Sausages
Cumberland Sausage
England, United Kingdom
A coarse-cut pork sausage seasoned with pepper, sold in one continuous unlinked coil and sold by length rather than by the sausage.
Original eatfuls sticker artwork
What it is
A closer look at Cumberland Sausage.
A coarse-cut pork sausage seasoned with pepper, sold in one continuous unlinked coil and sold by length rather than by the sausage.
What to look for
Know it when you find it.
It is never twisted into links; a coiled sausage pinned with a skewer is the sign. Meat should be chopped coarse enough to see.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Cumberland Sausage.
England, United Kingdom
Region-specific tradition
Names around the table
One food, more than one name.
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Amsterdam, Netherlands
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Normandy, France
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France
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Galicia, Spain
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A traditional Galician semi-dry sausage made from pork spare ribs, skins, garlic, oregano, and pimenton, smoked and dried, then cooked before eating.
Appenzell, Switzerland
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Latvia
Blood Sausage
Asinsdesa
Sausage made with pig blood, barley groats, speck and onions, a traditional Christmas and winter food.