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% or 225gm if using breadcrumbs
180g Rusk 9% or 225gm breadcrumbs
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 23 comments
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.
these recipes i have made 5 stone every day for he last 40 years of lincs sauage bread two days old pepper white sage salt water hang in fridge for one week this will let them dry and the seasoning to work AND I LIVE IN THE COUNTY FOO
Hi Frank,
Thank you for posting your method for making this sausage. However, you seem to have cut off mid-sentence. I’d be interested to here more about hanging the sausage for a week. It’s unusual to do this nowadays with a fresh un-cured sausage.
There’s certainly a lot of controversy around Lincolnshire sausage (as there is with any recipe) with some of the County’s butchers insisting that the only flavourings should be salt, pepper and sage, and others insisting that other spices can be added. As they say, “variety is the spice of life”. I like both.
l am 69. we used to put down a pig regularly and l had all my original recipes from deceased relatives. The Lincolnshire sausage has only pork, bread, sage, salt and pepper. l used to mix it together in a baby bath. leave out too much fat. render it down to make the hot crust pastry for the pork pies etc etc it all used to take 3 days….. Lincolnshire yellow belly
Living in Eastern Europe and missing home and all the flavours thereof! Made a batch of these today and cooked a sausage patty of leftover meat. Delicious! Can’t wait until we try the real sausages tomorrow! Lived in Lincoln and Lincolnshire for over 30 years before coming out to do charity work in Romania!
Yes, that’s correct. There’s 5% Nutmeg in the seasoning mix. Please note that there’s only 2.5% seasoning mix in the sausage. The nutmeg in the final sausage is 0.17%.
Hope this helps
Phil
Yes, it’s usually because of cooking at too high a temperature. They’re also more prone to do it if not left to bloom or if too much water is added. HTH
I know someone has already asked why the cornflour, but cannot see a response to that question. I’m very curious also to know why cornflour is added. I’m a newbie to sausage making so am trying to obtain as much knowledge as I can. Love this site.
Whilst cornflour, or even plain flour, may be used to make a sausage firmer and less likely to lose fat , (say) for sausage rolls, in this case it’s simply to replace the marjoram that was in the original recipe. Because the spices are mixed together and then added to the meat in a specific ratio, had the marjoram just been omitted the ratio of the other spices would change and the desired flavour would not be achieved. By adding a (more-or-less) flavourless replacement such as cornflour the status quo is maintained. HTH
I grind it through a 10mm and then a 6mm so would go for twice through the 8mm and see what you think.
I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.
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.