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Cumberland Sausage
Cumbria — Mother recipe · en it
A delicious sausage with a unique flavor, typical of Cumbria, England.
📷 Andy / Andrew Fogg from near Cambridge, UK — CC BY 2.0 (Wikimedia Commons)
⏱️ 30 min prep + 25 min cottura · 4 porzioni · media
Ingredients
- 400 g of lamb meat
- 200 g of bacon
- 1 onion
- 2 garlic cloves
- 1 teaspoon of chili powder
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of sugar
- 1 packet of chili extract
- 1 packet of thyme extract
- 1 packet of rosemary extract
- 200 g of toasted bread, crumbled
Method
- Sauté the garlic and onion in a pan with a little oil until they are golden brown.
- Add the lamb meat and bacon, stirring well to combine.
- In a bowl, mix together the salt, pepper, sugar, chili powder, chili extract, thyme extract, and rosemary extract.
- Add the spice mix to the meat and bacon mixture, stirring well.
- Form the sausages with the meat mixture, leaving some space between each one.
- Refrigerate the sausages for at least 2 hours before cooking.
- Cook them in boiling water for 20-25 minutes, then dry them with a paper towel.
- Serve them hot, topped with crumbled toasted bread.
The story
Cumberland sausage has roots dating back to the 18th century, when local shepherds began making it with locally sourced lamb meat.
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