@@ChefBasicswithBaz Family recipe handed down so basically quantities shared but the basics are. Pork shoulder for good fat to meat ratio. Natural casings , salt black pepper , white pepper, sage, nutmeg, touch of mace. Small amount of water with about a half cup of pin head rusk to 2kg of meat. So all in all 98% meat. Only ever cook it in an oven in a ring, gas 5 until glistening in dark rich colours and turn it. To do both sides. The liquid that comes off add to an oxo cube , bisto and and boiling water for your gravy with a touch of ground nlack pepper, corn flour to thicken. The sausage is cooked in coils because it saved the farmers wife turning lots of individual sausages for the farm hands at lunch time.
If these arent the best sausages that you have ever had, thank your butcher.
I fell in love with Cumberland sausage on my visit to England. Now thanks to you, I can make them myself! Great stuff.
Im glad i could be of service! If yoi have any questions, let me know.
Nothing like proper sausages....No rusk etc etc in this recipe . . . find a proper recipe and you wont be left wondering why they taste Shite
Are you suggesting that rusk improves the sausage?
Wow! Excellent Homemade Sausages! Delicious!
Thanks friend! Have you ever made them before?
Thanks for sharing your recipe.
You are very welcome. Enjoy!
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Too right buddy, they are so much better!
Nice 👍, love your content 🤗
Thanks friend! We do new recipes and tutorials every week. Enjoy!
Can you provide the lean meat and fat ration to make 12 sausages and weights
Have a look in the description my friend
Great! Delicious! Big Like! 💖💖💖 🌟 🌟 🌟 🍒🍒🍒 👌👌👌
Thanks buddy! Glad you enjoyed it
I am Cumberland born and bred and there is no oregano or marjoram in Cumberland sausage, sage.
The casings should 1.5" diameter.
Thanks for the info. Care to share your recipe?
@@ChefBasicswithBaz Family recipe handed down so basically quantities shared but the basics are. Pork shoulder for good fat to meat ratio. Natural casings , salt black pepper , white pepper, sage, nutmeg, touch of mace. Small amount of water with about a half cup of pin head rusk to 2kg of meat. So all in all 98% meat.
Only ever cook it in an oven in a ring, gas 5 until glistening in dark rich colours and turn it. To do both sides. The liquid that comes off add to an oxo cube , bisto and and boiling water for your gravy with a touch of ground nlack pepper, corn flour to thicken.
The sausage is cooked in coils because it saved the farmers wife turning lots of individual sausages for the farm hands at lunch time.
Sounds great! I will give that recipe a go at the weekend when i make my next batch of sausage. Good bit of history too. Well done
Wow! Excellent presentation and loved the homemade sausages
Let's be good friends, I hope you will love to be my friend.
Of course! Thanks for the kind words.
Perfectly prepared sausages👌
Thanx for sharing frñd.....👍
Be hãppy,,,,$ty säfe,,,,,,😇
Kèep çonn..ectd. 🔔
Thanks buddy! Give them a try.
Thanks Baz! But now I have to buy new kitchen equipment (again) 😅
It must be your birthday soon no? Stick a shiny new kitchen gadget on the list!
@@ChefBasicswithBaz It's at the end of December, I'm serious 😂 But I'll find a way 😉
Is easter too much of a stretch? No chocolate this year, just sausage meat please
@@ChefBasicswithBaz That's a great idea actually! 😁