Not Lincolnshire Sausage
This sausage formulation was posted on the sausagemaking.org forum with slight adaption of the method by me. It has been developed from a recipe that I believe was originally supplied by Phil Groth to forum member Parson Snows with some adaption by another forum member, Oddley.
I have since been informed that the only herbs and spices in a 'true' Lincolnshire sausage are sage, salt and pepper. This is supported by The Lincolnshire Sausage Association's application for EU PGI status. So, this recipe is 'technically' not a true Lincolnshire; it is however, a great recipe and a Lincolnshire sausage in spirit!
Firstly, Make the following sausage seasoning:
50g Salt 50%
5g White Pepper 5%
5g Black Pepper 5%
5g Grated Nutmeg 5%
2g Ground Mace 2%
3g Ground Ginger 3%
1g Ground Allspice 1%
15g Dried sage 15%
14g Corn flour 14%
Mix above together until even in colour.
For the sausage
1kg Locally Produced Pork Shoulder 50%
500g Locally Produced Pork Belly 25%
270g Water (Chilled) 13.5%
180g Rusk / Breadcrumb 9%
50g Sausage Seasoning (above) 2.5%
Method
1. Mince the meats through the blade of your choice (Course or fine). I mince twice through the course mincer plate.
2. Add meats to the bowl and add the seasoning, mix well.
3. Add rusk or bread crumb.
4. Add the chilled water.
5. Mix vigorously until the meat mixture looks sticky. I really work it at this stage.
(this develops myosin, the protein that sticks the sausage together & gives texture, rather like the gluten in bread).
7. If the mixture is wet or soft let it stand for a few minutes for the rusk / breadcrumb to re-hydrate.
8. Fill into casings.
9. Allow to stand for 6 - 8 hours to Bloom (for flavour development).
For other amounts of meat, you can use this calculator:
Cook and Enjoy
There are ten comments
I think the guy who devised this version of the recipe removed a spice/salt? from the original. He substituted cornflour to maintain the balance of spices in the mix.
Or, that’s my guess anyway!
Finished a batch of these today, beautiful balance of spice, herbs & salt. I kept to the recipe, including the cornflour, refrigerated the mix for 24 hours before stuffing, refrigerated another 24 hours before freezing. The samples I fried, had perfect texture, the meat was minced twice through the course blade.
This is essentially the recipe that I use, except I don’t use any cornflour and I put some marjoram in. I now call this sausage Hampshire Herby. Although it is based on the Lincolnshire I think it is different enough to have it’s own name. Phil
It’s a fantastic recipe Phil, thanks for visiting – if anyone wants great sausages without making their own, visit Phil’s Shop in Lee-on-Solent:
Now this is strange! I got to this recipe from the sausagemaking forum as i am new to making sausage, just seen your comment about Phils sausage shop and it being in Lee-on-solent and i remembered that i visited my brother and his family in Fareham back in October (i live 150 miles away from them) and we had a BBQ the evening we got there. He told me he had found a sausage shop in Lee (the next village along) that did amazing sausages and he had purchased several types. I remember eating them and agreeing that they were fantastic. Its funny how things turn out. Cant wait to try this recipe.
lincolnshire sausage rescipe looks spot on but the addition of cornflour seems unusual, like what is its purpurse ,for it does not add any extra flavour. baz.