This week’s sausage comes from a recipe that originated in the North West of England. Our version varies slightly from the traditional one in that we use fine ground pork rather than the coarse ground found in many other versions. The rest of the recipe is very traditional, including a blend of herbs and spices with both white and black pepper. The Cumberland sausage has been a speciality in Cumbria for over 500 years, but it’s enjoyed throughout the country. This week, you can get a pound of Cumberland sausages for half price when you buy a pound of any other sausage, limited to one pound per customer.