Trim the pork shoulder, removing excess sinew but keeping some fat for juiciness. Mince the meat using a coarse grinder plate to maintain a traditional texture. Keep the meat chilled to ensure a firm, easy to handle mixture.

In a small bowl, combine salt, both peppers, sage, nutmeg, mace, thyme, coriander, mustard powder, and brown sugar. Mixing these dry ingredients first helps distribute the flavours evenly throughout the sausage.

Place the minced pork in a large mixing bowl. Sprinkle over the seasoning blend and pour in the cold water. Using your hands, mix thoroughly for 3 to 5 minutes until the mixture becomes slightly sticky. This helps bind the sausage naturally without additives.

Cover the bowl and refrigerate for at least 1 hour to allow the flavours to blend and the fat to firm up. This step ensures a well-balanced seasoning and helps the sausage retain its structure during cooking.

While the mixture chills, rinse the soaked pork casings under cool running water. Check for any knots or tears and gently slide water through them to ensure they are smooth and ready to fill.

Fit your sausage stuffer or piping attachment with the casing. Feed the meat mixture slowly, keeping an even pressure to avoid air pockets. Form one long continuous sausage rather than links, coiling it into a traditional spiral shape as you go.

Once filled, refrigerate the coiled sausage for another 30 minutes to firm up before cooking. Resting also helps the seasonings settle and improves texture.

Preheat the oven to 190°C (170°C fan). Place the sausage coil on a lined baking tray and drizzle lightly with oil. Roast for 25–30 minutes, turning once halfway through, until golden brown and cooked through. Alternatively, grill gently over medium heat for an evenly browned finish.

Ensure the sausage reaches an internal temperature of at least 70°C. The surface should be crisped and lightly caramelised, with juices running clear.

Serve hot with creamy mashed potatoes, rich onion gravy, and peas for a traditional Cumbrian meal. For a rustic presentation, serve the sausage whole in its spiral shape on a wooden board.