Thread: July 5 is Cumberland Sausage Day!

On Sun, 14 Jun 2009 15:53:39 GMT, [email protected]
(jj) wrote:

>So reports this BBC print news item
>http://news.bbc.co.uk/2/hi/uk_news/e...ia/7406406.stm
>
>I do have very fond memories of a pub (in England) meal of Cumberland
>sausage with a wonderful black pepper sauce. (evidently locals joke
>about the coiled presentation, especially when it is not a flat
>(Flemish) coil. :-)
>
>I dunno why they picked July 5.

It's "Traditional Cumberland Sausage Day"

No idea why the date.

http://news.bbc.co.uk/2/hi/uk_news/e...ia/7406406.stm

Interesting, though. The assocition applied for protection to keep
others from using the term "Cumberland Sausage".

The British Government has given the thumbs up to a campaign to give
Traditional Cumberland Sausage the same protection as products like
Champagne and Parma Ham.

The Department for Environment Food and Rural Affairs has announced
that it believes the application to register the Traditional
Cumberland Sausage as a protected food name meets all the necessary
criteria. The decision means the application will now be sent to the
European Commission in Brussels.

The European Union’s Protected Food Name Scheme gives special
protection to the best regional and traditional foods. This system is
similar to the 'appellation controllée' system used for wine.

If the application is agreed by the European Commission only producers
in Cumbria will be able to call their sausages Traditional Cumberland
Sausages. The county’s famous sausage is likely to be the first meat
product in the North of England to be protected in this way.

http://www.traditionalcumberlandsausage.com/news.html

I, too, recall eating delicious Cumberland sausages on a trip to the
U.K. in 1978. Nothing quite like them.

This was the trip when I brought back a dozen black puddings, frozen
in a Tupperware container, and placed in the middle of my luggage.

No problems, and we had a BP fry-up a day after I returned.

On another note, it's the World's Longest Breakfast Table in Battle
Creek, MI, this weekend.

http://www.worldslongestbreakfasttable.com/

--
mad

On Sun, 14 Jun 2009 09:44:51 -0700, Mack A. Damia
<[email protected]> wrote:

>On Sun, 14 Jun 2009 15:53:39 GMT, [email protected]
>(jj) wrote:
>
>>So reports this BBC print news item
>>http://news.bbc.co.uk/2/hi/uk_news/e...ia/7406406.stm
>>
>>I do have very fond memories of a pub (in England) meal of Cumberland
>>sausage with a wonderful black pepper sauce. (evidently locals joke
>>about the coiled presentation, especially when it is not a flat
>>(Flemish) coil. :-)
>>
>>I dunno why they picked July 5.
>
>It's "Traditional Cumberland Sausage Day"
>
>No idea why the date.
>
>http://news.bbc.co.uk/2/hi/uk_news/e...ia/7406406.stm
>
>Interesting, though. The assocition applied for protection to keep
>others from using the term "Cumberland Sausage".
>
>The British Government has given the thumbs up to a campaign to give
>Traditional Cumberland Sausage the same protection as products like
>Champagne and Parma Ham.
>
>The Department for Environment Food and Rural Affairs has announced
>that it believes the application to register the Traditional
>Cumberland Sausage as a protected food name meets all the necessary
>criteria. The decision means the application will now be sent to the
>European Commission in Brussels.
>
>The European Union’s Protected Food Name Scheme gives special
>protection to the best regional and traditional foods. This system is
>similar to the 'appellation controllée' system used for wine.
>
>If the application is agreed by the European Commission only producers
>in Cumbria will be able to call their sausages Traditional Cumberland
>Sausages. The county’s famous sausage is likely to be the first meat
>product in the North of England to be protected in this way.
>
>http://www.traditionalcumberlandsausage.com/news.html
>
>I, too, recall eating delicious Cumberland sausages on a trip to the
>U.K. in 1978. Nothing quite like them.
>
>This was the trip when I brought back a dozen black puddings, frozen
>in a Tupperware container, and placed in the middle of my luggage.


How did you get them past customs?

