Cumberland Sausage | Celebrate Sausage S03E30

[@2guysandacooler]

Visit the Sausage Maker for all your sausage making supplies: tinyurl.com/bddakfmt Use the coupon code 2GUYS10 for a discount off your purchase

[@marktoldgardengnome4110]

We were going to suggest this for one of next year's episodes, and here it is! My wife is from the UK, and this is a must have for Toad in a Hole, or Bangers and Mash. Have made this numerous times. To make it easier to turn in the pan or on a grill we stick 2 kebab skewers through it. Your recipe is spot on to the one we use. 😋😋😋 TYFS

[@2guysandacooler]

Nice!!! Yeah, I got this recipe from a retired butcher in Cumbria. Pretty excited about this one. Very tasty!!

[@vmitchinson]

For more information about Cumberland sausage checkout Scott Rea, an English butcher. He shows how to make rusk, batch spice mix, how to tie butcher knot, link sausages, some cooking, a lot of butchering, and whole lot more.

[@pucky900]

I was just watching that too!

[@tpcdelisle]

Scott is very good also.

[@catherinewekesa8014]

Yes I learnt how to make pork and leek sauge from Scott. Plus making rusk. He is also good

[@FarmerJimbob]

My man is a never ending wealth of knowledge. His willingness and excitement to share is truly inspiring

[@ockertswanepoel5119]

I'm from South Africa and find your videos very interesting and helpful. THANKS

[@geggs1]

I’m from Cumberland and those sausages looked amazing.

[@esmiller4926]

Stumbled across your videos 5 days ago. Looked so simple, decided to buy grinder, sausage stuffer solely based on your instructive videos. Tried Cumberland yesterday. So very pleased. Husband looking forward to grilling season this summer as we make our way through various sausages ! (There may be a smoker in my future) 😂 My daughter who has texture issues may be able to enjoy the tastes of ground meat. I'm hopeful. Thank you for your videos. Avid watcher now.

[@2guysandacooler]

That sounds amazing. If you ever have any issues or questions be sure to let me know. Have fun

[@LittleBearBBQ_Food_Original]

Lovely Stuff. And, probably my most favourite Snag to both make and to eat. The Lincolnshire is also up there, but that is less peppery and more herby. But a few of each in a "Toad In The Hole" with Onion Gravy and you have pure happiness, right there!!!

[@KnowPorcelain1]

brit here, love the Cumberland, for a alternative, try the Lincolnshire sausage.

[@georgemorley1029]

Gold medal to Cumberland, silver to Lincolnshire for me. I like a Lincolnshire sausage but I adore a Cumberland!

[@richardwilkinson9398]

OH WOW! This is one of the best (non-smoked) sausage that I have ever made. The family loved it too. I'll be making this often and give it as gifts as well. I love this sausage series. Richard, NM

[@TheKitchenNinja]

I've learned so much from this series and from this channel in general! Thank you for everything you're doing!

[@larrysheetmetal]

BANGERS AND MASH with onion gravy and mashy peas !!!!!!!!

[@pucky900]

think the trouble I have is the my horn is plastic and has too much resistance. I got the cheapest vertical stuffer I could find not knowing if I would use it ever again.... of course I beat the crap out of it. Watching your videos has really up'd my game with my sausages tasting much better.

[@owendilling347]

Kia Ora Eric from beautiful New Zealand! Another amazing stunning episode of Celebrate Sausage. We Kiwis love our sausages too so if you would like, I can send you a recipe or video of our ‘Kiwi Summer BBQ Snag’ which is a lamb based sausage stuffed into 26-28 sheep casings and perfect for the long hot summer bbqs at the beach! Cheers Owen (Sidz Pigz Auckland)

[@davesheib1640]

Thanks for another great celebrate sausage in October.

[@kevincleaver6713]

I've had a go at these today, the only problem was the stuffer only had a short tube and the casing wouldn't fit fully. New one on order with a much longer filler tube :) They look ok so I'm looking forward to trying them.

[@josephmarciano4761]

Excellent teaching session. Where does "C-Bind" fall in the spectrum of Binders? Your tutorial on Non-Fat Dry Milk was excellent intro for me on how to use, and why. I have both NF Milk and C-Bind in my pantry. Which to use, why, and when?

