Cumberland Ring

The cumberland is a traditional course cut pork sausage served in long lenghts coiled into a ring. Its thought that during the 18th century the area around Whitheaven in Cumbria was influenced with the introduction of herbs and spices and as a result the distinct peppery taste that makes the cumberland sausage was developed and its not really changed since, as good today as it ever was.     

Cook them in a pan, an oven (grill or roast) or an air fryer…up to you. 180°C works well. Or as per the appliance manufactures directions for the equivalent. They just need a little oil to help get them going and it helps to avoid sticking. Please make sure they are piping hot inside and cooked though with the juices running clear before eating.  

They arrive fresh frozen so are good to go straight in the freezer or fridge. You can cook from frozen or defrost first. They will last about 6 months in the freezer if you put them straight in or 4 days in the fridge. As with all pork you can’t refreeze them raw.

Ingredients

98% pork 

seasoning

Egg

Hog casing 

 

Allergens

Sulphites

Egg

 

Nutritinal Information