Cumberland Sausages are a type of sausage that originated in the (former) county of Cumberland, in the English Lake District. They are usually very long (up to 50cm), and sold rolled in a flat circular coil. Sometimes they are made shorter, like ordinary British sausages.
The meat is pork, and there are traditionally no other flavourings added. The crucial thing is that the meat should be chopped, not minced; consequentially the texture is relatively chunky.
They are often served with a fried egg on top, accompanied by chips (fries) and peas.
The Association has come together to apply for an EU protected food name for Traditional CumberlandSausage under legislation that is already used to protect food names such as Parma Ham and Feta Cheese.
Individual butchers all have their own recipes, but Cumberlandsausage generally is more highly seasoned than conventional sausages - a throwback to the import of spices into Whitehaven.
The Association would also like to hear from other CumberlandSausage producers from within the County who are interested in joining the campaign to apply for a protected food name.
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