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The Rich History of Cumberland Sausages: A Blend of Local & Caribbean Spices
I’ve always believed that every good sausage tells a story—and the Cumberland sausage might tell the best of them. It’s pork, pepper, heritage and history all in one.
Roots in Cumbria: Craft & Community
Originating in the historic county of Cumberland—now Cumbria—this iconic sausage has been a local favourite for over five centuries. Its defining traits? A long, coiled shape, coarsely chopped pork, and a bold seasoning profile.
Unlike finer bangers, Cumberland sausages use chopped, not minced pork, giving them a rustic, meaty bite. It’s a texture that speaks of tradition and substance.
In the 18th century, Whitehaven was one of Britain’s busiest ports—importing spices like nutmeg, mace, ginger and pepper from the Caribbean. These exotic flavours found their way into local sausage recipes, adding warmth beyond Cumberland’s rugged landscape.
German miners brought sausage-making skills to Cumbria in the 1500s. When you blend their meat-chopping technique with spices from across the sea—you get something uniquely Cumberland.
What Makes Cumberland Sausages So Distinctive?
High meat content (80–98%) with minimal filler
Spices like black pepper, nutmeg, thyme, sage, cayenne for bold flavour
Continuous spiral shape, sold in coils rather than thin links
No artificial colours or preservatives—just real meat, real spice
Growing up, I always admired how food tells history. When I make our Cumberland sausages at The Black Farmer, I’m honoring a recipe shaped by port trade, cultural exchange, and butchery pride.
Our version is gluten-free, high-welfare British pork, seasoned with bold pepper and heritage spices—just as it’s meant to be.
Packed with bold, traditional flavour, these premium gluten-free Cumberland Sausages are crafted using coarse-cut British pork and a robust blend of black and white pepper, nutm...
A traditional sausage from Cumbria, made from coarsely chopped British pork, seasoned with pepper, sage, thyme, nutmeg—and often cayenne. It's packed into a continuous spiral and celebrated for its texture and flavour.
Because of its Cumbrian access to Caribbean spices—Whitehaven imports brought nutmeg, mace and ginger into local recipes, giving Cumberland its peppery warmth.
Traditional Cumberland uses minimal rusk—but it often does contain binder. At The Black Farmer, we make ours gluten-free with high meat content and no fillers.
Cook them low and slow: gentle grilling, pan-frying, or oven-roasting over moderate heat. They’re perfect with creamy mash, onion gravy, or your favourite Sunday roast.
Final Word from Wilfred
Cumberland sausage isn’t just another banger—it’s a flavour legacy. A marriage of German technique, Caribbean spice, and Cumbrian meat culture. When you bite into one, you’re tasting centuries of tradition and taste.
