Improved LO FAT Lincolnshire type sausage

[Parson Snows]

This recipe was kindly given to me by UK Butcher Phil Groth and is reproduced here with his kind permission.

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Lincolnshire Sausage

15lb of belly or shoulder pork approx 25% fat
3lb of water
7oz of seasoning (see below)
1lb 12oz of rusk
3oz of dried sage

o Mince the pork through the large holed plate.
o Mix all the ingredients together.
o Mince this mixture through the small hold plate.
o Fill into clean hog intestines
o Fry sausages and enjoy

Seasoning Mix
1 lb salt
2oz ground white pepper
2oz ground black pepper
2oz ground nutmeg
1oz ground mace
1oz ground ginger
1/2 oz ground allspice (pimento)
Mix all the ingredients together well and keep in a sealed jar.

This is a basic pork sausage spice mix that can be used in many recipes.

Phil
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I hope that you find this of some use



As to my Lincolnshire Recipe

Oddley wrote

I have yet to try the garlic sausage and you have not posted or sent to me the Lincolnshire recipe ( I feel very hurt... )

I replied

If Franco has no use for it then I�ll be more than happy to post it on the forum. The decision lies with Franco as he PM�d me for it specifically, I believe to consider including as one of his sausage seasonings/mixes. I apologise for this, but I do appreciate that Franco�s also trying to run a business as well as provide a FREE and hopefully �excellent/accurate� sausage making forum.

Kind regards

Parson Snows

[Oddley]

Cheers Parson another recipe to add to my list.

[Parson Snows]

Though this isn't my Lincolnshire recipe I have tried it and it works well. Typically I have done this for 3 kilos using the seasoning as follows

Seasoning/Spices (approximately 2.6 %)
42 g Salt
5 g Ground White Pepper
5 g Ground Black Pepper
5 g Ground Nutmeg
2.5 g Ground Mace
2.5 g Ground Ginger
1.25 g Ground Allspice
15 g Dried Rubbed Sage Leaves

kind regards

Parson Snows

[aris]

Do you grind your own spices, or use pre-ground? I suspect that freshly ground spices would be stronger - and make a fair difference to the flavour.

[Parson Snows]

Aris asked

Do you grind your own spices, or use pre-ground?

As Darkman stated

Lincolnshire style sausage Spice
A scant 1 teaspon of white pepperCORNS, which you then finely mill
1/2 teaspoon each of black and green peppercorns, half coarse milled, the rest cracked 1/8 to 1/4 teaspoon each of ground dried ginger and cayenne (you can adjust to taste, just sufficient to enhance the peppery nature).

I'll assume that the question was directed to myself and Phil's Lincolnshire Sausage recipe.
As I am based in Thailand I do not use any preground spices if I can possibly avoid it (spoiled for choice). Also due to the heat and humidity I do not keep any spices for longer than three (3) months. Personally I have on hand a two to three day supply of most of the common spices already ground. From these I weigh out all of the herbs/spices that I need and add them altogether to the spice mill, this then amalgamates the mixture. For these Lincolnshire sausages I would recommend adding a few dried parsley leaves along with some dried sage leaves and one or two cracked black pepper corns prior to passing the mix through the sausage stuffer into the skins.

I hope that this information is of some use to you

kind regards

Parson Snows

[_Darkstream_]

Thanks for the info guys. I looked at my �package� recipe and found that it DID have
sage in it!

But The Cumberland also has sage and pepper (and other things), so perhaps they are
just variations of the same thing.

I found another �package� Lincolnshire sausage today that included sage, thyme,
pepper, nutmeg and mace. So perhaps I am getting confused again.

I will say this however. My �pepper� spice mix with a hint of ginger and cayenne, no
sweet spices or herbs, DEFINETLY reminds me of a kind of pepper English sausage I
used to eat frequently.

Am I thinking of some other identifiable sausage that you can recognize Parson?

As a long time curry maker I allways grind my (dried) spices fresh. I did once use
fresh ginger for ginger flavouring in a Cumberland, but it did not give the right
flavour overall. I think this is because English butchers allways used dried ginger
(fresh ginger has only been commonly available in this country quite recently,
historically speaking).

I think I will give Len Poli�s luganaga a go tonight.

Looking forward to more definitive/typological recipes when you have time Parson.

Regards,

[Parson Snows]

Darkstream

You will find that most Lincolnshire sausages are quite "peppery". If you want to get an idea from a "packaged" sausage then I would certainly recommend Geo. Adams Lincolnshire Pork Sausages. For seasonings, all these have in them are salt, pepper and sage. You can pick these up at ASDA, M&S, Safeway and Sainsbury. If you do pick up a package I would appreciate the breakdown of the ingredients etc. from the package. They're still one of my favourite "standards".

you wrote

Looking forward to more definitive/typological recipes when you have time Parson

As the "Book of Sausages" covers the Suffolk sausage in great depth.
"Suffolk Sausage (England) A fairly coarsely chopped pork sausage, with a pronounced flavour of herbs."
I'll post a couple of recipes for this variation next

kind regards

Parson Snows