Cumberland Sausages

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1½ lb lean and fat pork
  • 6 oz bread
  • Salt and pepper
  • Pinch of marjoram
  • Sausage skins (optional)


    Mince the pork twice. Soak the bread in cold water until very wet, and mix this with the pork. Add the salt and pepper and the marjoram. Put into skins, or form into sausage shapes for frying. The water in these sausages will form a good gravy when the sausages are fried.