We make our sausages in a small unit on our farm in Longsleddale. They are made from
Cumbrian Pork and Lamb and are of traditional butchers style - i.e. With a high meat
content. We add the finest herbs and spices plus a little rusk and water. Everything
is selected to produce the finest sausage. All ingredients are selected on the basis
of quality, not price.
We use small machines to mince, mix and fill, but really these sausages can be classed
as hand made. Each sausage is around 6oz in uncooked weight.
Our classic sausage is the CUMBERLAND. This is made using pepper, ginger and nutmeg,
among other ingredients. Normally sold in a coil, we make ours in the normal sausage
shape in order to fit our bagguettes.
A popular sausage is the WESTMORLAND. Various herbs give this a distinctive taste,
not unlike the Lincolnshire sausage.
PORK AND APPLE is a sweeter taste with real apple chunks giving it a distinctive
PLAIN PORK is favoured by the purist and is a typical butchers breakfast sausage
As Cumbrians, we have to offer a LAMB sausage. Our lamb is flavoured with Rosemary
and goes down a treat.