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Cumberland Sausage

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      Title: CUMBERLAND SAUSAGE
 Categories: Pork, British
      Yield: 4 Servings
 
      6 oz Pork back fat; minced
      1 lb Shoulder of pork; minced
      1 oz Stale breadcrumbs
    1/2 sl Smoked bacon; minced
           Salt
           Pepper
           Nutmeg
           Mace
 
  The pork should be boned and skinned.  Mix the shoulder and the fat.
  Add 8 tablespoons hot water to the crumbs. Mix everything together
  (use your hands), seasoning well with pepper, and adding a generous
  pinch of both the spices.  Fry a spoonful of the sausage to test the
  seasoning. Fill the sausage casings as usual. Prick in a few places
  and allow to sit overnight before cooking.  ...These are very good
  baked in a buttered baking dish at 350F until browned. Turn after 20
  minutes, and raise the heat if the sausages are cooking too slowly.
  
                              from Grigson's OBSERVER COOKBOOK
 
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