Old folk at lunch

Sunday, March 30, 2008

Cumberland sausage





Anne cooked us up a Cumberland sausage for our dinner last night -- which we washed down with a bottle of Australian red. As you can see above, a Cumberland sausage is a rather large item: One sausage is dinner for two. I vaguely remember having a Cumberland sausage in a restaurant in London over 30 years ago but I had forgotten what I thought of it. Being a sausage enthusiast, however, I was keen to refresh my memory.

The one we got for last night was from Sid, the brilliant British butcher from whom we also get our haggis. Sid's shop is in an out-of-the way place just South of Brisbane but he has lot of customers who know quality when they come across it and are prepared to go that extra mile to get it.

I was very pleased with how the dinner turned out. The sausage definitely had a different texture to the usual sausage. A Cumberland sausage is supposed to be at least 80% meat (pork) and with no colouring or preservatives added. There are of course various recipes for it but Sid's recipe was, as expected, excellent. We had the sausage with a salad, though I gather that peas and fried onions would have been more traditional.

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