SAVE our sausage' from poor quality imitations is the message from Cumbria's butchers.

They have formed an association to protect the traditional Cumberland sausage by applying for a protected food name' under EU legislation, which is already used to guard such gourmet worthies as Parma Ham and Feta Cheese.

Austen Davies, of Border County Foods, who has been appointed chairman of the new Cumberland Sausage Association, said: "We have a simple message for all those who, over the years, have demeaned, degraded and devalued the wonderful regional food speciality that is our Cumberland sausage - we're taking it back!"

The criteria for Traditional Cumberland Sausage is still being discussed but so far the key ingredients have been defined as a meat content of more than 80 per cent, the need for the sausage to be coiled and not linked, for it to have a wider diameter than conventional sausage, and a rough-cut texture. The sausage should also be prepared in the county of Cumbria.

Veronica Waller, of the Leader+ funding programme, which is assisting the association with its application to the EU, explained that although butchers each had their own recipes for a Cumberland sausage it was generally more highly-seasoned than its conventional counterparts, a throwback to the import of spices into Whitehaven.

"We need to demonstrate the link between Cumberland Sausage and the area, and provide as much information as possible about its history," explained Miss Waller. "One theory about its coiled shape is that German miners working in the coal and iron ore mines of west Cumbria wanted a sausage that reminded them of those they ate in Germany.

"We need keen local historians to help us research these theories to build up our case to the EU."

The association would also like to hear from other Cumberland sausage producers in Cumbria who are interested in joining the campaign to apply for a protected food name.

Contact Veronica Waller on 01524- 784865 or e mail: veronicawaller@fellsanddales.org.uk