.....

Cumberland Sausage uses no breadcrumbs, only meat.

3½ lb Pork Shoulder.

.......

A sausage like this (similar to German Bratwurst) needs fat...

Only shoulder is too lean, this will lead to very dry sausages.

50:50 shoulder - belly should be more juicy and tasty.

.....

Cumberland Sausage uses no breadcrumbs, only meat.

3½ lb Pork Shoulder.

.......

A sausage like this (similar to German Bratwurst) needs fat...

Only shoulder is too lean, this will lead to very dry sausages.

50:50 shoulder - belly should be more juicy and tasty.

agree - the most common mistake of home producers of meatproducts is that they don't add enough fat in sausages and pastries.

I like Yorkies Cumberland sausages, they appeal more than any other I've tried here and I'm too lazy any more to make my own.

Come on lads CP, Makro, Cumberland Sausages are horrible ,Makros are full of big gristly bits from the head of the pig , and they have been blast frozen hance to dark colour , make your own like i do,

Here is my Cumberland Recipe.

Cumberland Sausage uses no breadcrumbs, only meat.

3½ lb Pork Shoulder.

1 oz salt

½ tsp sage

½ tsp rosemary

½ tsp thyme

a good pinch of Cayenne pepper

¼ tsp grated nutmeg

½ tsp freshly milled white pepper

After 30 years in the Meat game in th eUK, i think i know what im on about

Happy Sausage making.

I like your recipie, it sounds very similar to one I used many many years ago.

Question: what's the yield on that amount of pork, how many sausages skins are needed, please?

Thanks

Come on lads CP, Makro, Cumberland Sausages are horrible ,Makros are full of big gristly bits from the head of the pig , and they have been blast frozen hance to dark colour , make your own like i do,

Here is my Cumberland Recipe.

Cumberland Sausage uses no breadcrumbs, only meat.

3½ lb Pork Shoulder.

1 oz salt

½ tsp sage

½ tsp rosemary

½ tsp thyme

a good pinch of Cayenne pepper

¼ tsp grated nutmeg

½ tsp freshly milled white pepper

After 30 years in the Meat game in th eUK, i think i know what im on about

Happy Sausage making.

I like your recipie, it sounds very similar to one I used many many years ago.

Question: what's the yield on that amount of pork, how many sausages skins are needed, please?

Thanks

I suppose it would depend on how thick you make the sausage and if you are brave enough to try to make one long coiled sausage.

My fave is the English style fat boy pork sausage which I get from my mate Nookiebear in Nongki...(got some this afternoon).....Try googleing nookiesdelights

Sloanes in BKK, aren't cheap but by god they are good.

This site may be of interest to the sausage lover

http://sausagekingone.com/

I make this quite often

Hot Country Style Sausage

2 1/2 lbs boneless pork butt or shoulder
pork fat
2 1/2 tsp rubbed sage
2 tsp salt
1 1/2 tsp ground white or black pepper
1 1/2 tsp marjoram
1 tsp crushed red chile
1/2 tsp savory
1/2 tsp ground cayenne chile
1/4 tsp ground nutmeg

Cut the meat (and fat, if necessary) into chunks. Spread out on a pie
pan or cookie sheet and place in the freezer to chill (not long enough
to freeze, just long enough to become firm). Grind the meat and fat
together twice, using a coarse blade. Add the spices to the meat and
fat mixture and knead it in thoroughly. Cover and refrigerate at
least a couple of hours or overnight. The sausage can be stuffed into
prepared casings or formed into patties or appropriate bulk portions
and refrigerated for up to 3 days before use after which any remaining
should be frozen.

Note: Original recipe calls for enough pork fat (if necessary, it
(depends upon the amount of fat in the pork) to make a 2-to-1 meat to
fat ratio. I eliminate that and substitute 1/2 cup dry white wine
after grinding the meat.

Please try the products from TGM (Thai German Meat).Usually available at Tesco and Big C's. Here'e their website:

My favorite is the "Wiener". Liver sausage, ham, etc......

http://www.tgm.co.th/tgm/index.php?option=com_content&view=article&id=14&Itemid=9

Many TGM products have MSG inside + still taste bland/factory made.

I know there are worse but still not good

.....

Cumberland Sausage uses no breadcrumbs, only meat.

3½ lb Pork Shoulder.

.......

A sausage like this (similar to German Bratwurst) needs fat...

Only shoulder is too lean, this will lead to very dry sausages.

50:50 shoulder - belly should be more juicy and tasty.

Pork shoulders have fat content , just don't choose a lean one if you prefur , the best breakfast sausage made with real skins ,i've had in Thailand was from Yorkies in Jomtien when norman was alive he's recipies are from years of being in the butchery trade ,RIP Norman.

Edited June 21, 201511 yr by Boyce

Come on lads CP, Makro, Cumberland Sausages are horrible ,Makros are full of big gristly bits from the head of the pig , and they have been blast frozen hance to dark colour , make your own like i do,

Here is my Cumberland Recipe.