>
>No problems, and we had a BP fry-up a day after I returned.
>
>On another note, it's the World's Longest Breakfast Table in Battle
>Creek, MI, this weekend.
>
>http://www.worldslongestbreakfasttable.com/

On Sun, 14 Jun 2009 11:49:57 -0500, Stu <[email protected]> wrote:

>On Sun, 14 Jun 2009 09:44:51 -0700, Mack A. Damia
><[email protected]> wrote:
>
>>On Sun, 14 Jun 2009 15:53:39 GMT, [email protected]
>>(jj) wrote:
>>
>>>So reports this BBC print news item
>>>http://news.bbc.co.uk/2/hi/uk_news/e...ia/7406406.stm
>>>
>>>I do have very fond memories of a pub (in England) meal of Cumberland
>>>sausage with a wonderful black pepper sauce. (evidently locals joke
>>>about the coiled presentation, especially when it is not a flat
>>>(Flemish) coil. :-)
>>>
>>>I dunno why they picked July 5.
>>
>>It's "Traditional Cumberland Sausage Day"
>>
>>No idea why the date.
>>
>>http://news.bbc.co.uk/2/hi/uk_news/e...ia/7406406.stm
>>
>>Interesting, though. The assocition applied for protection to keep
>>others from using the term "Cumberland Sausage".
>>
>>The British Government has given the thumbs up to a campaign to give
>>Traditional Cumberland Sausage the same protection as products like
>>Champagne and Parma Ham.
>>
>>The Department for Environment Food and Rural Affairs has announced
>>that it believes the application to register the Traditional
>>Cumberland Sausage as a protected food name meets all the necessary
>>criteria. The decision means the application will now be sent to the
>>European Commission in Brussels.
>>
>>The European Union’s Protected Food Name Scheme gives special
>>protection to the best regional and traditional foods. This system is
>>similar to the 'appellation controllée' system used for wine.
>>
>>If the application is agreed by the European Commission only producers
>>in Cumbria will be able to call their sausages Traditional Cumberland
>>Sausages. The county’s famous sausage is likely to be the first meat
>>product in the North of England to be protected in this way.
>>
>>http://www.traditionalcumberlandsausage.com/news.html
>>
>>I, too, recall eating delicious Cumberland sausages on a trip to the
>>U.K. in 1978. Nothing quite like them.
>>
>>This was the trip when I brought back a dozen black puddings, frozen
>>in a Tupperware container, and placed in the middle of my luggage.
>
>
>How did you get them past customs?

This was 1978, and I still had my military duffel bag which I packed
and took on the trip, having no other decent luggage at that time.

I froze the BPs (Bury's) and packed them in a round Tupperware
container that I place directly in the middle of the duffel bag which
was packed with clothing, shoes, etc.

I had a few other small bags and made everything accessible to the
inspector. When I started to open the duffel bag, he waved me though.

My dear aunt had tried the same thing a year or two before, except she
had them in a box with string. The customs official asked her what
they were, and she repleied that it was something her sister had
packed her.

He took out his pocket knife, cut into them and declared them a
confiscated meat-product. No problems or anything - just confiscated.

The fact that I pulled it off and was one up on her was always a
source of amusement when we go together.
--
mad

In article <[email protected]>,
[email protected] says...
> I froze the BPs (Bury's) and packed them in a round Tupperware
> container that I place directly in the middle of the duffel bag which
> was packed with clothing, shoes, etc.
>
>
Just for the record, Bury is one of the towns in Greater Manchester.
It is famous for the local Black Pudding makers.

It made in other places in the UK, as well as other european countries,
and there are regional variations.

Southern english black pudding has large chunks of fat in.
Bury Black pudding tends to have smaller fat lumps, and while Scottish
black pudding tends to vary from butcher to butcher, there tends to be
very little lumps of fat at all and it is spicier rather than smoother.

Wikipedia is actually useful and interesting on the subject.
http://en.wikipedia.org/wiki/Black_Pudding
--
Carl Robson
Get cashback on your purchases
Topcashback http://www.TopCashBack.co.uk/skraggy_uk/ref/index.htm
Greasypalm http://www.greasypalm.co.uk/r/?l=1006553

"jj" <[email protected]> wrote in message
news:[email protected]..
> So reports this BBC print news item
> http://news.bbc.co.uk/2/hi/uk_news/e...ia/7406406.stm
>
> I do have very fond memories of a pub (in England) meal of Cumberland
> sausage with a wonderful black pepper sauce. (evidently locals joke
> about the coiled presentation, especially when it is not a flat
> (Flemish) coil. :-)
>
> I dunno why they picked July 5.

They probably are nursing hangovers from celebrating USA independence.