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Cumberland Sausage is thick and made in one long ring. Coarse pork mince - either hand-cut or using a very coarse mincer. Ingredients for the spice mix: white pepper, black pepper, salt, sage, thyme, mace, nutmeg, cayenne. Use very little mace and nutmeg - but they are a key to authentic Cumberland Sausage flavour. Casing for the genuine thing has to be ...


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This is a tough one. To purchase Cumberland, I found: Myers of Keswick, NY NY Parkers, Buffalo NY Proper British Bacon Keswick appears to only be a walk-in market. Proper and Parkers, on the other hand take internet orders and ship. You could try and make your own: There's this How to make a Sausage video. I can't vouch for it since I didn't watch all ...


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If you read the Wikipedia article you'll see that the main flavour is pepper, both black and white,and that the meat is coarser than in some other sausages. As it's for a casserole where the flavours have time to come together, I suggest you get sausages without herbs in (which should be easy enough). If possible they'd also have a coarser texture but that ...



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