mistakes are genuine, thankfully the sausage ended up tasting amazing! :)
Cumberland Sausage Recipe
5lbs Pork shoulder
2 tablespoons kosher (or sea) salt
1 tablespoon white pepper. (You can also use black)
1 cup rusk / breadcrumbs / crackers
1 tablespoon sage (fresh or dried)
1 tsp mace
1 pinch of cayenne pepper
Hog casings
If you have never made your own sausage, I urge you to give it a go. And good luck! :)

[@benmochrie7832]

It’s everything I want in a sausage. This is brilliant!

[@Recipeengine]

Thanks so much. It was nice

[@Getpojke]

"Laws, like sausages, cease to inspire respect in proportion, as we know how they are made." as Otto von Bismarck once said. So saying I enjoy it, as a good British banger or German wurst is a thing of beauty.
I've used various things in place of rusk, pinhead oatmeal, porridge oats, cous cous, bulgar wheat or rice. You may have been a bit worried about how they looked, but boy they looked good when cooked. Would be great on a homemade Morton's roll with a tattie scone in there to keep it company. Top marks.

[@PaulKrenik-jx6js]

Great video. I make various sausage recipes myself. I live in Minneapolis Minnesota but originally from UK and miss the British bangers more than the chocolate covered digestive biscuits lol. A tip on your mixing by hand the second time: I put on a pair of those latex hospital type gloves and run water over them before getting my hands in the mix. Nothing sticks and much easier to get that finer texture. Didn't mean to offend just a tip

[@Recipeengine]

All tips more than welcome! I didn't add enough water before filling the casings. It's all a learning experience! :)

[@WorlTramp]

I forgot about those chocolate covered digestives

[@vmitchinson]

Scott Rea has a video showing how to make Rusk.

[@Recipeengine]

Thanks. Ill check it out. I really do need to make more sausages. :)

[@justcookthedamnfood]

I don't see anything wrong with that sausage, looks great. I need to pull out my meat grinder and make some sausage this spring.

[@Recipeengine]

Thanks a lot. It did taste really good. More practice needed for me though :)