Cumberland Sausage

• 350 until browned
• 1 salt pepper nutmeg mace
• 1 sausages are cooking too (slowly)
• 260 gr shoulder of pork (minced)
• 120 ml water to the crumbs (hot)
• 95 gr pork back fat (minced)
• 30 gr stale breadcrumbs
• 1/2 slices smoked bacon (sliced minced)