The Snag

One of the good things about traveling is when you have ‘inside knowledge’ from a local. A good friend of mine prepared me well before arriving at ‘The Lakes District’ in England and some of the treasures it held.

First on our list was the ‘Cumberland Sausage’. I researched just to make sure I knew exactly what this is. Unfortunately ‘Wikipedia’ was my best source of information so as unreliable as it can be, here’s a bit of background if you want to check it out.

The Cumberland Sausage

Cumberland Sausage

In short, it is a season  chopped (not minced) pork sausage that originated in Cumberland, and are long and coiled. Importantly, much like ‘Champagne’, In March 2011, the “Traditional Cumberland sausage” was granted Protected Geographical Indication (PGI). “To display 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.”

In planning our itinerary I came across a local visitor centre claiming to have the Cumberland Sausage on their menu. When we arrived they had a breakfast menu (that we had missed) with ‘Cumberland Sausage’ and another sausage dish on the regular menu.  I queried if the sausage on offer was in fact the ‘traditional coiled’ version and the young lady disappeared to ask the chef, returning to reassure me that it was.  There were many other yummy-looking items on the menu, I was only choosing the snag on my strict instructions as a ‘must do’.

Traditional Cumberland Sausage …NOT.

After a lengthy 45 minutes, along came my long-awaited Cumberland Sausage …or not! Epic fail miss service girl. All this time, asked specifically, ended up with a hot-dog style lunch.  Whilst it was an organic pork sausage there was no ‘coil’. It was  a tasty sausage, but I was bitterly disappointed that it wasn’t what I had been looking for.  We were already behind schedule thanks to car problems, leisurely country drivers and slow food service, so I downed my sausage and ‘let it go’ and went on my way.


Fortunately our gracious hosts had a ridgy-didge genuine bona-fide Cumberland sausage in the freezer at home that she gave me to cook up the following day, so not all was lost, I got one in the end : )




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6 Responses to The Snag

  1. Angie says:

    What a let down! Was the price decent?

    • The Saucy Sampler says:

      I can’t recall. Around £7 though seems to ring a bell. I’ll look it up later if I remember. It was a pricey ‘sausage sizzle’ ha ha. Was about on-par with the hit dog in Denmark. I was just annoyed I could have made better choices if I’d known it wasn’t a proper coiled Cumberland sausage. Some people are just idiots.

  2. Karen says:

    Hey you can have one when you get home. They sell them at Coles Supermarket and YES they are coiled!

  3. Adrian says:

    I used to make Cumberland sausage for a living, i worked at Woodalls of Waberthwaite, a company that has been in existence for over 170 years, Cumberland sausage is still being made by those who should not be allowed to make it, it should only be allowed to be made in what was the original county of Cumberland yet it is being made in Ulverston which was in Lancashire and kendal which was in Westmorland before the formation of Cumbria, i live in Millom, the southern most town in Cumberland, if we are going to have these new regulations then why not do it right

    • The Saucy Sampler says:

      If I hadn’t looked it up I wouldn’t have known the history …and otherwise would have thought I’d had a ridgy-didge experience which clearly wasn’t the case. They should have regulators enforcing the policies for sure 🙂

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