[@2guysandacooler]

c bind is great. It really absorbs and holds in moisture. IMP it's better than NFMP

[@tpcdelisle]

@@2guysandacooler Eric, since C-bind seems stronger than non fat milk powder, how much do you recommend per Kg compared to NF Milk powder? Thanks.

[@shaunjayes8842]

This is such a good channel, thanks for the video. I binge watch charcuterie and smoking videos, and this definitely among my top 3 favourite channels. Is there anywhere I can find a good recipe to make rusk?

[@leeshaw6641]

This is my favourite sausage. I also sell a lot of these. Great video again Eric

[@2guysandacooler]

I agree. So delicious

[@leeshaw6641]

@@2guysandacooler it's amazing how a small amount of rusk makes a sausage so juicy. it kind of feels like it'd have the opposite effect

[@Woffie70]

Always full of info! Thanks! Hey- have you guys ever tried making Taylor Ham ( porkroll). There are only 1 or 2 vids out there that seem like they even tried. 🤔

[@McGieHomesteadAdventures]

Wow that looks delicious!!!!

[@2guysandacooler]

It was so GOOD!!

[@KingGeneral21]

I'm from UK and this is spot on! I wonder if the Lincolnshire sausage is next? 😉 Can you smoke this sausage? I've never tried to be honest but curious.

[@tpcdelisle]

I'd say that you can smoke any kind of sausage. 👍

[@KingGeneral21]

@@tpcdelisle guess I could just try it and find out! Lol

[@jayytee8062]

Can i use Panko crumbs instead of the rusk??

[@georgemorley1029]

If I had to choose one sausage and one sausage only that I could have for the rest of my life, it would be the Cumberland sausage.

[@wolfman011000]

Try making a Linchonshire sausage if you like herbs, we like more mildly flavoured sausages so we can taste the pork and or beef properly, otherwise you could just use the dodgey textured vegetable protein.

[@donnytaylor7039]

Can you substitute Kosher Crackers? Aren't they yeast free?

[@laxcker]

Can you use pinhead rusk or is medium better ?

[@tt-ew7rx]

I'm living in the UK and have become allergic to the term "to level up". I have to remind myself that this is Eric and not one of our politicians...

[@2guysandacooler]

LOL😂😂

[@IWatchedWhat]

I don't know the name of it, but someone I worked with in the past would bring a rolled sausage like that back from Brooklyn but it was Italian and had sticks around it holding it into the circle while it cooked I guess. You wouldn't know what that one is would you? It was medium spice, I seem to remember fennel seeds in it.

[@Brewer35]

Looks great 👍! How long do you soak your casings and how much baking soda are you using? Simply love Celebrate Sausage, thanks for putting it together.

[@2guysandacooler]

Hog casings I'll soak overnight and add 1tsp of baking soda for every quart of water I use. Sheep casing I only need to soak for 3-4 hours because they are already very thin walled, and i'll use the same amount of baking soda

[@Brewer35]

Great thanks!

[@josephmarciano4761]

@@2guysandacooler Why B. Soda? Seems the slight drop in pH might soften the casing?

[@panikkosloizou1302]

Καλησπέρα από την Κύπρο .τα είκοσι πέντε γραμμάρια δεν αναφέρεται ποιο υλικό είναι στην συνταγή σας .ευχαριστώ Παναγιώτης.😊

[@formerzygote4804]

Hi Eric. What are your thoughts on using previously frozen pork for making cured sausage and salumi? I bought some pork to make a batch but had to postpone grinding for several weeks so froze it to avoid losing the meat. Will this adversely affect the curing process. Love your vids!

[@2guysandacooler]

I don't have a problem with using frozen meat for salami or sausage. I do it all the time and have great results

[@mariogomez-li4tr]

Amazing sausage, i'm wondering whats the next and final proyect for this series, i hope you have a grand finale !!

[@2guysandacooler]

OH YEAH!!! It's a BIG one!!

[@michaelbush2038]

what is a good rusk substitute?

[@leethurston4774]

I would like to know how many pounds of sausage fills a package of hog casings. I know it depends on probably many things but just in general.

