• The Cumberland Sausage
  • 500g coiled cumberland sausage made to an ancient recipe with 81% coarsely minced pork slow baked in a cast iron frying pan and ready to be served for breakfast with fried eggs with runny yolks
  • The Cumberland Sausage
  • The Cumberland Sausage
  • The Cumberland Sausage

The Cumberland Sausage 500g


In stock
  • 1 sausage in each 500g pack (approx.)

Select pack quantity

We currently have 7793 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Great for home roasting
  • Cook on the BBQ

Product description

 ⭐ great taste® 2018

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 breed pork perfectly balanced with freshly ground spices and herbs. Ideal for a slow bake served alongside sour cream, garlic and 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's Cumberland holds true to the original with a full-on pepper hit backed up with cayenne, nutmeg, ginger and mace. A detailed guide on how to cook a Cumberland sausage is published on our journal.

Chef Val Warner inspires:
"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."

great taste® commented:
"A meaty aroma and very porky with a good natural skin and pleasant mouthfeel with a coarse texture and just the right level of black pepper.

An appealing generous sized sausage with enticing sweet herby aromas and lightly crispy skins. The open texture makes this sausage very palatable. Rich and sweet and fresh tasting porky flavours with well judged seasoning, warming pepper and fresh herbal notes on the finish. A delicious banger!"

*We use the same quality whole muscle cuts in our Cumberland pork sausages, as we sell fresh to our restaurant chefs; our high welfare, heritage breed Middle White and Tamworth pork has an exceptional depth-of-flavour and natural marbling throughout. Shoulder and belly are our preferred cuts providing just the right fat content for a really succulent sausage. The Cumberland Sausage is Always Fresh Never Frozen®, handmade in small batches, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.


Pork shoulder and belly (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.

  • Allergy advice for allergens see ingredients in bold
  • Filled into 100% natural casings
  • The Cumberland Sausage is naturally free-from gluten

Cooking advice

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.

Sam Nixon's Cumberland sausage cassoulet recipe is published on our journal.

Customer reviews

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