Cumberland sausage is a pork sausage that originated in the historic county of Cumberland, England, ceremonially part of Cumbria. 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.[citation needed]
The meat is chopped, not ground or minced, giving the sausage a chunky texture. Seasonings are prepared from a variety of spices and herbs, though the flavour is commonly dominated by pepper, both black and white, in contrast to more herb-dominated varieties such as Lincolnshire sausage. Traditionally no colourings or preservatives are added.
In March 2011, the European Union granted "Traditional Cumberland sausage" Protected Geographical Indication (PGI) status.[1]
^"Traditional Cumberland sausages win protected status in Europe". Department for Environment, Food and Rural Affairs. 18 March 2011. Retrieved 18 March 2011.
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