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Richard Woodall - Cumberland Ale Sausage

sausage of the week By: Richard Woodall

2003 was the 175th anniversary year of two Lakeland institutions - Richard Woodall and the Jennings brewery (quite a rare event!). Together they produced the Waberthwaite Cumberland Ale Sausage. This has proved so popular that it has been added to the range.

It is made in a traditional Cumberland coil and is made with 90% meat and the Jennings ale. The two words which spring to mind when thinking about this sausage (apart from "can I have some more") are chew and longevity. Chew because this is a meaty, well structured sausage made with chunks of real meat. Longevity because the finely seasoned taste keeps going as long as you care to chew.

Do it justice by roasting in a coil and serving with mashed potatoes, onion gravy and a pint of Jennings bitter.
It costs around 5 per kg and a contribution will be made to Macmillan Nurses for each sausage sold.



Sausage of the week archive
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12/06/2006 - : Westaways - Hogs Pudding

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