what is the difference between lincolnshire and cumberland sausages
Lincolnshire sausage A widely available variety at most UK butchers and supermarkets, the sausage is commonly dominated by the herb sage, rather than the more peppery flavour balance found in other regional English sausages such as the Cumberland sausage. Other herbs such as parsley and thyme are often used, although these are not considered authentic Lincolnshire sausages. Lincolnshire sausages are also characterised by their open, chunky texture, the result of the constituent pork being coarsely ground rather than minced.
Dutch oven During the 17th century, brass was the preferred metal for English cookware and domestic utensiles, and the Dutch produced it at the lowest cost, which, however, was still expensive.[1] In 1702, Abraham Darby was a partner in the Brass Works Company of Bristol, which made malt mills for breweries.[2] Apparently in 1704, Darby visited the Netherlands, where he studied the Dutch methods of working brass, including the casting of brass pots.[3] Darby learned that when making castings, the Dutch used molds made of sand rather than the traditional loam and clay, and this innovation produced a finer finish on their brassware.[4]  In 1706 he started a new brass mill in the Baptist Mills section of Bristol.[5] There Darby realized that he could sell more kitchen wares if he could replace brass with a cheaper metal, namely, cast iron.[6] Initial experiments to cast iron in sand molds were unsuccessful, but with the aid of one of his workers, James Thomas, a Welshman, he succeeded in casting iron cookware.[7] In 1707 he obtained a patent for the process of casting iron in sand, which derived from the Dutch process.[8] Thus the term "Dutch oven" has endured for over 300 years, since at least 1710.[9][10]