Cumberland Sausage

Cumberland sausage is a form of sausage that originated in the ancient county of Cumberland, England, now part of Cumbria. They are traditionally very long, up to 21 inches (50 cm), and sold rolled in a flat, circular coil, but within western Cumbria they are more often served in long curved lengths. Sometimes they are made shorter, like ordinary British sausages, and sometimes they are coated in breadcrumbs.

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 colourings or preservatives added. The distinctive feature is that the meat is chopped, not minced, giving the sausage a chunky, meaty texture.

In March 2011, the "Traditional Cumberland sausage" was granted Protected Geographical Indication (PGI) status.

Up until the 1950s, most farms and many households kept a pig as part of their regular husbandry and means of self-sufficiency. Over time a local variety of pig was bred that was suited to the cooler and wetter climate in Cumberland. It was known as the Cumberland Pig, and this is where the product takes its name from. The Cumberland pig was a heavy pig with an upturned snout and ears that flopped forwards. Its meat had a distinctive quality and flavour that was unique. 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 at Bothel. As an alternative, Large Black, Gloucestershire Old Spots and Welsh breeds can be used. The Cumberland pig breed has now been revived, although not officially recognised by the Rare Breeds Survival Trust.

The Cumberland sausage has been a local speciality in the area for around 500 years. It is not known how the Cumberland sausage came to acquire its special shape and taste. Historically, the sausage was more highly seasoned than it is today. This is largely attributed to the influx of spices into Whitehaven during the 18th century. During this time Cumbria was introduced to ginger, black pepper and nutmeg, as well as other foodstuffs such as molasses, sugar and rum. Many of these ingredients have been incorporated into some of Cumbria's local specialities, such as the spicy Cumberland Sausage.

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