Cumberland sausage, easy to recognise because, unlike other British sausages, it is not linked, but long and coiled, and sold by length or weight. It is always made from rough-cut pork and contains over 80% meat. The other ingredients include a blend of herbs, spices and seasonings, with most butchers having their own secret recipe, some dating back over a hundred years.

The name came from the traditional Cumberland pig, which has unfortunately been extinct since the 1960s. Today, the sausage is made from free-range rare breed pigs

Rub the margarine into the flour until the mixture resembles fine breadcrumbs. Add the water and mix to a firm dough. Knead on a lightly floured surface until smooth.
Rollout two-thirds of the pastry and line an 18cm (7in) flan dish.

Skin the sausage. Derind and dice the bacon and mix it with the sausage meat, herbs and some pepper. Brown it in a hot pan, but it is not necessary to cook it through. Spread it over the pastry, sprinkle with a little ground nutmeg, then make 4 indentations in the meat.

Break an egg into each hallow and season them. Cover the top with the remaining pastry, dampening the edges a little so that it is secure. Press down the edges and trim with a sharp knife.

Make a small slit on the top, then brush with the milk and bake at 220°C (425°F/Gad mark7) for 15 minutes. Reduce to 170°C (325°F/Gas mark 3) for a further 15 minutes, or until it is golden. Serve hot.