MMario, you said "Was this humour? I've checked out recipes and I sdon't think I have ever seen sausage recipes with LESS seasonings then the cumberland sausage recipes". If the meat is good quality then you don't need much, if any, seasoning. One reason why the British generally didn't use excessive amounts of seasoning or smothered the meat in sauce was that the meat was of a much higher quality than on the continent (also if you could afford the spices etc you could afford the best meat which didn't need the spices!).