Yes you will be surprised to hear that it is a sausage from the British county of Cumbria,The most north-western county in England, bordering onto Scotland.
What kind of meat is used to make the Cumberland sausages?
Cumberland sausages are made from Pork and originated in the ancient county of Cumberland England, part of Cumbria . Traditionally Cumberland sausages are very long, up to 21 inches in length , they are usually sold rolled in a flat, circular coil, but within western Cumbria, it is more often served in long, curved lengths.
The Cumberland sausage is prepared with chopped or coarsely minced pork, a variety of herbs and spices like, thyme, sage, nutmeg and cayenne, and some rusk as a binder.The flavour palate is commonly dominated by pepper, both black and white. Traditionally no colourings or preservatives are added to the Cumberland. The meat is chopped, not ground giving the sausage a chunky texture.
The popularity of the Cumberland sausage has become so widespread in recent years that many large food producers started to mass-produce it and sacrificed its original quality with a meat content as low as 45%, containing emulsified rather than coarse-cut meat and being sold in thin links rather than thick, continuous lengths. The Cumberland sausages from N&C Produce are carefully sourced and packed with flavour.
Some cooking methods
Preheat the oven to 200C Gas 6.Rub the Cumberland sausage with some oil and place on a small baking tray. Place into the oven and cook for 15-20 minutes, or until completely golden and cooked through.
Cumberland sausages can also be cooked in a non-stick pan over a medium heat, another favourite of mine is on the BBQ in summer with family.