It was really nice to see him genuinely taking interest when Claudia was talking about the spiral sausage from the region that she’s from in Italy. Could’ve easily just been a Q and A with him making sausages in the background, but I’m glad it felt more sincere and they both learnt something new.
You can meet Peter at Kendal Farmers Market on the last Friday of the month, he is such a knowledgeable man who is passionate about quality, value and sustainability.
Peter is a great ambassador for Cumberland Sausages and this region -- he's a treasure! Wonderful how he explained the German origin of this sausage and its Caribbean spices ʕ•́؈•̀ʔ
I always felt bad for the camera man because they couldn’t taste the food and had to only look at it, I’m happy the guest on this video was really nice and gave them a little taste
That's because of WW1 and WW2. Before world war 1 and 2 British cuisine was far more exotic and diverse. Then the wars hit and it forced the country to focus on really quick meals. The great depression also caused spices and better food to not to be as plentiful because of trade being broken down and also because it was more cost effective to feed the population in war/depression simpler and much more bland food. The culinary world in Britain didn't make a turn around because quite frankly people got used to it. The focus was mainly rebuilding the country from all the bombing and casualties. While fish n chips, bangers and mash and shepherds pie are great comfort foods, they became the spitting image of all that British cuisine had to offer until now. If you read any cook books that were around before WW1 you will see that people used to eat much more sophisticated dishes. Nothing will ever beat bangers and mash though. Fight me.
Im from scotland myself and we have some great beef as everyone knows, however i have had some cumberland sausage from cumbria identical to this sausage, it was amazing and i wish i could get it more often, wonderful flavour and great texture.
@@scladoffle2472 Have a look at the meat content in a Greggs next time you are there. If they will tell you. As for square sausage, well it is a totally different make up.
Just moved back home to Barrow & been trying to find where I can get proper Cumberland. I am trying to get to Rhodes - when I used to visit I always took some home. There is a hotel on Duke St., used to be The Hartington - can't think of the name. Their Cumberland is bloody top notch, since Waberthwaite closed, never passed on the recipe - they just shut. I thought Rhodes was the only choice. Seeing this fellah & his knowledge has got me right hungry now. Felt dead proud watching this. Proud of my town.
French food suggestions to cover, to change from bread and cheese: Camargue rice. A fantastic rice grown in southern France, in a beautiful region also know for horses Nonnettes: a cake who slightly tastes like gingerbread, filled with jam Bénédictine: a sweet liquor made with a wide list of ingredients -flowers, spices, aromates. Said to have been created in the 16th century and after its recipe was lost, re discovered over a century ago Chestnut spread. To my surprise what i found about it tells me that few country makes this, France and a part of Italy. It's heavenly, be it in crêpes or just served with a dairy product like white cheese. The famous brand Clément Faugier uses vanilla and shards of _marrons glacés_ for its great taste. (Marrons glacés are another temptation, where the fruit is slowly candied over several days, and the leftovers bits arent wasted by using them in the spread)
I‘m a 🇩🇪 living in the 🇬🇧 and this Butcher has just restored a lot of Respect. I always thought all British sausages are made with breadcrumbs or cereal, pleased to learn that isn’t the case.
The cheap sausages are bad... But find good tradiationally made sausages and they are made like this all over the country and are much better than the thin pink sticks you have come across before. Next time you are in the supermarket grab yourself a pack of more 'premium' sausages and that's a proper sausage!
@@boli2746 Agreed. The cheapest sausages in the UK taste like cardboard. I was there for about 3 years, and got a taste of a range of sausages, and I can easily say that the better quality British sausages are exceptional. I haven't had much of a chance to compare it to other countries' sausages, so I will not comment on that.
Cumberland sausage recipe passed to me 25yrs ago (converted to metric): 900g (2lbs) coarse ground shoulder and leg (traditional breed) pork 100g (4oz) rusk 15g (half oz) salt 15g ground pepper Nutmeg Mace Sage Last three depending on their pungency. The sausage this recipe makes is peppery.
