A traditional English pork sausage that originated in the ancient county of Cumberland, England. The flavour palate is commonly dominated by pepper, then added to the mix is thyme, sage, nutmeg, cayenne and rusk, crammed in a natural casing. No colourings or preservatives are added. Prepared as links.
Best cooked simmered in water in a frying pan for 8 minutes, then lightly browned in oil. Best served with mashed potatoes.
Sold by the kilo in 500 gram packs, normally 5 sausages to a pack.
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