The Cumberland Sausage 500g

The Cumberland Sausage is a much-loved variety originating in neighbouring Cumbria, classically produced in a large coil 🌀

Our take on this distinctly spiced and traditional sausage contains 81% pork. Coarsely minced, heritage-bred pork perfectly balanced with freshly ground spices and herbs. Ideal for a slow bake served alongside sour cream, garlic & chive mash with onion gravy or a great alternative with a full English breakfast.

Some say the name name derives from the local Cumberland 🐖 (a breed which, sadly, died out in the 1960s), although local folklore suggests the recipe was introduced by an influx of German miners to the area in the 16th century.

Either way the local port of Whitehaven, Britain’s third largest port trading between the Americas and Africa, would have been full of the scents of exotic spices such as black pepper, ginger and nutmeg. Spices that over time have come to characterise the classic Cumberland Sausage.

Whilst many recipes have become less highly spiced over the generations to accommodate modern tastes, Swaledale Online Butchers' version holds true to the original with a full-on pepper hit backed up with cayenne, nutmeg, ginger and mace.

It goes without saying that our Cumberlands are made with the very finest, outdoor reared, heritage-bred pork. Shoulder and belly are our preferred cuts providing just the right fat content for juicy, succulent and meaty sausages.

We produce all of our pork sausages with the same quality pork we use for our whole muscle cuts, being the Middle White and Tamworth; native livestock breeds of Britain with exceptional depth of flavour.

Val Warner says:
Swaledale’s Cumberland stays true to its origin, really getting to the heart of this British champion among sausages. Chunky mince, a bombardment of black pepper mixed with nutmeg and herbs delivers a truly tasty sausage of firm juiciness, remaining loyal in its honour to this best amongst bangers. A 500g coil is easily devoured.

Cumberland sausage is wonderful crumbled into a pie filling with apples and potatoes or with bacon and wild rabbit. Combined with pearl barley and fresh herbs it becomes a glorious stuffing for duck or chicken. Crumbled into a pigeon or pheasant pie or pasty mix would make for a memorable cold weather cooking. Might sound odd but turned into a patty with crab meat and popped in a bun with mayonnaise is totally delicious.

Pork shoulder and belly elly (81%), spring water, rice flour, coarse sea salt, ground black pepper, dried parsley, preservative (sulphur dioxide), sugar, rubbed marjoram, ground paprika, dried sage, ground coriander seed, ground ginger root, ground mace, ground nutmeg seed, chilli powder.

*Filled into 100% natural casings.

*This product is naturally free-from gluten.

Allergy advice
For allergens see ingredients in bold.

Enjoy fried over a medium/low temperature in a good heavy pan, allowing the sausage to evenly and slowly caramelise between regular turns, or bake in a medium hot over for 15-20 minutes.

A versatile sausage, equally at home served with eggs for breakfast, baked alongside onions and apples or with mash and onion gravy.