I live in the USA and Cumberland sausages don't exist. They have sausage links and patties but I don't want to make sausage casserole and have the flavor altered because I picked the wrong kind of sausage. Can anyone help me?  
Cumberland Sausage is thick and made in one long ring. Coarse pork mince - either hand-cut or using a very coarse mincer. Ingredients for the spice mix: white pepper, black pepper, salt, sage, thyme, mace, nutmeg, cayenne. Use very little mace and nutmeg - but they are a key to authentic Cumberland Sausage flavour. Casing for the genuine thing has to be natural pig intestine. 