Cumberland Sausages

Full product description

A proper British classic. Our Cumberland sausages are coarse-ground, pepper-forward and gorgeously savoury, with herbs that lift without overpowering. Often made as a traditional coil, they brown to snappy skins and a juicy centre in the pan, oven or on the BBQ. Brilliant with buttery mash and onion gravy, tucked into baps with fried onions, or roasted on a tray with potatoes and rosemary.

Why you’ll love it

• Coarse butcher’s grind for a meaty bite

• Signature black pepper warmth with balanced herbs

• Pan, oven, BBQ or air fryer friendly

• Great as a coil or in classic links

Product & blend details

• Pork sausages in natural casings

• Seasoned with black pepper, sage/parsley and gentle spice; some batches formed as a Cumberland coil

• Fresh, never previously frozen (unless stated on pack)

• Allergen & ingredient info: some batches may include rusk (gluten) and sulphites—please check the label

How to cook (quick guide)

1. Pan-fry: Medium heat with a little oil; 12–16 mins, turning often until evenly browned and cooked through.

2. Oven: 190–200°C (fan 170–180°C) on a rack 18–24 mins; turn once for colour.

3. Air fryer: 190°C 10–14 mins, shake/turn halfway.

4. BBQ: Medium heat 12–16 mins, lid down if possible; turn gently.
   Food safety: Cook sausages thoroughly until 75°C internal or juices run clear. For coils, secure with skewers and avoid piercing the casing.

Serving ideas

• Bangers & mash with onion gravy and buttered greens

• Breakfast baps with fried onions and brown sauce

• Tray-bake: sausages with potatoes, red onion and rosemary

• Toad-in-the-hole with a sharp mustard gravy

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Avoid piercing the skins to keep them juicy

FAQs

What makes them “Cumberland”?
The coarse grind, pepper-forward seasoning and often the traditional coil shape.

Are they spicy?
More peppery and aromatic than hot.

Can I cook from frozen?
Defrost in the fridge first for even cooking.

Best gravy pairing?
Classic onion gravy or cider & mustard.