"The Lincolnshire Sausage is one of the most iconic foods in the county andhas a special place in many Yellowbellies hearts."
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So, what is it about the Lincolnshire Sausage that makes it so special?
Many Lincs Sausage enthusiasts will tell you it’s all down to the ingredients; pork, sage, salt and pepper, while others will say it’s down to the chunky texture, as opposed to smoother competitors.
Whichever it is, one thing is certain; the Lincolnshire sausage has cemented itself as one of the county’s favourites, and has fans across the country.
In 2006, the Lincolnshire Sausage Association was formed, comprising of Lincolnshire farmers, butchers and food producers.
The oganisers had become concerned by new varieties of the sausage emerging, which were deemed to be of inferior quality.
These mass produced Lincolnshire Sausages flooding the market (containing a lower meat and higher fat content, plus a mixture of synthetic additives), and the Lincolnshire Sausage Association wanted to protect the quality and reputation of the traditional Lincolnshire sausage.
It wanted the Lincolnshire Sausage to be awarded the same protected status that foods such as Stilton Cheese, Melton Mowbray Pork Pies, Cornish Clotted Cream and Jersey Royal Potatoes have.
And so, the campaign to protect the traditional Lincolnshire sausage was launched.
The Lincolnshire Sausage Association applied to have the Lincolnshire Sausage granted Protected Geographical Indication (PGI) Status, which would mean that the Lincolnshire Sausage could only be made in the county of Lincolnshire, using Lincolnshire pork and the traditional recipe.
Unfortunately in 2012, DEFRA (the Department for Environment, Farming and Rural Affairs) turned down the application. Despite having over 150 Lincolnshire sausage makers in the county, DEFRA ruled that as the vast majority of Lincolnshire Sausages were made outside the county to a recipe that could be replicated anywhere, the Lincolnshire Sausage should not be awarded PGI status.