Food Insider is one of the biggest RU-vid channels I've ever seen with such a wide range of exploration in knowledge about different countries😁 Thank you so much. I really love your channel ❤️ Even the one who didn't educate in their life, every Insider channel helps in widening your knowledge 👍🏻 As knowledge not only comes from books but also through adventures and experiences, u can gain a lot than u studied through books😊 It's boundless!
I just love how clear and well pronounced that Mr spoke I’m not a native speaker but understand everything! Nice job Claudia. Btw the New York girls are just a stubborn and boring. Fell like the are forced to make the videos. You are the best Claudiq
Some of the best sausage I ever had was made in the fall every year by this old man in our town. It was the meatiest tasting sausage. It didn't have a lot of fat, but it was very juicy. The meaty flavor was so good. Not like commercially made sausage at all.
There's an animal sanctuary somewhere in Cumbria that's trying to bring back a new breed that's 99% similar. Since I'm only 22, I never knew there were so many breeds of pigs. It's a shame because a lot of counties have lost their traditional pig breed for the sausages.
I like this one the most. He is right up there with thr French butter maker. A Man who has a genuine love and interest for his work. You can hear it in his questions to Claudia about sausage in Italy. That alone makes it most enjoyable
It makes me sad to see old industries just slowly fading away. I'm gonna make it my personal goal to visit old factories and butchers etc before they go away.
Coils of sausage have been used by pig farmers for a long time. My grandfather would buy coils of sausage from the local farmer and he and my grandmother would make fries (chips) and sausage for the family. I'm in my 50's and I finally found a local farmer that does coil pork sausages. Brings back fond memories.
Mr. Gott is a fine true English Gentleman! Claudia Romero is such a genuine person, she is very interested in the foods and techniques of preparation that she explores... she's my favorite Host... now if I could only get some Cumberland sausage here in Ohio, USA!
For the ones who reads this just know this is only the beginning keep pushing, grinding, and fighting. Whatever it is in life you want to do to go after it life is to short. Life is a marathon not a sprint so go out there and live it up I hope all is well and goes well for you peace and one love!
Fun fact: Cumbria is a Brythonic-Celtic name, denoting the original culture and people of said area. Compare with Cymru, the native name for "Wales", or Cambria, the Latin version.
You can't really call anyone in Europe original. The Celts 'originated' from central Europe and migrated to the UK. Also the britonic Celts are basically descendants of the same people all north west Europeans are. The distinction between north west European groups are largley irrelevant
Sure, and if you go back far enough, everyone came from Africa. That doesn't mean that peoples haven't developed distinctions and differences over time as they migrated and settled.
Worried about skin in the sausage. While his butcher sharpened his knife Right over the pork. As to get some nice little metal shavings in there. Hmmm yummmmm
Born and bred in West Cumbria, if you want the best Cumberland sausage then you need to go to Woodall's of Waberthwaite their Cumberland sausage is the best there is.
I first found Cumberland sausage when i moved to the Northeast ( funnily enough ) in the '70's when I was a teenager. It was SO PEPPERY, I really found it hard to handle. Into the 21st century I discovered it available packaged by commercial producers everywhere. The pepper was practically gone, it was a pretty regular sausage, some good, some bad, and some indifferent. Shame, I love the pepper now. Not sure what the result of the protected status has been. Obviously this guy is the king of CS makers, fantastic ingredients, must cost a fortune! I'm into sausage-making now, going to make up a batch. I can't aspire to the stuff he's using, but hopefully it'll be ok, and definitely PEPPERY.
From what I know about the quality of food during the Victorian Age (BRITISH EMPIRE), the current Cumberland Sausages are probably much, much better than during the 19th century. Proper food was rather expensive in the 19th century, and city dwellers had to make do with watered down milk, sawdust in bread, and questionable sausages...
