Cumberland sausage from Hallsford farm

Annette Gibbons spoke about Cumberland sausage during her recent talk at Lanercost tea room. She believed that the defining elements were

1. Contents from local produce and the sausage should be made in Cumbria.
2. Pin wheel shape.
3. The sausage should have lumps of real meat in it and not just processed meat.

This picture shows Jean Taylor, who at nearly 87 years of age, was the oldest person at the talk.
Jean was wondering how she would manage to eat anything more!

Cumb-sausage a photo by Lanercost tea room on Flickr.

and a short video