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Cumberland Sausages are a type of sausage that originated in the (former) county of Cumberland, in the English Lake District. They are usually very long (up to 50cm), and sold rolled in a flat circular coil. Sometimes they are made shorter, like ordinary British sausages.
The meat is pork, and there are traditionally no other flavourings added. The crucial thing is that the meat should be chopped, not minced; consequentially the texture is relatively chunky.
They are often served with a fried egg on top, accompanied by chips (fries) and peas.
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