Lincolnshire Sausage

Lincolnshire Sausage

Whether you’re having a full English breakfast, bangers and mash, toad in the hole or a sausage casserole, you can’t beat Lincolnshire sausages!

Plump, juicy and bursting with flavour, there’s a lot to love about our county delicacy. As the name suggests, the sausages were first created right here in Lincolnshire and they’re still very much associated with the region to this day.

The powerful flavour of sage gives the Lincolnshire sausage its unique taste. Its open texture owes to an emphasis on coarsely grinding the meat used in making the sausage.

It is thought that it was first created in the 19th century. Unfortunately, however, no one knows exactly when, or by whom. The earliest recorded reference to a recipe for Lincolnshire sausages dates back to May 1886. However, the award-winning Grimsby butcher John Petit has claimed that his family recipe is the first, dating back to 1810.

Although its origins are still disputed, there’s one thing that no one can doubt: the popularity of  the Lincolnshire sausage. The sausage recipe has proved a huge hit ever since it was first created. As such, they are now readily available all over the UK. Look out for them at butchers and supermarkets wherever you are – and of course you’ll find plenty of them for sale right here in Lincolnshire.

The Lincolnshire sausage is a firm favourite and is also incredibly versatile. Use it in classic recipes and you’ll add a whole new dimension to your meal. It works brilliantly in comforting dishes like toad in the hole and adds a world of flavours to indulgent British delights like bangers and mash. The sausages also work very well with Italian dishes, such as carbonara. It goes without saying that they’re also absolutely perfect in a flaky, crispy sausage roll.

Lincolnshire Sausage Festival

The people of Lincolnshire love their sausages so much that they even have an annual festival in their honour. The Lincolnshire Sausage Festival is held every October in the grounds of Lincoln Castle and Lincoln Cathedral, celebrating all things sausage.

The festival gives visitors a chance to try a whole range of different Lincolnshire sausage recipes. Visitors can even learn from the best, with top chefs sharing their secrets with cooking demonstrations.

The best Lincolnshire produce is also on sale throughout the event at food stalls, with a huge array of different artisan products and dishes to try. There’s entertainment too, in the form of live music, as well as children’s entertainers who are on hand throughout the event to delight younger audience members. It’s a great day out for the whole family, and the perfect excuse to indulge in the best food from the region (as if we needed an excuse!).

If you’ve not yet tried a Lincolnshire sausage, now is the time! Cook up a hearty meal and indulge in a true taste of the county. You’re in for a treat – click here for the recipe!

It is thought that the Lincolnshire Sausage was first created in the 19th Century, but it is not known exactly when or by whom. The earliest recorded reference to a recipe for Lincolnshire Sausages was made in May 1886. However, the award-winning John Petit Butchers of Grimsby claims to have a family recipe that dates back to 1810.

Quick Links:

About the Lincolnshire Sausage
Ingredients of Lincolnshire Sausage
Where to Buy Lincolnshire Sausage Mix and Recipe Book
The Campaign to Protect the Lincolnshire Sausage

Introduction to the Lincolnshire Sausage

The Lincolnshire Sausage is a one of the UK’s favourite sausages.

Whether you’re having a full English breakfast, bangers and mash, toad in the hole, or a sausage casserole, using Lincolnshire Sausages will add a whole new dimension to your meal.

The Lincolnshire Sausage even has its very own annual festival held in the grounds of Lincoln Castle and Lincoln Cathedral in October.

What makes the Lincolnshire Sausage so deliciously different?

There are two things that make the Lincolnshire Sausage stand out from its fellow sausages – flavour and texture.

Flavour:

Lincolnshire Sausages are flavoured with the herb sage. It is the sage that gives the Lincolnshire Sausage its distinctive taste. Sage was used in the original Lincolnshire Sausage recipes for two reasons:

  • There has always been a plentiful supply of sage in Lincolnshire. Originating in the Mediterranean region, sage dislikes prolonged exposure to wet conditions. As Lincolnshire has one of the lowest annual rainfall levels in the UK, sage has always thrived in Lincolnshire soil.
  • Sage is a good meat preservative. It is rich in the naturally occurring antioxidant phenoxyethanol, and has been used as a meat preservative since Roman times. Indeed, the herb sage may well have been introduced into Lincolnshire by the Romans.

Texture:

Lincolnshire Sausages are unique in that they contain coarsely ground pork (other types of sausage use minced pork). The mincing holes that are used to produce pork for traditional Lincolnshire Sausages have to be no less than 4.5mm in diameter.

This coarsely ground pork gives the Lincolnshire Sausage its distinctive, chunky texture. During the mixing process of sausage production, ice or water is often used to reduce the core temperature of the sausage-meat. This in turn allows the Lincolnshire Sausage to retain its distinctive texture when cooked.

Owing to this coarse texture and high meat content, it is recommended that Lincolnshire Sausages are cooked slowly in the oven, rather than quickly on the hob.

Traditional Lincolnshire Sausage Ingredients

Traditional Lincolnshire Sausages contain just 6 ingredients:

  • Coarsely ground Lincolnshire pork (minimum70%)
  • Breadcrumbs or rusk
  • Sage
  • Salt
  • Pepper
  • Natural casings (sausage skins)

Buy Lincolnshire Sausage Mix and Sausage Recipe Book

If you’re looking to make your own Lincolnshire Sausages then take a look at some of these mixes.

        

 

The campaign to protect the traditional Lincolnshire Sausage

In 2006, the Lincolnshire Sausage Association was formed, comprising of Lincolnshire farmers, butchers and food producers.

Alarmed by a new type of inferior quality, mass produced Lincolnshire Sausage flooding the market (containing a lower meat and higher fat content, plus a mixture of synthetic additives), 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.

The Lincolnshire Sausage Association continues in its fight to have the Lincolnshire Sausage awarded PGI status.

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