Cumberland sausage: Difference between revisions

The meat is chopped, not ground or minced, giving the sausage a chunky texture. Seasonings are prepared from a variety of [[spices]] and [[herb]]s, though the flavour palate is commonly dominated by [[black pepper|pepper]], both black and white, in contrast to more herb-dominated varieties such as [[Lincolnshire sausage]]. Traditionally no colourings or preservatives are added. The distinctive feature is that the meat is chopped, not ground or minced, giving the sausage a chunky texture.

In March 2011, the [[European Union]] granted "Traditional Cumberland sausage" was granted [[Protected Geographical Status|Protected Geographical Indication]] (PGI) status.<ref name=defra11>{{cite web | url =http://ww2.defra.gov.uk/news/2011/03/18/cumberland-sausages/ | publisher = [[Department for Environment, Food and Rural Affairs]] | title = Traditional Cumberland sausages win protected status in Europe | date= 18 March 2011 | access-date= 18 March 2011}}</ref>

A campaign was made by some Cumbrian butchers<ref>{{Cite web|url=http://www.defra.gov.uk/foodfarm/food/industry/regional/foodname/products/documents/cumberland-sausage-pgi.pdf|title=Cumberland Sausage|date=18 November 2009|website=defra.gov.uk|archive-url=https://web.archive.org/web/20091118112128/http://www.defra.gov.uk/foodfarm/food/industry/regional/foodname/products/documents/cumberland-sausage-pgi.pdf|archive-date=2009-11-18}}</ref> and meat manufacturers to have Cumberland sausage placed under a [[Protected Geographical Status]] classification under [[European Commission]] rules. This would provide the same protection as is afforded to [[Parma ham]] and [[Feta cheese]]. The association suggested that the criteria for the sausages should include a high meat content of more than 80%; the sausage to be coiled, not linked; a wider diameter than conventional sausages; and a rough-cut texture. The association asserts the sausage should be prepared in Cumbria. While individual butchers have their own recipes, they are generally more highly seasoned than traditional sausages, possibly due to the historical import of spices at [[Whitehaven]].

However, opposition arose to the campaign in its present form, which essentially calls for the modification of the proposition to reduce the region of the proposed protection from the post-1974 'administrative' County of Cumbria – which incorporates Cumberland, [[Westmorland]], and [[Furness|Lancashire 'north of the Sands']] but without abolishing the original counties – to the Traditional County of Cumberland, on native grounds, with provisions including the native right for natives to continue to manufacture the sausage elsewhere.

In March 2011, PGI status was granted to the name "Traditional Cumberland sausage". To display [https://upload.wikimedia.org/wikipedia/en/b/b2/European_Union_protected_geographical_indication_%28PGI%29_logo.png the PGI mark], the sausage must be produced, processed, and prepared in Cumbria and have a meat content of at least 80%. It must include seasoning and be sold in a long coil.<ref name=defra11/><ref>{{cite news| url=https://www.bbc.co.uk/news/uk-england-cumbria-12777166 | work=BBC News | title=Cumberland sausage wins protected status | date=18 March 2011}}</ref> However, sausages not meeting these criteria are sold as Cumberland sausages (without claiming PGI).<ref>{{cite web |url=https://www.waitrose.com/ecom/products/waitrose-1-british-free-range-cumberland-pork-sausages-6s/524931-148531-148532 |title=British free range Cumberland pork sausages|website=Waitrose |access-date= 1 April 2018}} Waitrose supermarket product description: "Cumberland sausages" made from Hampshire breed pork from Norfolk, Suffolk, and Wiltshire, and made into sausage links, not a coil. A thin "chipolata" version is also produced.</ref>