'Real' Cumberland sausage. These are my favourite ones and I've tried a lot!
http://www.cranstons.net/shop/cumberland-speciality-sausages/
In March 2011, the "Traditional Cumberland sausage" was granted Protected Geographical Indication (PGI) status.
Only sausages called 'Traditional Cumberland sausage' is the real thing. The supermarket versions bear little resemblance to the real thing.
Their dry cured bacon is also excellent, recently winning the title of Best Butchers Bacon at the National Bacon Awards.
Any time I've tried 'fancy' sausages, and they were Tesco finest, my confidence has been shattered by finding 'gristly bits' in them.
As far as I can tell, the only way to avoid it is to go for the sausages that use 'pink pulp' :-(
I'd love to be able to buy good sausages, and burgers for that matter, that I can bite into confidently, without fear of the gagging that ensues when I find a 'lump'.
Best sausages are for sale outside Swindon designer outlet on a Sunday. They even let you try em first if you want.
Yes... data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
This is evidently where the (my) problem lies.
I need to find good quality sausages and burgers where the makers have finely chopped the meat.
Honestly, finding a 'bit' in a sausage/burger is one of those few times where I can see the appeal of vegetarianism.
Gag.......
Woohoo! Worth the trip!
It will take more than an awesome sausage to make a trip to Swindon worthwhile.
Brilliant, I'll call into my local Cranstons tomorrow, tried a couple of varieties from there, but not those! data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
I'm sure you already do, but always do them in the oven. They sell over 3 miles of 'Cumberland Thick' a week.
Some say Woodall's of Waberthwaite (great name) make the best Cumberland Sausage but I find it a bit dry. Cranstons Cumberland Thick is superb quality and not expensive. Supermarket Cumberland Sausage is usually way too peppery. Cumberland should include a high meat content of more than 80%, the sausage should be coiled, not linked, have a wider diameter than conventional sausages, and have a rough-cut texture. The supermarket stuff can be o'k but it's just not the same.
I find the way they're cooked makes a big difference to your sausage experience too. A sausage cooked low and slow in a pan for an hour or so come out especially nice, juicy and tender (even the supermarket ones)
I'm not often that patient though! data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7