Cumberland
Pork; black pepper, marjoram, sage and nutmeg. Coarse texture.
I would choose it for: A peppery sausage with onion gravy or a full breakfast.
View CumberlandCumberland vs Lincolnshire Sausages
Choose your product · Sausages
By Chef Luca · Updated 11 September 2026
If you ask me which one to put beside mash, I start with one question: do you prefer pepper or herbs? Our Cumberland has black pepper and a coarse bite. Our Lincolnshire puts sage, marjoram and white pepper at the centre. Both work for breakfast and supper; the seasoning makes the decision.
The choice at a glance
| Product | Flavour or preparation | Choose it for |
|---|---|---|
| Cumberland | Pork; black pepper, marjoram, sage and nutmeg. Coarse texture. | A peppery sausage with onion gravy or a full breakfast. |
| Lincolnshire | Pork; sage, marjoram and white pepper. Herby flavour. | A sage-led sausage with mushrooms, beans or mash. |
Lincolnshire
Pork; sage, marjoram and white pepper. Herby flavour.
I would choose it for: A sage-led sausage with mushrooms, beans or mash.
View LincolnshireWhat is the main flavour difference?
Cumberland is my choice when I want the black pepper to stand up to a generous spoonful of onion gravy. Lincolnshire is the one I reach for when the meal includes mushrooms or white beans: the sage gives the dish a clear herbal character. Our Cumberland also contains sage, so this is a difference in emphasis, not a claim that one has herbs and the other does not.
Which is better for breakfast or bangers and mash?
For mash, I would choose Cumberland with slow-softened onions and a little mustard. For Lincolnshire, I like mushrooms alongside the potatoes or a loose bean stew instead of gravy. At breakfast either works; choose the flavour you enjoy with your eggs and tomatoes. Peppery does not mean chilli-hot.
What about English Breakfast Bangers?
If the texture matters more to you than pepper versus sage, our English Breakfast Bangers are another option. They have a softer texture with fine breadcrumbs, white pepper, nutmeg and onion. Choose those when you want a soft breakfast sausage; choose Cumberland for its coarser bite.
Cooking the two styles
Both of our packs require cooking. Thaw in the refrigerator, use moderate heat and turn with tongs. Do not use a dark casing as proof the middle is ready. The same fresh-sausage guide works for both, with a thermometer check rather than a fixed finishing time.