English Lincolnshire Sausage Recipe
Posted: Wed Apr 13, 2016 2:44 pm
I used to own a butchers shop and made our own Traditional Lincolnshire Sausages. The Lincolnshire folk are very protective of their sausage status, and although every butcher has their own variation to the recipe, it all follows the same format of Pork, Rusk/Bread, Sage, Salt & Pepper. If you get it wrong, they will run you out of the county 
Anyway, looking at other recipes, I guess this is pretty similar to American Breakfast sausage, but I thought as I was new to the forum and intend to learn a few of your tips and recipes, then the least I could do was to share something too.
Traditional Lincolnshire Sausages
6 kg Boneless Pork Shoulder (butt)
600g Pinhead Bread Rusk (Breadcrumbs can be used if easier)
750ml Water
95g Salt
25g Dried Rubbed Sage
25g Ground WhitePepper
Natural Sausage Casings
I used a 4.5mm holed plate for my mincer and minced the meat through once before adding the ingredients and mixing. I then minced all of the mixture through one more time prior to stuffing into hog or lamb casings depending on whether you want thick or thin links. For a stronger tasting sausage, some people would keep them in the fridge for a couple of days for the sage to get stronger tasting.
If you refer to Dave S first post in this section of the forum, he has an excellent and very in depth process on how to make sausages.
Hope you enjoy
Anyway, looking at other recipes, I guess this is pretty similar to American Breakfast sausage, but I thought as I was new to the forum and intend to learn a few of your tips and recipes, then the least I could do was to share something too.
Traditional Lincolnshire Sausages
6 kg Boneless Pork Shoulder (butt)
600g Pinhead Bread Rusk (Breadcrumbs can be used if easier)
750ml Water
95g Salt
25g Dried Rubbed Sage
25g Ground WhitePepper
Natural Sausage Casings
I used a 4.5mm holed plate for my mincer and minced the meat through once before adding the ingredients and mixing. I then minced all of the mixture through one more time prior to stuffing into hog or lamb casings depending on whether you want thick or thin links. For a stronger tasting sausage, some people would keep them in the fridge for a couple of days for the sage to get stronger tasting.
If you refer to Dave S first post in this section of the forum, he has an excellent and very in depth process on how to make sausages.
Hope you enjoy
