Broad Oak Farm have been making sausages since 1927. Their Cumberland sausages are one of The Trading Post's biggest sellers; an uncomplicated, meaty banger which equally suits a sandwich or a casserole. Cumberland sausages traditionally have a chunky texture, using chopped rather than ground meat, and the flavour profile tends to be one of pure meat and pepper rather than expressive herbs. These make them a perennial favourite with purveyors of British cooked breakfasts and aficionados of sausage sandwiches. They are also commonly masquerading as "toads" (in the eponymous "toad in the hole"), love being the "bangers" in a buttery mash and even find themselves alongside fat chips in an onion gravy onsen. Also available in packs of 8.
Information
Ingredients
Pork (65%), Water, Rusk, (Wheat flour {contains Calcium Carbonate, Iron, Niacin, Thiamin}, Salt, Raising Agent: Ammonium Bicarbonate), Salt, Spices, Rubbed Sage, Dextrose, Stabiliser (Pentasodium Triphosphate), Preservative (Sodium Metabisulphite), Yeast Extract, Flavouring (Spices and Herbs Extracts), Antioxidant (Ascorbic acid). Filled into Beef Protein Sausage Casings.
Allergy Information
See ingredients highlighted in bold.
Storage
Frozen. Defrost thoroughly in the refridgerator before use and cook within 24 hours. Do not refreeze once defrosted. Do not exceed the use-by date.
Preparation and Usage
Best cooked in the oven or grilled. Not suitable for microwave cooking. This product is raw and must be fully cooked. These are guidelines only as appliances may vary. Remove from packaging. Defrost thoroughly before use.
To Oven Cook: 200°C/Fan 180°C/Gas 6. Place on a baking tray in the centre of a pre-heated oven for 25 to 30 minutes. Turn occasionally.
To Grill: Place under a pre-heated, medium grill for 16 to 18 minutes. Turn occasionally.
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