Traditional Cumberland Sausage

Identify the sausage by its unique presentation: it is sold in a long continuous coil, not divided into links.

The texture should be coarse, with a high meat content (at least 80% pork) and seasoned heavily with black pepper and herbs.

Pan-fry or bake the coil whole in a large skillet or roasting tin.

Fry over medium heat for about 15-20 minutes, turning carefully with a large spatula, until browned on both sides and cooked through.

Do not prick the skin; let the juices stay inside.

Serve the whole coil, or cut into segments, accompanied by mashed potatoes and onion gravy.