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Encyclopedia > Cumberland sausages

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.

  Results from FactBites:
Cook's Thesaurus: Sausages (1715 words)
Don't confuse it with the milder French andouille sausage.
Cumberland sausage Notes: This British pork sausage is usually displayed in markets as a long coil, and it's sold by the length rather than by the link.
It's a mixture of oatmeal and sausage that's fried.
Help Us Protect Our Traditional Cumberland Sausage (393 words)
The Association has come together to apply for an EU protected food name for Traditional Cumberland Sausage 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 Cumberland sausage 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 Cumberland Sausage producers from within the County who are interested in joining the campaign to apply for a protected food name.
  More results at FactBites »



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