Cumberland sausage Totally Explained

Everything about Cumberland Sausage totally explained

Cumberland Sausages are a type of traditional sausage that originated in the ancient county of Cumberland, England. They are usually very long (up to 50cm), and sold rolled in a flat circular coil. Sometimes they're made shorter, like ordinary British sausages and sometimes they're served in breadcrumbs, like a minced beef crispbake but with sausage (Cumberland) in it instead.
   The meat is pork and seasonings are prepared from a variety of spices and herbs, though the flavour palate is commonly dominated by pepper, both black and white, in contrast to the more herb-dominated flavours of sausage varieties such as those from Lincolnshire. There are traditionally no colouring or preservatives added. The crucial thing is that the meat should be chopped, not minced; consequentially the texture is relatively chunky.
   They are sometimes served with a fried egg on top, accompanied by chips and peas.
   There is currently a campaign by some Cumbrian butchers and meat manufacturers to have Cumberland Sausage placed under a British Protected designation of origin classification. This would provide the same protection as afforded to Parma ham and Feta cheese.
   The association is still discussing the exact criteria for the sausages, but so far they include a high meat content of more than 80%, the sausage to be coiled, not linked, a wider diameter than conventional sausages and a rough cut texture.
   It says the sausage should be prepared in Cumbria and while individual butchers have their own recipes, they're generally more highly seasoned than traditional sausages, which is thought to come from the import of spices at Whitehaven.
   The product takes its name from the old Cumberland pig. Heavy boned, slow to mature, and extremely hardy, the creature became a symbol of the region, but was allowed to die out in the early 1960s. As an alternative the following breeds can be used:

Further Information

Get more info on 'Cumberland Sausage'.

External Link Exchanges

Do you know how hard it is to get a link from a large encyclopaedia? Well we're different and will prove it. To get a link from us just add the following HTML to your site on a relevant page:

<a href="http://cumberland_sausage.totallyexplained.com">Cumberland sausage Totally Explained</a>

Then simply click through this link from your web page. Our crawlers will verify your link, extract the title of your web page and instantly add a link back to it. If you like you can remove the words Totally Explained and embed the link in article text.
As long as your link remains in place, we'll keep our link to you right here. Please play fair - our crawlers are watching. Your site must be closely related to this one's topic. Any kind of spamming, dubious practises or removing the link will result in your link from us being dropped and, potentially, your whole site being banned.