![]() ![]() How the Cumberland sausage came to acquire its special shape and taste is not known. The Cumberland sausage has been a local speciality in the area for around 500 years. In March 2011, the European Union granted "Traditional Cumberland sausage" Protected Geographical Indication (PGI) status. The distinctive feature is that the meat is chopped, not ground or minced, giving the sausage a chunky texture. Traditionally no colourings or preservatives are added. Seasonings are prepared from a variety of spices and herbs, though the flavour palate is commonly dominated by pepper, both black and white, in contrast to more herb-dominated varieties such as Lincolnshire sausage. It is traditionally very long, up to 50 centimetres (20 inches), and sold rolled in a flat, circular coil, but within western Cumbria, it is more often served in long, curved lengths. ![]() Cumberland sausage is a pork sausage that originated in the historic county of Cumberland, England, now part of Cumbria. ![]()
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