The Traditional Size and Shape of a Cumberland Sausage
Traditional Cumberland sausage is a distinctive pork product, not only for its robust flavour but also for its unique dimensions and presentation. Unlike the familiar, small linked sausages found on most supermarket shelves, a true Cumberland is traditionally a long, continuous length of sausage. Historically, this length could be as long as 50 centimetres (about 20 inches), sold rolled into a flat, circular coil. This coiled shape is one of its most defining characteristics and has been a staple of Cumbrian butcher's counters for centuries.
Protected Geographical Indication (PGI) Standards
The specifications for a traditional Cumberland sausage are protected by European Union law under the Protected Geographical Indication (PGI) status, granted in 2011. This legal protection ensures that any product labelled 'Traditional Cumberland sausage' adheres to strict production criteria. For size and shape, the PGI designation mandates a few key features:
- Continuous Length: The sausage must be a continuous, unlinked length, most often sold in its signature coil.
- Diameter: The sausage must have a minimum diameter of 20mm. This relatively wide girth is crucial for achieving the characteristic coarse texture during the cooking process and is distinct from the thinner casings of other sausages.
- Processing Location: Crucially, the sausage must be produced, processed, and prepared within the ceremonial county of Cumbria.
The Historical Influence on Sausage Size
The specific size and hearty seasoning of the Cumberland sausage are a reflection of the region's history. During the 18th century, the port of Whitehaven in Cumbria was a bustling hub of international trade, importing exotic spices from around the world. This influx of pepper, nutmeg, and other seasonings allowed local sausage makers to create a product that was more intensely flavoured than sausages elsewhere. The significant length and wide diameter of the sausage were also practical, helping to preserve the meat and prevent it from drying out when traditionally hung in kitchens.
Modern Variations on Cumberland Sausage Size
While the coiled form is the traditional standard, many modern food producers and butchers now sell Cumberland sausages in more convenient formats. It is common to find the sausage in straight, individual links, rather than a single coil. This makes it more practical for serving in buns or as part of a classic 'bangers and mash' meal. However, these versions must still meet the PGI's minimum 80% meat content and coarse texture requirements to carry the 'Traditional' name. The weight and length of these linked versions can vary significantly between producers. For instance, a butcher's traditional portion might be 67g, while a brand like Sherwood Foods offers a larger 100g link.
Cumberland Sausage vs. Other British Sausages: A Comparison
To truly appreciate the Cumberland's uniqueness, it's helpful to compare its characteristics against other popular British sausages.
| Feature | Traditional Cumberland Sausage | Lincolnshire Sausage | Standard British Linked Sausage |
|---|---|---|---|
| Length/Form | Continuous coil, up to 50cm | Individual links | Individual links |
| Diameter | Minimum 20mm, relatively wide | Generally thinner than Cumberland | Variable, can be thinner |
| Texture | Coarse, chunky (chopped pork) | Coarse, but more crumbly | Fine, minced texture |
| Primary Seasoning | Dominantly peppery | Sage-heavy flavour | Varies, can be milder |
| PGI Status | Yes, for 'Traditional Cumberland' | No, but well-regarded regional sausage | No |
The Ingredients That Define the Taste
The size and shape are only part of the story. The distinctive flavour of the Cumberland sausage comes from a specific blend of ingredients, traditionally featuring black and white pepper, alongside herbs like thyme, sage, and nutmeg. This seasoning is combined with a high proportion of chopped, not minced, pork, which provides the rustic, coarse-cut texture that sets it apart. The high meat content (at least 80% for PGI status) further contributes to its rich, savoury profile. Some recipes may also include rusk as a binder, and the mixture is encased in a natural hog intestine casing.
How to Cook a Traditional Cumberland Sausage Coil
Cooking a traditional coiled sausage is a straightforward process that respects its shape. It can be baked in the oven or pan-fried whole, then cut into portions after cooking. This method helps to retain its juices and prevents the coarse-cut meat from becoming dry. A slow cook is recommended to allow the flavours to develop fully. For a perfect pairing, serve with creamy mashed potatoes and rich onion gravy, a classic British pub dish.
Common cooking methods for Cumberland sausage:
- Oven Roasting: Bake the entire coiled sausage at a moderate temperature until golden brown and cooked through.
- Pan-Frying: Cook gently in a frying pan on medium-low heat, turning regularly to ensure even browning.
- Grilling: Suitable for a flavourful, slightly charred finish.
- In a Casserole: Break into chunks and simmer in a rich sauce.
For more detailed cooking guidance and recipe ideas, resources like this guide on How To Cook A Cumberland Sausage offer useful tips.
Conclusion
The question of how big is a Cumberland sausage reveals much more than a simple metric. Its traditional size, defined by a continuous, 50cm coil and generous diameter, is a legacy of its Cumbrian origins. This shape, combined with a high meat content, coarsely chopped texture, and bold, peppery seasoning, defines its unique character and distinguishes it from other British sausages. While modern variations offer convenience in linked formats, the heart of the Cumberland remains in its grand, coiled form, a true emblem of British food heritage, protected by law for future generations of food lovers.
