Lincolnshire Sausage (East Coastal Region)
Posted: Wed Apr 04, 2007 5:18 amBack in the 1950's I worked for a butcher in Skegness called Jack Raynor. His sausages were very well known as far away as Nottingham and Leicester.
I was the sausage stuffer and linker, but I never knew the whole of his recipe. I know that as well as pork or beef, Jack used to put lamb breasts into the mix. Other ingredients were rusk, sage, thyme, salt, pepper and a couple of eggs to bind the mixture.
If anyone has any idea of the quantities or other ingredients, I would love to be able to reproduce Jack's sausages here in Perth, Australia. Australian sausages are just not in the same league.
Also, Although Jack's sausages were very good, there was an even better variety which was made in a shop in Lumley Road, Skegness called Panton's. I don't know if its still there as I have not been back for 30 years.
Their sausage had more of a peppery flavour and perhaps a greater proportion of rusk. Dream food.
If anyone has any idea if the recipe, I would be eternally grateful.
Regards
Pete
I was the sausage stuffer and linker, but I never knew the whole of his recipe. I know that as well as pork or beef, Jack used to put lamb breasts into the mix. Other ingredients were rusk, sage, thyme, salt, pepper and a couple of eggs to bind the mixture.
If anyone has any idea of the quantities or other ingredients, I would love to be able to reproduce Jack's sausages here in Perth, Australia. Australian sausages are just not in the same league.
Also, Although Jack's sausages were very good, there was an even better variety which was made in a shop in Lumley Road, Skegness called Panton's. I don't know if its still there as I have not been back for 30 years.
Their sausage had more of a peppery flavour and perhaps a greater proportion of rusk. Dream food.
If anyone has any idea if the recipe, I would be eternally grateful.
Regards
Pete