www.sausagemaking.org

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 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

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

Daft ain't it!

Phil

Rather more than the numpties who drafted the legislation...

They are "Super sausages".

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...)

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

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.

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)

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 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