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"
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