A group of Cumberland sausage producers formed an Association last week with the aim of protecting the traditional Cumberland Sausage from lesser quality imitations.

The Association has come together to apply for an EU protected food name for Traditional Cumberland Sausage under legislation that is already used to protect food names such as Parma Ham and Feta Cheese.

Austen Davies of Border County Foods was appointed as Chairman of the Association and said: "We have a simple message for all those who, over the years, have demeaned, degraded and devalued the wonderful regional food speciality that is our Cumberland sausage: we're taking it back!"

So what makes a traditional Cumberland Sausage? The criteria are still being discussed but so far the key ingredients appear to be a high meat content of over 80%, the need for the sausage to be coiled and not linked, for it to have a wider diameter than conventional sausage and a rough cut texture. The sausage should also be prepared in the County of Cumbria.

Individual butchers all have their own recipes, but Cumberland sausage generally is more highly seasoned than conventional sausages - a throwback to the import of spices into Whitehaven.

But the Association needs your help. Veronica Waller of the LEADER + programme is assisting the group with preparing the application and said: "we need to demonstrate the link between Cumberland Sausage and the area, and provide as much information as possible about its history.

One theory about its coiled shape is that German miners working in the coal and iron ore mines of west Cumbria wanted a sausage that reminded them of the sausages they ate in Germany. We need keen local historians to help us research these theories to build up our case to the EU. Do you have any historical photos of butchers displaying Cumberland Sausage coils, or any old recipe books detailing how to make a Cumberland Sausage? We need to hear from you."

The Association would also like to hear from other Cumberland Sausage producers from within the County who are interested in joining the campaign to apply for a protected food name. Veronica Waller said: "together with Made in Cumbria, we have contacted over 140 butchers in the County, but if you have not heard from us, please give us a call if you want to get involved".

Champion Sausage Maker Crowned
In Celebration of the British Sausage