Duck or Goose Cumberland style sausage

Discussion in 'Recipes' started by john5657, Dec 11, 2012.

  1. john5657

    john5657 Senior Refuge Member

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    Duck or goose cumberland sausage- modified from a recipe from sausagemaking.org This is for 16 lbs of meat (50% duck/goose - 50% pork) This will yield approx 20 lbs of sausage. It's done by weight to make it easier to scale the recipe. You'll want to use a meat blend that ends up with 25-30% fat.

    Polly Perkins Cumberland Style Sausage.
    *
    80.79 % Meat Content.
    *
    Original all pork recipie
    Pork Shoulder 78.40%
    Fat Bellys 21.60%
    100.00%
    *
    For Duck/Goose fat %
    duck/goose 8 lbs 0% fat content
    pork (looking for 50% lean/50% fat) 8 lbs 50% fat content
    Total meat 16 lbs 25% fat content

    Of Meat:
    Iced Water 10% 1.6 lbs 25.6 oz. (weight)
    Breadcrumb 10% 1.6 lbs 25.6 oz (weight)
    Phosphate 0.80% 0.128 lbs 2.05 oz. (weight)
    Seasoning 2.90% 0.464 lbs 7.424 oz.(weight)

    Seasoning
    Salt 52.68% 3.91 oz 1711 gr.
    Black Pepper 5.26% 0.39 oz 171 gr.
    White Pepper 5.26% 0.39 oz 171 gr.
    Cayenne 0.72% 0.05 oz 24 gr.
    Dextrose 5.98% 0.44 oz 194 gr.
    Ground Coriander 5.35% 0.40 oz 174 gr.
    Nutmeg 5.35% 0.40 oz 174 gr.
    Mace 2.70% 0.20 oz 88 gr.
    Sage 7.91% 0.59 oz 257 gr.
    Thyme 4.39% 0.33 oz 143 gr.
    Parsley 4.39% 0.33 oz 143 gr.
    * 100.00% 3248 gr

    gr. = grains (1 oz = 7000/16) I weigh the seasoning ingredients on a reloading scale.

    Method
    Grind cold meats through 8 mm plate into a bowl, add iced water & mix, add phosphate (optional) & Seasoning & mix, add breadcrumb & mix.
    Allow to stand to re‐hydrate breadcrumb before filling, about 5‐10 minutes. Cumberland sausage is usually sold in lengths and not linked, I link mine. If you want to do lengths stuff hog casings more fully than you would normally and coil instead of link.
    Phosphate is optional
    Dextrose = corn sugar (usually found at a beer making supply store)
     

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