Cumberland Classic Thick Sausage
Shelf Life: Min. 2 Days
Traditionally crafted with spices and chopped not minced pork for distinctive chunky texture, and prepared into 6 neat bangers. These are made with our Free Range Yorkshire pork and fresh herbs and seasonings. A British favourite the year round with great porky taste, these bangers are ideal for a simple midweek supper served with thick and creamy mash.
A 500-year-old tradition in British sausage making, made by hand this rich sausage using chunks of Free Range Yorkshire pork and a blend of black and white pepper and fresh herbs. This gives the characteristic chunky texture that makes this sausage such a firm British favourite. Ours are hand made to a generations old recipe in the valley of Nidderdale using outdoor reared pork.
Let your sausages come to room temperature before cooking. Preheat the pan with a fine film of oil, though not too hot as this could cause the sausages to explode. Don’t overcrowd the cooking base, and cook through on a medium heat, until rich in colour, caramelised and firm to touch. This Product Should Be Cooked Thoroughly
|Our Recipe Tips For Cooking Your Cumberland Thick Sausages|