The Cumberland Sausage 500g

 ⭐ great taste® 2018

The Cumberland sausage is a much-loved variety originating in neighbouring Cumbria, traditionally made in a large coil.

Our version of this distinctly spiced and traditional sausage contains 81% pork*, coarsely minced from heritage breed pigs and 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 as a great alternative for a full English breakfast.

Some say the name derives from the local Cumberland breed (which, sadly, died out in the 1960s), though 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 - once Britain’s third-largest port, trading between the Americas and Africa - would have been filled with the aromas of exotic spices like black pepper, ginger, and nutmeg. These spices have, over time, come to characterise the classic Cumberland sausage.

While many recipes have become less highly spiced over the generations to suit modern tastes, Swaledale's Cumberland sausage stays true to the original, delivering a bold peppery kick, backed up with cayenne, nutmeg, ginger, and mace.

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.