Homemade Cumberland Sausage

Made with pork and a blend of traditional herbs and spices, these sausages are a British staple, and for good reason. #cumbria #sausage #homemade
Recipe:
2kg(4.5lb) pork shoulder with fat
100-200g(1-2 cups) dry bread crumbs
20g(2 Tbsp) corn/potato starch
36g(2 Tbsp) plain salt
10g(5 tsp) black pepper
10g(5 tsp) white pepper
1-2g(1/2-1 tsp) cayenne pepper
4g(2 tswp) rubbed sage powder
1g(1/2 tsp) nutmeg
1g(1/2 tsp) mace
5g(2 Tbsp) fresh sage
5g(2 Tbsp) fresh thyme
50-100ml(1/4-1/2 cup) water

Dry bread crumbs 5-10%
Starch 1%
Salt 1.6%
Black pepper .5%
White pepper .5%
Cayenne pepper .1%(or to taste)
Rubbed sage .12%
Nutmeg .05%
Mace .05%
Fresh sage .25%
Fresh Thyme .25%

Handheld Thermometer: Chefstemp Pocket Pro
Save big on your next meat thermometer or probe with my code ANDERSON15 at Chefstemp! https://www.chefstemp.com/shop/

Smoker: Smoke Hollow 44" gas smoker

Music:
www.epidemicsound.com