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Traditional sausages made in a long length (generally displayed in a round) rather than more commonly found 'links'.
They are traditionally flavoured with black pepper and spices (perhaps ginger and nutmeg but these secrets are held close to the producers chests plus herbs.
In past times, they were more highly seasoned, using more of the above spices, plus perhaps molasses and rum all imported through the port of Whitehaven.
The Cumberland Sausage Association has succeeded in its request for the sausages to be considered to have Protected Geographical Indicator (PGI) protection from the EU. If this is granted, sausages would have to contain at least 80% meat and be left unlinked.
Another key feature would include using a mincer with mincing holes that have a minimum diameter of 4.5mm to ensure a rough texture.
They would also have to be made within a designated area. For more information see www.traditionalcumberlandsausage.com (http://www.traditionalcumberlandsausage.com/)
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