Tangled Metal wrote:IIRC there was a gunpowder works in the lakes too.
You're totally wrong about Lincolnshire sausages BTW. The two from what is now called Cumbria are much tastier. If you ever look at meat content too there's a much higher meat content in westmoreland and Cumberland (PGI) sausages than Lincolnshire. Makes for a better sausage. If you disagree then you've obviously only tried the fake ones that aren't made in Cumbria. Woodall's are possibly the best ones and a 175 year old company using an old family recipe from before the company started. Although it's a 500 year old origin. Traditionally uses the Cumberland pig (died out but some claim to have re-bred it but no longer recognised as such by the rare breeds association).
Just as you you can't get a good Cumberland sausage outside of Cumberland your can't get a good black pudding outside of Bury!
I've tried ones from butchers in Keswick and Cockermouth. They just don't put as much sage and pepper in the Cumberland variety so they taste rather bland to someone used to Lincolnshire farmhouse made sausages. The minimum meat content for both Lincs and Cumberland sausages is 70% . Lincs sausages should be made with fairly coarsely chopped pork which I like better than the ground or minced stuff used in other varieties.
#It all comes down to personal preference I suppose.