A unique and delicious take on a well-known classic.
Cumberland sausages are one of the most famous varieties of sausage made in Great Britain. They’ve been a local speciality in Cumbria for over 500 years, renowned for their spicy seasoned taste and signature coiled shape. And although we may be based in the county of Oxfordshire (rather than Cumbria), we’ve perfected our very own version of this traditional recipe.
Our Cumberland style sausages are made from British pork, rosemary, sage, parsley and thyme, with a little mixed spice and cracked black pepper. That’s it. You’ll find no nonsense in these meaty bangers! To create their mouth-watering flavour and characteristic firm yet succulent texture, we use only the highest quality ingredients and work hard to get the balance of seasoning just right.
Cumberland pork sausages work well in a variety of recipes – including everything from winter-warming dishes such as sausage and mash through to summer BBQ hotdogs. But our absolute favourite is a traditional sausage casserole served with a selection of fresh root vegetables.
What is a Cumberland sausage?
Spicy with black pepper, heady with herbs, and boasting a rich meaty texture, Cumberland sausages are a heavenly variety of pork sausage – well-known and well-loved in Great Britain.
Lightly glaze your frying pan with a little oil – no more. Heat your pan up to a medium to high heat. Cut the sausages individually and place them in your pan, replace lid and fry the sausages slowly – try not to keep turning them, 2 or 3 times will do. After 12-15 minutes they should be ready, but if you like them a little crispy leave them a bit longer.
Place the sausages on a baking tray in a pre heated oven at 190°C or 375°F (Gas mark 5) for 25-30 minutes turning occasionally. For fan assisted ovens adjust cooking times according to manufacturer’s handbook.
Set the tray on the middle shelf, set on a medium heat and grill for approximately 15-20 minutes, turning occasionally
Bring some water to the boil, turn down to simmering. Add the sausages and gently simmer for 15 minutes. Remove the sausages and completely cool at room temperature before refrigerating. After cooling they can be fried, grilled, oven baked or even barbecued without fear of being under cooked. They won’t shrink or split so they keep the full flavour and succulence of the sausage inside.