Cumberland sausage is a pork sausage that originated in the ancient county of Cumberland, England, now part of Cumbria.
Seasonings are prepared from a variety of spices and herbs, though the flavour palate is commonly dominated by pepper, both black and white, in contrast to more herb-dominated varieties such as Lincolnshire sausage. Traditionally no colourings or preservatives are added. The distinctive feature is that the meat is chopped, not ground or minced, giving the sausage a chunky texture. The meat content is usually 85–98%.