|
| CUMBERLAND
SAUSAGE |
RECIPE
BY TALLYRAND |
 |
"Give
us a bash of those bangers and mash me muvver used to
make . . . . ."
 This
week's recipe came about after a request for it from
sx-pat Susan C who has recently moved to New
Orleans and misses a taste of home. I must admit to
missing being able to purchase them also but I have
found that this recipe does come reasonably close. Of
course, not everyone will have the tools, etc to actually
make the full sausage: stuffing the mixture into casings,
etc. So do as I do when I am short of time - take the
mixture and make them into patties and shallow fry them.
It does lack that joy of cutting and biting into a sausage
but one does get the flavour!
The
email from Susan, sent me on a quest for information
about various sausages - types, names, descriptions
and what they are made of - see How
to make Sausages. This will also give you acceptable
alternatives should the sausage you look for not be
available.
Very
apt considering this week's column, my students will
be busy completing a butchery module next week, while
I am off to judge in the New Zealand national Salon
Culinaire (cooking competitions). So I am may not
be here next week, I was planning on writing the column
ahead of time, but the sausage quest, took more of my
time than I thought. But I hope to have some great photos
of some of the top New Zealand chefs' winning dishes
to share with you the following week.
Until
then, get into these sausages and feel free to email
me if you would like other sausage recipes, or would
like to me cover any other areas of cuisine in upcoming
columns. Remember I am here for you, to answer all those
gnarly culinary conundrums that have been bugging you.
Earlier
this year, I was emailed by someone in the States, who
had such a question about New Zealand wildfoods. It
now transpires he and his young family are winging their
way to New Zealand for a holiday. I will be meeting
up with them on July 8th when they arrive here and look
forward to sharing some of the wonderful Kiwi cuisine
and wine . . . so it just goes to show what can transpire
from a single email!
Ingredients
for Cumberland
Sausage
| shoulder
of pork |
2
1/2
|
kg |
| smoked
back belly |
1/2
|
kg |
| pork
back fat |
600
|
gm |
| breadcrumbs |
100
|
gm |
| boiling
water |
400
|
ml |
| nutmeg |
1
|
tsp |
| mace |
1/2
|
tsp |
| salt |
|
sq |
| pepper |
|
sq |
How
to make Cumberland
Sausage
- Coarsely
mince the shoulder of pork and the smoked belly bacon
- Finely
mince the pork back fat
- Add
the water to the breadcrumbs and combine
- Combine
the breadcrumb mixture, the meats and fat
- Add
the nutmeg and mace and season with salt and pepper
- Take
a little of the mixture and lightly shallow fry, taste
and correct the seasoning if required
- Stuff
into casings and pierce with a fork
- Allow
to sit overnight in the chiller before cooking to
allow flavours to develop
- Shallow
fry and serve with creamy mashed potatoes and a rich
onion gravy or some Lyonnaise potatoes: sauté
potatoes with sauté onions
Chef's
Tip for Cumberland
Sausage:
See
How to make
Sausages
Enjoy
your Cumberland Sausage and bon appetit . . . . .
|
Chef's
terminology:
|
| |
lt |
=
|
litres |
|
tsp |
= |
teaspoon |
| |
ml |
=
|
millelitres |
|
tbs |
= |
tablespoon |
| |
kg |
=
|
kilograms |
|
sq |
= |
sufficient
quantity (add to taste) |
| |
gm |
=
|
grams |
|
pc |
= |
piece,
meaning a whole one of |
|
Recipe
from professional
Chef Tallyrand
Email
Hub-UK : info@hub-uk.com
|
