From Our Butchery

The Long, Peppery Coil of Home

A proper Cumberland sausage, seasoned with cracked black pepper and coiled the old way, made fresh in our own Ontario butchery.

Cumberland sausage isn’t shy. Where a plain breakfast banger keeps its head down, this one comes seasoned with a generous hand of black pepper and warm spice, the meat kept coarse and chunky so you can actually feel it. Traditionally it’s sold not in neat links but as one long, unbroken coil, pinned with a wooden skewer and cooked whole on a Sunday table. It’s the sausage of the far northwest of England, and once you’ve had a good one, the difference is obvious.

Ours is made in-house, on the premises, by butchers who understand that a sausage is only as honest as what goes into it. We keep the meat generous, the rusk modest and the seasoning proper, so what lands on your plate tastes the way it should, not the way a factory line decided was cheaper.

“One long coil, a proper hit of pepper, and pork you can actually taste. Made here, not shipped in.”

From our counter

Made and baked by us

Available in store across our nine Ontario shops, and to trade in frozen or bake-off cases.

Butchery

Cumberland Sausages

Peppery, coiled and full of proper flavour.

A full-flavoured traditional English sausage, coarsely cut and generously peppered, often coiled into its distinctive long spiral. The pepper and robust seasoning give it a real depth that stands up to a proper fry-up, a bed of mash or a roasting tin of onions and gravy. Big, bold and unmistakably Cumberland.

What it is: A Cumberland sausage is a traditional English pork sausage, coarsely chopped and well peppered, and is often sold in a long coiled spiral rather than in separate links.

Retail pack: Packs of 6

Best for the full fry-up and hearty dinnersView

What Makes a Cumberland a Cumberland

It comes down to three things: coarse-cut pork, a heavy hand with the pepper, and length. A true Cumberland is chopped rather than finely emulsified, so the texture stays open and meaty. The seasoning leans savoury and warming rather than herby and sweet, with black pepper front and centre.

And then there’s the shape. Rather than twisting the meat into short links, the traditional Cumberland is left as a single continuous spiral, coiled flat and held together with a skewer. It looks generous because it is.

Made In-House, the Way It Should Be

Every coil is made here, in our own butchery, in small batches. That means we control the cut, the grind and the seasoning from start to finish, and it means the sausage you buy this week was made this week, not shipped frozen from somewhere far away.

This is the part of the shop we’re quietly proudest of. A good butcher counter is the heart of a British food shop, and ours turns out the sausages, bacon and cuts that turn an ordinary week into a proper one.

How to Cook It

A Cumberland rewards patience. Cook it low and steady so the outside colours deeply and the inside stays juicy, whether that’s in a pan, under the grill, or roasted in the oven coil-and-all with the skewer left in.

It’s built for a full breakfast alongside eggs and baked beans, but it earns its keep at dinner too, laid over buttery mash with a jug of onion gravy. Slice it, pile it into a crusty roll, and you have the best kind of unfussy supper.

Pan-fried gently for a classic fry-up
Roasted whole as a coil, skewer left in, for the table
Grilled and tucked into a soft roll with brown sauce
Served over mash with onion gravy for a proper dinner

New to Cumberland Sausage?

If your sausages have always been the smooth, mild breakfast sort, think of this as the fuller-flavoured, peppery cousin. Coarser in texture, bolder in seasoning, and unmistakably savoury. It’s one of Britain’s most-loved regional sausages for good reason, and it converts people fast.

Buying for Your Business

We supply Cumberland sausage to cafes, pubs, caterers and kitchens across the region who want a genuine, made-in-house British sausage on the menu rather than a generic substitute. Available as traditional coils, cut links, or by weight to suit your service.

For volumes, formats and lead times, get in touch and we’ll sort a supply that works for your kitchen. Contact for wholesale pricing.

Wholesale & trade

Come In, or Enquire About Supply

Our Cumberland sausage is made fresh and sold across our nine Ontario stores, best enjoyed the day you buy it. Pop into your nearest shop for the coil, or if you’re a cafe, pub or caterer, get in touch about wholesale supply and formats. Contact for wholesale pricing.

Start a wholesale enquiry Browse the catalogue wholesale@britishpridebakery.com

Good to know

Questions, answered

A Cumberland is coarser in texture and much bolder in seasoning, built around a generous amount of black pepper rather than the milder, finer, herbier profile of a standard breakfast banger. It’s also traditionally sold as one long coil rather than short links.

Yes. It’s made on the premises in our own butchery, in small batches, so we control the cut, grind and seasoning from start to finish and it’s always freshly made rather than shipped in frozen.

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