Cumberland sausages originate from a specific region in Northwest England called Cumbria. These British sausages are traditionally made from local pork with little fillers and are heavily seasoned with black and white pepper. Cumberland sausage is sold in long rolls and because the pork used in Cumberland sausage is chopped and not minced, it has a distinctive chunky texture not found in other varieties of sausage. Although many people associate sausage with breakfast, Cumberland sausage is often served at supper along with mashed potatoes. Since this sausage is so large and dense, you'll need to prepare it carefully so it doesn't scorch or dry out.
Preheat the oven to 204 degrees C. Tuck chopped garlic and bay leaves in the rings of the Cumberland sausage.
Skewer the ring of the sausage with bamboo sticks to keep the sausages and herbs together while cooking. Pierce one stick through the top, another through the bottom and another one through the left side so that it pokes out of the right side of the sausage.
Place the curled, skewered sausage in a deep baking ban. Brush the tops of the sausage with olive oil. Sprinkle the oiled sausages with fresh rosemary.
Place the sausage in the oven and bake it for 20 to 30 minutes. The tops will crisp and become golden brown when done.