www.sausagemaking.org

I made Lincolnshire Sausages and wrote about it here:

http://adventureswiththepig.wordpress.c ... -sausages/

As per usual, all feedback welcomed.

That looks interesting, but why the cornflour?

You may be interested in the Lincolnshire PGI application:

http://archive.defra.gov.uk/foodfarm/fo ... cation.pdf

I was very surprised to see that the only ingredients that they propose allowing will be:

The production, processing and preparation of Lincolnshire sausages takes place in the defined geographical area using only the following ingredients: pork, sage, bread or breadcrumbs, rusk, salt, pepper, water or ice and if used, sulphite.

Before I made my own, as I'm in an adjoining county, I ate Lincolnshire sausage, from Lincolnshire, regularly. If they had no other spices than pepper I'll show my backside in Woollies window!

Phil

THe cornflour was just a textural thing. It seemed to bind the meat together more pleasingly than without it. It was also good for absorbing water.


(maybe thats all in my head though)


Where abouts in Leics are you?

Thanks

I'm south of Leicester off the A47 between Leicester and Earl Shilton.

Phil

wheels wrote:Thanks

I'm south of Leicester off the A47 between Leicester and Earl Shilton.

Phil

Ah ok. Hinckley sort of way then?

Yes, quite near - Thurlaston

http://www.thurlastononline.co.uk

Phil

I grew up at the foot of the Lincolnshire Wolds and for years I've been trying to find a recipe for sausages which taste like those our local butcher made when I was a child (sadly, he did not pass on his recipe before he died). A few weeks ago I made a batch of sausages which came remarkably close in flavour to his and I'm convinced the secret ingredient is allspice. How sad that the government is going to define Lincolnshire sausages according to a recipe which is inadequate.

wheels wrote: I ate Lincolnshire sausage, from Lincolnshire, regularly. If they had no other spices than pepper I'll show my backside in Woollies window!

Please remember that we need a photo as proof (posted here) other wise it did not happen

BriCan, you might want to reconsider what you're asking for.

I think we are perfectly safe on that due to Woollies closing (??) up shop some time ago besides Wheels only bets on sure things

Your screen is safe

Ha, ha, I'm not as green as I am cabbage looking!

Gill wrote:How sad that the government is going to define Lincolnshire sausages according to a recipe which is inadequate.

I'm afraid that we can't blame the government for this one; it looks like it's the Lincolnshire Sausage Association that's to blame.

Phil

Lincolnshire Sausages don't have an appelation controlee do they?

Not yet, but they've applied for the EU wide equivalent, a PGI, the application is here.

wheels wrote:Ha, ha, I'm not as green as I am cabbage looking!

Gill wrote:How sad that the government is going to define Lincolnshire sausages according to a recipe which is inadequate.

I'm afraid that we can't blame the government for this one; it looks like it's the Lincolnshire Sausage Association that's to blame.

Phil

We're at a poor pass when the Lincolnshire Sausage Association doesn't know how to make a decent Lincolnshire sausage. This sort of thing really annoys me! It will inhibit good independent butchers from ploughing their own furrow and improving their product.

Hopefully, it's an oversight and the final submission to the EU will be amended.

Phil