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/ck/ - Food & Cooking

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13515630 No.13515630 [Reply] [Original]

Can we have a thread appreciating the humble sausage? Post your favourites. All forms and incarnations are welcome here, even haggis.

For me, it's the Cumberland

>> No.13515632
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13515632

>>13515630

>> No.13515659
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>> No.13515688
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>> No.13515691
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>> No.13515697

>>13515630
>>13515632
I've never seen it for sale here in the US but I made a cumberland once using this recipe and it was quite good. It had a similar flavor to traditional breakfast sausage. I made it with 100% pork instead of using rusk because I can't see the point of using a filler like that except poverty.

https://www.meatsandsausages.com/sausage-recipes/fresh/uk/cumberland-traditional

>> No.13515698
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13515698

Thanks for the reminder, OP.
I should get around to making a fresh batch soon. I have some liver lined up already. Thinking I might go heavy on the organs and do liver/heart/porkbelly this time. With some smoked paprika in there perhaps.

>> No.13515700
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>>13515691
dios mio...

>> No.13515704
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>Posting norf tarot cards outside of Brit/pol/

>> No.13515710
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>>13515704
I made 'em I can post em.

>> No.13515723
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>> No.13515728

>>13515698
Offal is amazing, liver and kidneys minced in make an amazing combination. You'd like faggots.

>> No.13515870

>>13515710
simple as

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>>13515728
Yeah, I can't get that caul easily where I am but I guess I am basically thinking of making faggots.

>> No.13516626
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>>13515630
Andouille is king sausage for me. Hot Italian is second, brauts with good brown mustard are third.