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Cumberland Sausages

£5.12/Kg 13 sausages
1 x 1.5Kg Pack / £7.68
Traditional recipe... prime pork, herbs and lots of black pepper

The Cumberland sausage has been around for 500 years. Distinctive because the meat is coarse cut, not minced, which gives the sausage a chunky, meaty texture. Unlike the herb-dominated flavours of other British sausages the flavour of a Cumberland is dominated by black and white pepper.

These are just how a Cumberland sausage should be. Firm and chewy with plenty of pork, but it doesn't dominate the flavour. Carve through them and they crumble into chunky morsels... with all the ingredients on show. Fabulous!

Each sausage weighs approx 75g so you get 13 per kg.

  • What's Delivered?

    Delivered in either a gas flushed tray or on a cling wrapped tray.

  • How long will prep take?

    3 minutes

  • Refrigeration

    1-2 days

    With fridge set at 1-4 °C

    Or see use-by date on pack

    Treat sausages with the same caution as you would mince.

    They're made from ground meat which is susceptible to bacterial infection. That's because bacteria that usually stays on the surface, is ground down inside the meat.

    So always make sure your sausages are fully cooked.

    Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.

    Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.

    Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.

  • Freezing

    1-2 months

    Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.

    Once frozen your biggest problem is air

    Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.

    The slower you thaw your meat the less juice is lost. Defrost it in the fridge.