Jun 9

Jun 9 Cumberland Sausage Dilemma

I grew up in a strange place. Monmouthshire.

A brief look at its history shows how it was the local government equivalent of the kid no one wants on their team at school, or the awkward squad refusing to eat their greens. When I was born, no one really knew whether it was in England or Wales. That question was sorted in the seventies when it was firmly taken into Wales and given the name Gwent. Which no one loved. So it came back… albeit a little trimmed, but it’s still there.

Such is the case it seems with Cumberland.

Once a very proud county covering what today is north and western Cumbria. That got consumed, and is due to be spat out again next year. Cumberland will live again. Although again, Trimmed.

One thing that has never gone away is the Cumberland Sausage (the curly one).

As sausages go, it surely is royalty.

It’s been a speciality in this neck of the woods for some 500 years. Characterised by its sheer length - they can be up to 20 inches long - and the fact that the innards are chopped and not minced, so they have a chunky texture. It’s heavy on the spices too, due to the fact that Whitehaven saw an influx of exotic goods in the 18th century. In came, ginger, black pepper, nutmeg, molasses, sugar and rum (there’s a Rum Museum in Whitehaven). Many of these items are now firmly entrenched in Cumbrian cuisine.

Just one problemette.

How do you cook it?

With normal sausages you can turn them to stop them burning too much on one side. This is simply not possible with a Cumberland Sausage. I tried and got into a terrible mess, eventually chopping it into little segments which spoiled the overall experience. So, do you put it in the oven, then? Since I am house sitting, I didn’t like the first impression gained of me by my neighbours being one of a sausage interrogation.

Here’s the official way ….

You need a heavy based non-stick pan, and a moderate heat. Lightly brushed with oil. Place the sausage in. And cook till reaches a golden brown, and then turn it over. And cook the other side. The secret is in the moderate heat, making sure the insides are cooked but the outsides don’t get burned.

Sorted.

I don’t think the neighbours are from Cumbria anyhow.