Your traditional home-made 'Bangers & mash'. Pork base sausage 'Bangers' originated from the Great War where they added water to make more sausages. The outcome....Making a big bang in the frying pan while it's being cooked.
Before you start, make sure that you have the right casing for your sausages. You would need a 3m long/32mm wide hog casing.
Remove excess fat from your pork shoulder and belly and cut in cubes to make it easier to mince your meat. Chop your sage very small and add all your ingredients to the minced meat.
Place the nozzle to your machine to feed your casing all the way on the nozzle. Make sure to do it neatly for the casing can easily rip when feeding it onto the nozzle.
At the end of the casing, make a decent knot to make sure no meat escapes when you start feeding minced meat through into your casing. Pull slightly on your casing to make sure the meat is firmly placed inside your casing. At the end of the casing line, make another knot to make sure the mince is all secured inside the casing.
Do 6cm twists on your sausage line to create your Cumberland sausages. Roll it up in a circle and place it in the fridge for about an hour to get the flavor throughout your sausage mix.
«It's easier to Blanch these sausages before you pan-fry it to make sure the protein is all set before giving it some color. Bring the from cold to a simmer and cook gently until firm. Some Cumberland recipes have some fennel seeds in for more flavor»