Cut the pork meat into chunks (size should be according to your meat grinder instructions). To make authentic Cumberland sausage, the meat should be cut by hand into small pieces, so you would skip the grinder altogether.

Once it is all cut, place into the grinder with a medium to coarse grind plate (about 5mm), if using.

Put half of the meat into a large bowl and add most of the salt, but be sure to use sea salt (do not use table salt or it will be too salty). Next, add the spices, and mix thoroughly.

Add the rest of the ground pork and the rusk/breadcrumbs, then add the water.

Mix well, preferably with your hands as it is easier to incorporate everything evenly. At this point, you can fry a little of the sausage to taste it. Adjust the seasonings if necessary.

Tie the end of a sausage casing. Using the sausage stuffing attachment, hold the casing over the end and start filling it with the machine.

Hold the casing on so it doesn't slide off, and gently hold the sausage as it's made so that it has a bit of a guide.

Now you are ready to do one of two things: cook the sausages or freeze them. Given the large amount of sausages this recipe makes, you'll probably do what we did a little of both.

After cooking (I like to fry a ring in a cast iron pan over low/medium heat so it cooks all the way through), just place the ring on top of the serving plate of potatoes.

Then pour a rich gravy over the top! Add a leaf or two of parsley or pea shoots for a little green, if you like.