AI-generated Cumberland Sausage
Cumberland sausage is a coarse pork sausage from Cumberland, England. Coarsely ground pork combines with black pepper, white pepper, and other seasonings. The sausage often appears in a long, coiled shape rather than individual links. People typically grill or pan-fry this flavorful sausage, serving it with mashed potatoes and onion gravy.
History
The Cumberland sausage boasts a history dating back centuries. Some believe German miners, arriving in the area during the 16th century, influenced its unique seasoning. The sausage's coiled shape may have originated from butchers displaying their wares. Today, the Cumberland sausage enjoys Protected Geographical Indication status. This ensures only sausages produced within a specific area of Cumbria can bear the name.
Ingredients
Preparation
Butchers grind pork coarsely, then blend it with seasonings and rusk. The mixture goes into a natural casing, traditionally a pig intestine. Instead of linking, the sausage is often formed into a long coil. Cooking requires medium heat, either grilling or pan-frying, until the sausage reaches an internal temperature of 160°F (71°C).
Taste
The Cumberland sausage provides a savory, peppery flavor. Sage and thyme add herbal notes, balancing the richness of the pork. The coarse grind provides a robust, meaty taste.
Texture
This sausage has a coarse, meaty texture. The natural casing offers a pleasant snap.
Rituals & Traditions
Cumberland Sausage Ring
The coiled shape is iconic. Serve it whole as a centerpiece for a traditional English breakfast, or cut slices.
Grill it slowly
Grilling over medium heat renders the fat. This prevents the sausage from drying out.
Overcook it
Overcooking dries the sausage. The texture becomes tough and the flavor diminishes.
Recipes
Cumberland Sausage with Mustard Mash
Cumberland Sausage
This recipe showcases Cumberland sausage at its best. The coarse texture and peppery flavor of the sausage go with creamy mustard mash. A comforting and filling meal.
Cumberland Sausage and Apple Traybake with Sage
Cumberland Sausage
This traybake is quick, easy, and full of flavor. Sweet apples pair beautifully with the savory Cumberland sausage, and sage adds an earthy note. It makes a perfect weeknight dinner.
Cumberland Bangers and Mash with Onion Gravy
Cumberland Sausage
This bangers and mash recipe features flavorful Cumberland sausages. Rich onion gravy elevates this comforting classic. A hearty plate for a cold evening.
Toad in the Hole with Cumberland Sausage
Cumberland Sausage
Toad in the hole is a comforting British classic. This version elevates the dish with flavorful Cumberland sausage nestled in a puffy Yorkshire pudding batter. Serve hot with gravy for a satisfying meal.
On the Map
Where to Buy
G.J. Honour Family Butcher
Woking, United Kingdom
George Honour learned his trade at this Old Woking shop in the 1960s and bought the unit in 1986. His son Nathan runs it now; the family has farmed and butchered for four generations. All sausages are made on the premises with free-range pork from Godstone in Surrey and a seasoning recipe close to a hundred years old, among them pork chipolatas and pigs in blankets for Christmas. The Gin & Ginger sausage won a Great Taste gold star in 2013. A second counter opened in The Farm Shop at Lyne in 2022, and on Wednesday mornings the family sells at the Squire's farmers market in Cobham.
Valley Sausage Co.
Ottawa, Canada
Will Thorne-Morris spent five years as a butcher at Sanagan's Meat Locker in Toronto before moving to Ottawa with Tamara Saslove, a dietitian and private chef with six years of product development behind her. Together they opened Valley Sausage Co., a two-person shop on Canotek Road where they grind, season, and stuff everything in-house. The rotating lineup covers bratwurst, mild and hot Italian, Cumberland, Mexican chorizo, honey garlic, cheddar jalapeño, chicken bacon, and kale sausage, with new recipes cycling through the weekly subscription bundles. They sell at pop-ups and markets across Ottawa under a dark blue tent and run sausage-making workshops for home cooks. Charcuterie (rillettes, pâtés, terrines) and tourtières are in the pipeline.
