Cumberland sausage is a form of sausage that originated in the ancient county of Cumberland, England, now part of Cumbria. They are traditional very long (up to 50 cm), and sold rolled in a flat, circular coil but within western Cumbria they are more often served in long curved lengths. Sometimes they are made shorter, like ordinary British sausages, and sometimes they are coated in breadcrumbs.
The meat is pork, and seasoning's are prepared from a variety of spices and herbs, though the flavour palate is commonly dominated by pepper, both black and white, in contrast to the more herb-dominated flavours of sausage varieties such as those from Lincolnshire. There are traditionally no colourings or preservatives added. The distinctive feature is that the meat is chopped, not minced, giving the sausage a chunky texture.
They are traditionally served in a long curved length with a fried egg, accompanied by chips and peas.