PGI and Cumberland Sausage

Introductions and chatter

PGI and Cumberland Sausage

Postby BriCan » Mon May 23, 2016 8:07 pm

Cumberland sausage ..........

I know a lot of people that produce the afore mentioned sausage push the lines upon making this wonderful sausage. I know I do as I do not fall within the boundaries to call it as such even though my recipe is within the guidelines (and always has since the early sixties)

This morning in my Facebook feed I received notification from Meat Trades Journal the following link which I followed back to the source -- it seems that M & S would/have made the Cumberland sausage more healthy :cry: by producing said sausage with 40% less meat :(

Meat Trades Journal link

https://www.facebook.com/MeatTradesJour ... 3524337988

Meat info,co,uk link

http://meatinfo.co.uk/news/fullstory.ph ... arket.html
But what do I know
User avatar
BriCan
Registered Member
 
Posts: 2190
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada

Re: PGI and Cumberland Sausage

Postby wheels » Mon May 23, 2016 8:44 pm

They can do that Brican. It's only the name Traditional Cumberland Sausage that's protected, not Cumberland Sausage.

Daft ain't it!

Phil
User avatar
wheels
Global Moderator
 
Posts: 12189
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: PGI and Cumberland Sausage

Postby BriCan » Tue May 24, 2016 4:10 am

:shock: :cry: :cry: :cry: :cry:
But what do I know
User avatar
BriCan
Registered Member
 
Posts: 2190
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada

Re: PGI and Cumberland Sausage

Postby Swing Swang » Tue May 24, 2016 5:27 am

Rather more than the numpties who drafted the legislation...
User avatar
Swing Swang
Registered Member
 
Posts: 207
Joined: Fri Jun 13, 2014 12:56 pm
Location: Cornwall, UK

Re: PGI and Cumberland Sausage

Postby NCPaul » Tue May 24, 2016 10:23 am

They are "Super sausages". :shock:
Fashionably late will be stylishly hungry.
NCPaul
Global Moderator
 
Posts: 2308
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Re: PGI and Cumberland Sausage

Postby johngaltsmotor » Tue May 24, 2016 4:29 pm

Call me a silly 'merican but I prefer to have my beans as a side dish with sausage, not as a filler in my sausage.
If you want to be healthier just buy smaller sausages, not sausages full of extenders (even if they are natural fillers). (where's the head shaking or face-palm emoji when you need one...)
Pigs are magical creatures.... they turn vegetables into BACON!!
johngaltsmotor
Registered Member
 
Posts: 304
Joined: Tue Aug 28, 2012 7:26 pm
Location: NW Ohio, USA

Re: PGI and Cumberland Sausage

Postby vagreys » Tue May 31, 2016 4:28 pm

-I think I'll name mine in honor of the Cumberland Plateau and declare that it contains no fillers or extenders.
- tom

Don't tell me the odds.

You have the power to donate life
User avatar
vagreys
Site Admin
 
Posts: 1620
Joined: Sun Oct 29, 2006 3:54 pm
Location: North Chesterfield VA USA

Re: PGI and Cumberland Sausage

Postby Steven_B » Sun Jun 05, 2016 10:35 am

Swing Swang wrote:Rather more than the numpties who drafted the legislation...


In support of the numpties, the geographical protection regulations (for each product) are constantly being revised and updated, often to address producers' concerns about methods of production, issues of clarity and so on.

For anyone who's interested, there is a searchable database of the Geographical indications and traditional specialities here:

http://ec.europa.eu/agriculture/quality/door/list.html

Each product has a .pdf with the relevant characteristics described; Traditional Cumberland Sausage is here: http://eur-lex.europa.eu/LexUriServ/Lex ... 011:EN:PDF

I've noticed that many of the products I look at (usually italian salumi) have had multiple revisions over the years.
User avatar
Steven_B
Registered Member
 
Posts: 58
Joined: Mon Oct 19, 2015 3:44 pm

Re: PGI and Cumberland Sausage

Postby Steven_B » Sun Jun 05, 2016 10:39 am

Interestingly, I see that the Trad. Cumb. can have up to 20% fillers (min. 80% pork meat).

I'm more of a 90% plus sausage eater :O)
User avatar
Steven_B
Registered Member
 
Posts: 58
Joined: Mon Oct 19, 2015 3:44 pm

Re: PGI and Cumberland Sausage

Postby Oddbod » Sat Jun 25, 2016 10:03 pm

Steven_B wrote:Interestingly, I see that the Trad. Cumb. can have up to 20% fillers (min. 80% pork meat).

I'm more of a 90% plus sausage eater :O)


The Polly Perkins recipe is just over 80% meat, though I guess the definition of filler only covers the 10% bread crumb & not the 10% water.

It's a damn' good sausage though.
Oddbod
Registered Member
 
Posts: 13
Joined: Wed Nov 11, 2015 7:09 am

Re: PGI and Cumberland Sausage

Postby BriCan » Sun Jun 26, 2016 10:00 pm

Oddbod wrote:
The Polly Perkins recipe is just over 80% meat, though I guess the definition of filler only covers the 10% bread crumb & not the 10% water.

It's a damn' good sausage though.


I am at 99% meat plus spices = 100%

No water, no fillers :)
But what do I know
User avatar
BriCan
Registered Member
 
Posts: 2190
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada

Re: PGI and Cumberland Sausage

Postby kil2k » Thu Jul 21, 2016 7:41 am

johngaltsmotor wrote:(where's the head shaking or face-palm emoji when you need one...)


Image
User avatar
kil2k
Registered Member
 
Posts: 162
Joined: Tue Apr 14, 2015 8:37 pm
Location: Surrey


Return to Chatter

Who is online

Users browsing this forum: No registered users and 3 guests