Pork and herb sausage are similar to the cumberland but with less spice and more herbs, gives it a very tasty ‘old english’ flavour. Run in thin lamb skins similar to the pork these are a good alternative to the traditional pork.
Besides ingredients, cooking is as equally as important as the produce. People often slit the casings to allow heat to escape whilst cooking; this is a sausage crime. The casings are there to hold everything together, lock all the scrumptious flavours in and keep the sausage moist and juicy during the cooking period. The best way to cook sausages is slowly and on a low heat, for sausage in thick skins in a fan assisted oven should be cooked on 170ᵒC for around 30 minutes. Sausage in smaller skins around 20 minutes making sure that u flip your sausage half way, but not to pierce the casing. Once removed from the heat the sausage should always be allowed to rest for a couple of minutes before eating. Indirect heat from a grill is also ideal for cooking sausage.