Sausage Meat 500g – Cumberland Mix – Stunning Flavours
Sausage Meat 500g – Tubes for easy storage – Wonderful
Sausage Meat 500g – Order Online or Call 07932 686498 to place an Order
Cumberland Sausage Meat is typically filled with chopped pork, to which is added pepper, thyme, sage, nutmeg and cayenne, and some rusk as a binder. The meat content is usually 85–98%.
Our handmade sausages swirls are made from prime cuts of Rare Breed pork, fresh herbs and seasonings in a natural casing.
Meatier and more satisfying than most bangers out there.
Our meat is always packed with flavour, freshly prepared by our Craft Butchers.
The association asserts the sausage should be prepared in Cumbria.
While individual butchers have their own recipes, they are generally more highly seasoned than traditional sausages, possibly due to the historical import of spices at Whitehaven.
Our handmade sausages swirls are made from prime cuts of
Rare Breed pork, fresh herbs and seasonings in a natural casing.
Meatier and more satisfying than most bangers out there.
Our meat is always packed with flavour, freshly prepared by our Craft Butchers.
These sausage swirls are perfect for cooked breakfasts, mixed grills, toad in the hole, bangers and mash and of course the Summer BBQ.
Types of Sausage Meat
Sausage Meat Balls
People thinking Osso Buco is hard to make, probably because it involves a shank and bone marrow and all that good stuff. But it’s actually very easy:
I made one the other night using a beef shank (instead of the more traditional veal), and it was surprisingly uncomplicated. One note:
You will need a pressure cooker to follow these directions, so if you don’t have one, go get one! Seriously. I love mine.
Here’s how to make a seriously good, seriously unfussy osso buco:
Season your beef shank with salt. (Pepper comes later.)
Sear both sides in a cast-iron pan over medium-high heat.
NOW pepper your shank. (Pepper can burn easily.)
Place your shank in a pressure cooker.
Add some chicken stock, a bulb of garlic cut in half, and whatever herbs you have lying around.
Cook on high pressure for 50 minutes, and you’re done!
You’ll have fall a party, fork tender beef and creamy marrow to spread on whatever you’d like (TMI, Jered!).
I served mine with mashed potatoes and peas, but the meat would also pair nicely with creamy polenta or really anything that’s going to soak up all its juices.
Try it out and let me know what you think!
When people come in to the shop to buy ribs, they usually want pork ribs to smoke or roast. Beef ribs are pretty popular too, but there’s a third set of ribs you might want to try: lamb ribs.
They’re full of lamby flavor, super meaty, and easy to make.
They do take a couple of hours in a low oven, but it’s worth it.
I’m not going to lie, I’ve spent some time perfecting this technique. If you cook the ribs too long, they get dry.
And if you don’t cook them long enough, the fat won’t render off, and lamb fat can be FUNKY.
So after a couple of tries, this is my no-fail method for cooking lamb ribs.
cumberland sausages
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traditional english sausages pack
myers homemadecumberland sausage
