Cumberland Sausage
A spicey coiled sausage with a high meat content
Cumberland Sausages are a distinctive kind of sausage traditionally produced in Cumbria, England. They are generally more highly spiced than most other British sausages, with a high meat content of at least 80% and a coarser texture to the minced meat.
The most obvious difference though is in the shape - Cumberland sausages are produced in a single coil, rather than being twisted into links.
It's thought that the distinctive shape stems from German miners working in west Cumbria who wanted a sausage that reminded them of the traditional German ones they'd eaten at home.
There have been recent moves to win protected status fro the sausage from the EU, meaning that its production will be limited to Cumbria, and that minimum quality standards will be put in place.
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Cumberland sausage with red wine, rosemary and lentils
Simple but delicious way of serving the traditional coiled sausage
Read full recipe by Rick Stein, published at Food Heroes, BBC
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Hearty dish, perfect as comfort food on a cold evening
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