Cumberland Sausage uses no breadcrumbs, only meat.

3½ lb Pork Shoulder.

1 oz salt

½ tsp sage

½ tsp rosemary

½ tsp thyme

a good pinch of Cayenne pepper

¼ tsp grated nutmeg

½ tsp freshly milled white pepper

After 30 years in the Meat game in th eUK, i think i know what im on about

Happy Sausage making.

This is a fairly common recipe that is found in many places on the internet and whilst it's OK, it's not great and we've been experimenting as to why. One theory is that we've become so used to spicy flavorful food in Asia that rather bland recopies simply don't cut it any more, I think Yorkies realized this when they formulated their Cumberland product. We've even tried doubling and tripling the amount of spices used to see if that improves the taste, sadly it hasn't but we're still working on the problem.

Come on lads CP, Makro, Cumberland Sausages are horrible ,Makros are full of big gristly bits from the head of the pig , and they have been blast frozen hance to dark colour , make your own like i do,

Here is my Cumberland Recipe.

Cumberland Sausage uses no breadcrumbs, only meat.

3½ lb Pork Shoulder.

1 oz salt

½ tsp sage

½ tsp rosemary

½ tsp thyme

a good pinch of Cayenne pepper

¼ tsp grated nutmeg

½ tsp freshly milled white pepper

After 30 years in the Meat game in th eUK, i think i know what im on about

Happy Sausage making.

Do you have a good burger recipe as well ?

Jip99

I use this recipe for my burgers and personally think they are great, the secret is in getting good mince, I mix 70% best lean mince with 30% of the cheaper fatty mince and the mix seems about right.

http://grillstock.co.uk/blogs/archives/best-home-made-burgers-guaranteed/642/

why would i want to add all that to quality beef?

oyster sauce? come on.

I make a lot of stuff from bread to pies, but sausages are just too much work for me. Tops sells Lincolnshire sausages which at least for my taste are pretty darn good

I make a lot of stuff from bread to pies, but sausages are just too much work for me. Tops sells Lincolnshire sausages which at least for my taste are pretty darn good

Do you make your own socks and pants?

I make a lot of stuff from bread to pies, but sausages are just too much work for me. Tops sells Lincolnshire sausages which at least for my taste are pretty darn good

Do you make your own socks and pants?

In the Bizzaro world of TVF bizarre comments, thats one of the most bizarre!

There should be a TVF Prize for 'Bizarre Comment of the Week'

I tested CP's premium sausage brand "Bücher" sold in Makro.

The "bockwurst" which looks a bit like short wieners is hopeless, although well smoked, the taste is weakish and a little too sweet, but the most negative thing about it is how fat it is - there are big chunks of soft fat enclosed in the sausage. The first couple were disgusting, and then I cut them in slices and pan-fried them. I had to pour fat off two times! I think at least 15% of this product is excess fat.

The second product I tried from "Bücher" was the "bratwurst", and this one is much better. No funny fat and the spices give it a taste that remotely reminds of a german bratwurst, although the CP one is smoked.

But it was pleasant to eat and I will buy that product again.

Just discovered that Tops stocks Yorkies Cumberlands, cheaper than at Rimping, oddly. Anyway, got tired of waiting for Rimping branches to restock this product, which they never did, so I bought all the YC's that TOPS had, six packs, should keep me going for a while.

Sausage of the gods

Stop it, please. Mods, make him stop.

Sausage of the gods

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What sausage is this exactly? If you don't mind.

Cumberland rings, surely?

Cumberland rings, surely?

Wash your mouth out with soap...

I get those thai German chili sausages with the chopped up whole chilies inside. Ring burners from big c

lincolnshire made the other week,

skins from makro, proper skins,

and pork from the our own pigs,

i get the seasoning from ebay, butchers choice, ive got old english,cumberland and lincolnshire,plus my pork pie mix

Sausage of the gods

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What sausage is this exactly? If you don't mind.

Boerewors

not my recipe - but the traditional one ripped off the net

• 1 kg beef.
• 1 kg mutton.
• 1 kg veal or lean pork.
• 500 gr spek (firm pork fat from under the skin).
• 25 ml salt.
• 5 ml ground black pepper.
• 15 ml corriander, singed and ground
• 1 ml ground cloves.
• 2 ml nutmeg powder.
• 125 ml brown vinegar.
• 25 ml brandy (optional).
• 25 ml masala (optional).
• 200 gr wide sausage casings.

Soutpeel, That sausage is beautiful!

Soutpeel, That sausage is beautiful!

Yes it is...

Sausage of the gods

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where can i get a sausage stuffer or a small machine please.

Sausage of the gods

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where can i get a sausage stuffer or a small machine please.

There are sausage stuffers in Makro but their small machine comes at a big price.