Lincolnshire Sausage - Traditional

The Lincolnshire sausage has its origin in Lincolnshire region in Great Britain. Every year the city of Lincoln (in Lincolnshire) holds a competition to see who can make the best Lincolnshire sausage. The dominant spice is sage and the meat is coarsely ground producing a chunky texture.

Pork, semi-fat (shoulder, pork belly)700 g1.54 lb
Dry wheat roll or bread150 g0.33 lb
Water150 g0.66 lb
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
White pepper4.0 g2 tsp
Fresh sage, chopped10 g4 tsp
  1. Soak dried rolls in water.
  2. Grind meat with 3/8” (10 mm) plate.
  3. Mix ground meat with all ingredients.
  4. Stuff into hog casings.
  5. Keep in refrigerator for 2 days before serving.
  6. Fry, bake or grill before serving.

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