Pork (56%), Water (16%), Cumberland Sausage Flavouring (12%) Breadcrumb [WHEAT Flour (WHEATFlour, Calcium Carbonate, Iron, Niacin, Thiamin), Salt, Yeast], Salt, Herbs (Parsley, Sage), WHEAT Flour (WHEAT Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Flavourings, Spices (White Pepper, Coriander), Rapeseed Oil, Stabiliser (E451), Dextrose, Preservative (Sodium Sulphite) (SULPHATES) (E221), Antioxidant (E300), Natural Hogs Casing (Pork) (Water, Salt).

Don’t prick your sausages, however you choose to cook them – this will allow the juices to run out of the meat during cooking and cause the meat to become dry. To pan fry, heat a small splash of oil in a heavy-bottomed pan, then add the sausage ring and cook over a medium heat for 15-20 minutes, turning it regularly until nicely browned all over. The sausage ring will need roughly the same amount of time over very hot charcoal on a barbecue – again, turn it regularly, and make absolutely sure it's cooked all the way through before serving.

Mincing the meat by hand allows us to achieve just the right texture for our succulent Cumberland Sausages.