A sausage?

Hot news - well, yesterdays news actually. The Cumberland Sausage has been awarded Protected Geographical Indication (PGI) status (DEFRA announces the same).

This is great news for all lovers of a good length of prime sausage - there's nothing makes an evening go so well here at Stringers than a couple of portions of porky goodness.

What is it that makes the Cumberland Sausage so great?

High meat content. At least 80% - and that's pretty much real meat - not skin, and limits on the amount of "connective tissue".
Coarsely ground - the meat is chopped rather than mashed. So unlike many sausages, they're far more than a tube stuffed with textureless paste.
Great spicing - pepper, nutmeg, lots of lovely stuff like that.
Girth. At least 20 millimetres thick.
And of course, "The continual length of the Traditional Cumberland Sausage is one of its key features"

Yay! Sausage!