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.
The name ‘Cumberland Sausage’ is protected. Which means, for a sausage to be given the ‘Cumberland’ label, officially it must have been made in Cumbria (from 80% pork) and be 20mm thick. But here at Supreme Sausages, we’ve created our very own Cumberland sausage recipe.
Although not produced in Cumbria, our Cumberland style sausages are just as delicious as the real deal – and feature the characteristic flavour and texture that we know you love so much. Give them a go. We’re sure you won’t be disappointed.
What’s the best way to cook Cumberland pork sausages?
Thanks to their distinctive seasoned flavour and fantastic texture, our Cumberland pork sausages are guaranteed to taste amazing – no matter how you choose to cook them. Pop them in a frying pan. Oven bake them. Add them to a casserole. Throw them on the barbeque. It’s entirely up to you.
We just have two golden rules when it comes to cooking our Cumberland style sausages.
Firstly, don’t prick the casing. This will only make them split and you’ll lose some of their mouth-watering juiciness. Secondly, always keep a close eye on them and don’t let them burn!
How will my Cumberland sausages be delivered?
Buying Cumberland sausages online for the first time?
Don’t worry, we’ve put a lot of thought into the delivery process and quality is guaranteed. To ensure that your order arrives in perfect condition – fresh, chilled, delicious – our Cumberland pork sausages are made on the same day as dispatch. They’re placed inside a foil box, with ice packs proven to keep them fresh for up to 48 hours. And we endeavour to deliver them the very next day.
Order our Cumberland sausages today and they’ll be at your door, ready to eat, tomorrow.
Allergens : Wheat flour, Sulphites
Nutritional Values Typical Values
| 100g Contains
|
Energy: Kj/kcal
| 1007/245
|
Fat
of which saturates
| 18.4g
6.8g |
Carbohydrates
of which are Sugars
| 5.8g
1.6g |
Fibre
| <0.5g |
Protein
| 14.0g |
Sodium
| 547mg/100g |
UK Pork (80%), Water, Rusk, Seasoning (Salt, Fortified Wheatflour (contains calcium carbonate, iron, niacin, thiamine), Dextrose, Preservative E221 (Sulphites), Spices (white pepper, nutmeg), Emulsifier E451, Flavour Enhancer E621, Spice Extracts, Antioxidants E301). Black Pepper, Mixed Herbs, Spice,
Natural Pork Casings
Frying
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.
Oven Bake
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.
Grilling
Set the tray on the middle shelf, set on a medium heat and grill for approximately 15-20 minutes, turning occasionally
Blanching
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.
Don’t…
Supreme Sausages are not suitable for deep fat frying as we only use natural casings which will burst under extreme heat. NEVER EVER PRICK YOUR SAUSAGES! this will cause splitting and loss of flavour and succulence. Not suitable for microwave cooking
Do…
Ensure your sausages are thoroughly cooked before eating. Check Product is piping hot before cooking
Keep refrigerated. Once open, keep refrigerated and consume within 24hours. Do not exceed the use by date. Always store uncooked meat covered and lower in the fridge than cooked meat. Suitable for freezing. Freeze on day of purchase and consume within 12 months. Defrost thoroughly in a fridge before cooking and use within 24hours. Once defrosted, do not re-freeze
Wash and dry hands thoroughly before and after handling raw or cooked meat.
Very meaty and full of flavour. The meat is corse ground, with very little sign of bread or cereal. Fat content seems low, so put a drop of oil in the pan. The skins do not burst during cooking , giving a tidy and good looking presentation on the plate.