Description Yorkshire’s Finest Thick Cumberland Sausages are a classic sausage, perfect for any meal of the day. These delicious sausages are expertly made using a mixture of 70% Yorkshire’s finest pork shoulder and belly. Once the pork is combined we add a traditional Cumberland seasoning, natural rusk and some water. As a result, all of this combined produces a sausage packed full of flavour and with a lovely texture. Our Sausages are made from our woodland pork. The pigs are native breeds including Large Yorkshire Whites, Saddlebacks and Gloucester Old Spot, that spend their free-range lives foraging in Yorkshire Woodlands. We select the very best gilts and most importantly when the gilts are ready we dry age our pork for around 7 days, in the same vein as our Beef and Lamb. In conclusion, this process helps intensify the flavour and texture. Allergen information – contains sulphites. Pack weight to range between 490-510g Our Recommended Cooking Instructions: There are many ways to cook a fine sausage. For example, we enjoy cooking our sausages slowly, consequently developing all the delicious flavours and textures. No need to prick! Bring Cumberland Sausages to room temperature Use a heavy-based frying pan and gently fry your Sausages in a little oil for 30-40 minutes turning regularly. Serve & Enjoy Try next… Enjoy big herby and black pepper flavours try our Leek & Black Pepper Sausage Join our community on Instagram! Give us a follow @randjyorkshiresfinest. ⭐⭐⭐⭐⭐ – Gill C Got that Cumberland taste – spot on!
