How to cook a Cumberland sausage

How to Cook a Cumberland Sausage: A Traditional British Favourite
A famous name among sausage enthusiasts and meat lovers across the UK, the Cumberland sausage is a classic coiled (unlinked) sausage, traditionally made in a ring rather than as individual links. This iconic sausage must contain a minimum of 80% pork, known for its bold, peppery seasoning and hearty texture.

While modern versions have toned down the spice to suit changing palates, Swaledale Butchers stays true to the original recipe, delivering a potent pepper hit, balanced with cayenne, nutmeg, ginger, and mace. Another key feature of Cumberland sausage is its chunky texture, as the meat is chopped rather than finely minced, ensuring a satisfyingly robust bite.

Using our preferred shoulder and belly cuts, these succulent sausages have just the right amount of fat content for a juicy, meaty, and flavoursome experience – perfect for traditional British breakfasts, sausage casseroles, or a classic sausage and creamy mashed potato.

Best Way to Cook a Cumberland Sausage
The traditional Cumberland sausage is known for its signature coiled shape and bold seasoning. Cooking it properly ensures a juicy, flavourful bite with a perfect balance of caramelisation and tenderness.

Traditional Cumberland Sausage Cooking Method
The most traditional way to cook a Cumberland sausage is to slow-bake it in the oven at a medium heat. This allows the seasoning to fully develop and ensures the sausage cooks evenly without bursting.

How Long to Cook a Cumberland Sausage

• Oven-Baked: Place the Cumberland sausage ring on a lined baking tray and bake at 180°C (fan) / 200°C for 15-20 minutes, turning halfway through for an even cook.
• Pan-Fried: Heat a non-stick frying pan over medium-low heat, add a splash of oil, and fry the sausage for 12-15 minutes, turning frequently to develop a rich, golden crust.
• Barbecued: Cook over medium-hot coals, turning occasionally, for 10-12 minutes, ensuring it is cooked through without drying out.

Pan-Fry vs Oven-Bake: Cumberland Sausage

• Oven-baking is the best option for a slow, even cook with minimal effort, keeping the sausage juicy inside while crisping up the casing.
• Pan-frying delivers a beautifully caramelised exterior but requires careful attention to prevent burning.
• Barbecuing adds a delicious smoky depth, making it perfect for outdoor cooking.

For best results, allow the sausage to come to room temperature for 30 minutes before cooking and let it rest for a few minutes after cooking to lock in the juices.

1. Remove your Cumberland sausage ring from the packaging and pat it dry with kitchen paper to remove excess moisture.
2. Preheat your oven to 200ºC (fan 180ºC).
3. Lightly rub a little olive oil over the sausage ring to enhance browning.
4. Place the sausage in a non-stick or lined baking tray, ensuring the coil stays intact.
5. Bake for 15-20 minutes, turning occasionally, until the top is golden brown and crisp.
6. Check that the sausage is cooked through, with no pinkness in the centre.
7. Rest for a few minutes before serving to allow the juices to settle.
8. Tuck in and enjoy!

1. Remove your Cumberland sausage ring from the packaging and pat it dry with kitchen paper.
2. Place a non-stick frying pan over medium-low heat and add a small drizzle of olive oil.
3. Carefully place the sausage ring in the pan, keeping the coil intact.
4. Turn the sausage approximately every 4 minutes to ensure even cooking and browning on all sides.
5. Cook for around 15-20 minutes – resist the temptation to turn the heat up too high. The key is to cook it low and slow, allowing the sausage to heat evenly while developing a beautiful golden-brown crust.
6. Check the sausage is cooked through, with no pinkness in the centre.
7. Rest for a few minutes before serving.
8. Tuck in and enjoy!

✅ Bring to Room Temperature – Take your Cumberland sausage ring out of the fridge 30 minutes before cooking to ensure even cooking.

🔥 Low & Slow is Best – Avoid high heat, as it can dry out the sausage and cause the casing to split. A medium-low heat allows the fat to render properly, keeping the sausage juicy and full of flavour.

🥄 Turn Regularly – Whether you’re pan-frying or oven-baking, turn your sausage ring every few minutes to achieve an even golden-brown crust without burning.

🧈 Use the Right Fat – A small drizzle of olive oil helps prevent sticking, but don’t overdo it – Cumberland sausages have plenty of natural fat that will render out during cooking.

🌡️ Check for Doneness – The best way to check if your Cumberland sausage ring is fully cooked is by using a meat thermometer. The internal temperature should reach 75°C for safe consumption. If you don’t have a thermometer, cut into the thickest part of the sausage – there should be no pinkness and the juices should run clear.

🍽️ Rest Before Serving – Once cooked, allow the sausage ring to rest for a few minutes before slicing. This helps the juices redistribute, keeping it moist and tender.

💡 Experiment with Cooking Methods – While oven-baking and pan-frying are the most common methods, try grilling your Cumberland sausage ring over indirect heat for a delicious, smoky finish.

The Cumberland sausage ring is as versatile as it is delicious, making it a staple for a variety of comforting dishes. Whether you’re serving it as a showstopping centrepiece or incorporating it into a hearty meal, this coiled sausage offers bold, peppery flavour and a satisfying meaty bite.

Classic Comfort: Cumberland Sausage with Creamy Mash & Onion Gravy
A traditional pairing that never fails – serve your Cumberland sausage ring with buttery mashed potatoes and rich caramelised onion gravy for the ultimate British comfort food.

A Hearty Breakfast Addition
For those who love a full English breakfast, the Cumberland sausage ring is a perfect centrepiece, bringing depth of flavour to eggs, bacon, tomatoes, and black pudding. Simply slice it into thick rounds or serve whole for a rustic touch.

One-Pot Wonder
Sam Nixon’s Cumberland Sausage Cassoulet is the answer to low-effort, high-reward cooking. Slow-cooked in a rich, herby tomato sauce with butter beans and smoked bacon, it delivers all the warmth and comfort of a classic French cassoulet in just one pot – perfect for an easy midweek meal. See the full recipe on our journal – a dish packed with bold, comforting flavours and minimal washing up.

Whichever way you choose to enjoy it, the Cumberland sausage ring guarantees hearty, satisfying flavour in every bite.