I've just googled it and obviously you are right howoldboy,there are straight ones but I've never seen one,if it's a 'Traditional Cumberland Sausage' then it's a protected species can can only be made in Cumbria,I will take a more observant look the next time that I'm in Morrisons
Link to BBC article from 2011 attached
"Cumberland sausage has been successful in its bid to be made only in Cumbria.
It now ranks alongside the likes of Champagne, Parma ham and Greek feta cheese in having Protected Geographical Indication (PGI) status under EU law.
The Department for Environment, Food and Rural Affairs (Defra) said the move would guarantee its heritage and be a major boost for Cumbria's butchers.
Other protected UK food and drink products include Cornish clotted cream and Stilton cheese.
To display the PGI mark, the sausage must be produced, processed and prepared in Cumbria and have a meat content of at least 80%.
Recipes vary from butcher to butcher, but must include seasoning and be sold in a long coil."
https://www.bbc.com/news/uk-england-...ilton%20cheese.
I've never had a Cumberland sausage either,I wouldn't mind trying a traditional one rather than as mass produced one to try tbh,they sell rag puddings in Rochdale and I bought some online and loved them,I will see what's available as the flavour differs from butcher to butcher from what I can gather but leave it with me
Chalky, wash your mouth out. Even if you bought a stone of Cumberland sausage it would be ONE sausage. Sausages ffs. I once saw one a quarter of a mile long in a refrigerated trailer in Keswick. If it comes as a pack of 6 or 8 in Morrisons IT ISN’T CUMBERLAND SAUSAGE. Not to mention where it was made.And how.
Yes I understand what you are saying Griff but what if I bought a curly traditional Cumberland sausage and then bought another curly traditional Cumberland sausage then I would have some sausages wouldn't I?
What's the point in making a sausage a quarter of a mile long anyhow,even curled up it's gonna be a git to fit into the oven
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Chalky,around here I’ve heard sausage ordered by the yard, and mince by the handful. It’s about how many it’s for. Last night I went to a pie and peas supper at our village hall (I know how to live and the bar was open) and one slab pie provided 24 portions. From Tony Harrison’s butchers in CCockermouth where a look in his shop window would have your mouth watering.