Cumberland Sausages (375g)


Cumberland sausage is a chunky, coarse cut sausage spiced with black pepper. The taste of Traditional Cumberland Sausage is quite spicy due to the generous amount of pepper added which is accompanied by a strong taste of herbs.

One pack has approximately 6 pieces.

In stock

SKU: Cumberlandsaus1 Categories: , , , ,

Perhaps the most famous of British sausages is the Cumberland sausage, which has been a local speciality in the County of Cumberland for more than 500 years. The Cumberland sausage is versatile and useful.


Here is a tasty recipe featuring Cumberland sausage:

Herby Cumberland Sausage Cassoulet


For 2 people [double for 4]
  • 1 tin of kidney beans
  • 4 Cumberland sausages †
  • 1 chicken stock cube †
  • 300g potatoes
  • 400g waxy potatoes
  • 10g thyme
  • 2 garlic cloves
  • 1 tsp fiery chilli flakes
  • 1 onion
  • 2 tomatoes

You’ll also need

Butter, milk, pepper, salt, vegetable oil

Cooking instructions

For 2 people [double for 4]
1. Boil a kettle.
Peel and chop the potatoes into large chunks
Add them to a pot of salted boiling water over a high heat and cook for 15 min or until fork-tender
2. Meanwhile, strip the thyme leaves from the stalks and chop them finely
Peel and finely chop the onion(s)
Chop the tomatoes into a large dice
Peel and finely chop (or grate) the garlic
3. Add 1-2 tbsp vegetable oil to a large pan over a medium heat
Once hot, add the sausages and cook for 6 min or until browned all over
Transfer the sausages to a plate and reserve the pan for the next step
4. Return the pan to a medium-low heat and add the onion and garlic
Cook for 3 min or until the onion is soft but not coloured
Add the chilli flakes (can’t handle the heat? Go easy!)
5. Return the sausages to the pan
Add the tomatoes and 200ml (400ml) water
Crumble in the stock cube(s) and stir to dissolve
Cook for 10-15 min or until the sausages are cooked through and a thick sauce remains
6. Meanwhile, drain the potatoes and return them to the pot over a low heat
Add 60ml (120ml) milk and a knob of butter and mash
Season generously with salt and pepper
7. Drain and rinse the kidney beans, then them add to the sausage pan
Bring to the boil
Tip: If the sauce becomes too dry, gradually add a few tbsp of water
Add the thyme and taste for seasoning, adding more if needed
Serve the sausage cassoulet over the mashed potato
Nutritional information per 100g 
Energy  1265KJ/305cal
Fat  25.8g
of which saturates 9.7g
Carbohydrates  8.1g
of which sugar 1.0g
Fibre  0.5g
Protein  10.1g
Salt  1.5g

Note:  These figures may vary by +/- 20% due to the variability of the product


Additional information


Pork 75%, water, gluten free breadcrumb (rice flour, potato starch, tapioca starch, dextrose, yeast, sugar, salt, maize starch, vegetable fibre), salt, stabiliser: sodium tripolyphosphate; white pepper, preservative: sodium sulphite; sage, ground nutmeg, ground mace, ground coriander, cayenne chilli mix (paprika, cayenne), ground black pepper, yeast extract, parsley, marjoram, ground ginger.

Filled in natural HOG casings.