Premium Cumberland Sausages 18 – best you can buy – Absolutely Delicious – We use P&M Brand which is favoured by Chefs.

Premium Cumberland Sausages 18 – Best served with Mash and Gravy – The flavour of these P&M Sausages cannot be matched.

Premium Cumberland Sausages 18 – Order on Website Today – Delivering London and Home Counties Daily.

Premium Cumberland Sausages 18
Premium Cumberland Sausages 18

What is a Traditional Cumberland Sausage.

The ingredients for Traditional Cumberland sausages consists of: boneless pork meat, rusk water and seasonings. The taste of Traditional Cumberland Sausage is quite spicy due to the generous amount of pepper added which is accompanied by a strong taste of herbs. Cumberland sausage carries PGI, 2011 classification. Soak rusk in water. Premium Cumberland Sausages 18

How do you Cook Cumberland Sausage Wheels.

It’s as simple as popping a couple of succulent Cumberland sausage wheels in a tin with some lovely organic veg, and roasting in a mustardy stock till rich and tender. 1. Heat your oven to 200°C/Fan 180°C/Gas 6. Fill a pan with the boiling water, add a pinch of salt and pop on the hob to bring back to the boil. Premium Cumberland Sausages 18

Can you make Cumberland Sausage in a Coil.

Cumberland Sausage in a traditional coil, although you can easily make them as sausage links if you prefer. Strict rules for Cumberland Sausage. There are also quality controls like no skin or connective tissues allowed in the ground pork. All rules must be adhered to in order for one of these coils to be considered a proper Cumberland Sausage. Premium Cumberland Sausages 18

How do you Cook Frozen Cumberland Spiral Wheels.

Boil your frozen peas for 2-3 minutes in salted water. This recipe will make two 24cm Cumberland sausage spirals. They freeze wonderfully and can also be broken down into single link sausages although a traditional Cumberland sausage is sold by length rather than in links

Deliciously cooked Premium Cumberland Sausages,

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. Premium Cumberland Sausages 18

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.

Traditional Ingredients

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.

Cumberland Sausage. Mildly spiced with common herbs and spices, this traditional meaty British sausage has little filler, freezes well, and can be stuffed into sausage casings or formed into patties.

Buy Fresh Sausage & Hot Dogs Online | N&C Produce (ncmeatproduce.co.uk)

Leave a Comment

Your email address will not be published.

*