Meatline (Maldon) - Cumberland

With Meatline's victory at the the 2012 Maldon Best of British Sausage Awards we were hoping for something similar with their cumberlands as we had had with their Welsh Dragons... 

As a raw sausage they looked very good, but a bit of a problem in the cooking was noted as quite a few burst in the pan even with the heat well down.  The skins just ripped wide open lengthways and sausage eruptions occurred at some ends.  Shame really as initially they looked very good sizzling away.

We didn't check the meat percentage when we picked these up so going by the previous from Meatline we've tested we'll go with over 65% meat, in hog casings.  The contents didn't appear to be packed too tightly, so the level of rupturing came as a bit of a surprise.  Lengthways shrinkage of the skins happened to all the frypan's contents with the ensuing small eruptions at the ends. Cooking on/under an even lower heat I doubt would resolve this.

Tastewise rather mild for a cumberland we thought, but certainly a succulent sausage with a smooth/medium texture and reasonable bite.

Meatline (Maldon) - Cumberland
   (Oct 2012)

Here's the sample details:
95x30mm before cooking, 90 (incl the sausage eruption) x32mm after.
63g before cooking, 54g after average.
That's a shrinkage of approx 0% & weight loss of approx 14%.
6 sausages approx 2.80 (approx 5.20/kg)



You may also like to see:
Meatline (Maldon) - Welsh Dragon