[@jayytee8062]

Depends on the diameter of the casings, the total length per package. There should be online calculators or apps that can help. Also you do not have to necessarily use the whole package of casings. use what you need and freeze the rest

[@patrickkelleher6051]

So does this sausage taste like a breakfast sausage with rusk, or anenglish banger with extra sage? I'm still working out my flavor profiles.

[@2guysandacooler]

I would say so. A breakfast sausage with rusk so the texture is a little different

[@battlesbattle998]

Do you have a recipe for rusk? It's unobtainable in my area.

[@leahtiferetrabinovitz6518]

another amazing Season of Celebrate sausage, cant believe its almsot over. do you have any goat sausage recipes?

[@2guysandacooler]

I love goat. The problem is that, where I live it's very hard to get goat meat. I'm trying though.

[@kevincleaver6713]

Will potato starch suffice as a binder instead of rusk?

[@2guysandacooler]

yes. Add 3%

[@kevincleaver6713]

@@2guysandacooler thank you

[@garywylie2231]

I really enjoy your videos. Im pretty comfortable making fresh sausages at this point. Are there any books that you would recommend for beginner smoking and drying sausages? Btw I am going to try several of your sausage recipes!

[@ChefChipDes]

I know you weren’t asking me, but I do have a suggestion. “Charcuterie” by Michael Ruhlman. As you can tell by the name, there’s more than just sausage in the book. But I’ve enjoyed it.

[@garywylie2231]

@@ChefChipDes thanks for the suggestion. I will check it out.

[@conneaness]

What can you use instead of rusk? What is your recipe for rusk?

[@2guysandacooler]

you can use bread crumbs (panko). Here's a solid recipe for rusk: www.localfoodheroes.com/rusk-for-sausage/

[@dennisthemenace445]

this grinder is still now available nor even on their site???

[@2guysandacooler]

It this one on Amazon: amzn.to/3sKiFUo

[@anothercampervanchannel]

If you're having a difficult time sliding it on, you might want to reduce the size of your horn..? Indeed. 😳😂

[@Brummiejohn200]

I love Cumberland sausage but I have never eaten them like that on a coil we buy then in the UK like any other sausage single linked and that was so under cooked I would have cooked it a lot longer than you did it was almost raw, atb John.

[@2guysandacooler]

Lol. Lighting makes all the difference. It was cook to a perfect 150f (65.5c)

[@Brummiejohn200]

​@@2guysandacooler I have enjoyed your video’s celebrate sausage you put some great recopies up on youtube all I’m saying is I would have cooked them longer, the internal temp may have been 65c but we brits cook our sausages much more than that, atb John

[@2guysandacooler]

Why, is it a country thing or a personal preference, like steak doneness? Just curious.

[@Brummiejohn200]

@@2guysandacooler Both I think.

[@kbr6783]

Agree. I make a German style coiled sausage. When I cook it I sear each side the add water to the pan up to 1/3 the sausage height, spread open the coils so the sausage cooks evenly and use a cover. It turns out magical.

[@infocat13]

I spent a year in Seattle there 9s a tradition of meat and fruit sausages there lets explore that please

[@harrybarker1408]

good vid dood!!!

[@louisevad6091]

Awsome

[@daviddennison7045]

why yeastless

[@Beppaish]

Hey Sir! Tell me please what is your top 3 sausages

[@TheHrb1234]

True Cumberland sausage has a higher meat content than 75%, that said, do you have any substitute suggestions for the rusk for a diabetic person as Ive missed the taste of a good Cumberland sausage for the last 20 years.

[@Sklikucs]

As I'm in the UK I usually watch the Scott Rea project, but what's off putting is that he uses imperial measurements, which are useless! unless you were born before 1970! My generation only know metric and most bakers, chefs, butchers only use metric, what I love about your recipes are they are so easily scalable. I'm new to sausage making and my aim is to work my way through the sausage world. You make it look very approachable.

[@2guysandacooler]

Thank you and welcome to the craft!! If you ever have any questions, be sure to let me know😉

[@anthonydanielgittins1864]

I am English and for a Yank not a bad effort. Your ratios are a bit off and you need to realise we serve this with an apple in the middle. You need far more white pepper for this sauasage however.

[@2guysandacooler]

Thank you for the tip!! Off to get white pepper and apples!! Great Sausage😉

[@f3n1xplat3ad0]

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