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Lancashire Sausage
Posted:
Thu Jun 16, 2005 11:11 amby Josh
Hi. Been browsing this forum for ages but only just registered.
I bought some Lancashire Sausages but can't seem to find a specific recipe anywhere.
Is this a common sausage type or just a name the butcher gave them?
Thank you.
Posted:
Thu Jun 16, 2005 11:49 amby Oddley
Hi Josh welcome to the forum.
Most butchers have their own secret recipes for sausages. So there are as many different recipes as there are butchers.
Posted:
Thu Jun 16, 2005 12:36 pmby aris
I suspect you'd be lucky to find a butcher that mixes his own spices. I bet most buy pre-mixed sausage spices.
Posted:
Thu Jun 16, 2005 1:42 pmby Josh
Hi
This was from Borough Market in London. There's a stall that sells sausages, bacon and pig and boar meat. The sausages were called Lancashire Sausages with Black Pudding and were a thick meaty sausage (probably 6 inches long and an inch and a half thick) with centimetre cubes of black pudding in with the pork. I shall have to pop down there again and buy some more then concentrate on what's in them a bit more. Last time they were wolfed down whilst contending with a monster hangover.
Posted:
Thu Jun 16, 2005 1:46 pmby aris
Sounds quite good. If you get them again, please take some photos of the sausage (whole and cross-section).
Posted:
Thu Jun 16, 2005 2:00 pmby Paul Kribs
Josh
Why not just tell him how much you enjoyed them, that's why you're back for more.. and ask him whats in them. You never know, it might work.. especially if you omit the bit about you being a sausage maker.
Regards, Paul Kribs
Posted:
Thu Jun 16, 2005 2:30 pmby aris
It sure does sound yummy. I think the idea of dicing up some black pudding and mixing it in with sausage is fantastic - i'll be trying this myself for sure.
I wonder what kind of casings he used. an inch and a half is quite thick. Perhaps extra large 40mm hog casings?
Posted:
Thu Jun 16, 2005 2:55 pmby sausagemaker
Hi Josh
Firstly welcome to the forum.
Re the Lancashire sausage The one you have seen is a name given to it by the butcher (real name pork & Black pudding sausage) this is a speciality sausage, there are two ways to make it one is to buy a complete mix but then the black pudding is all mixed in as it were or to make both a black pudding the cook & dice and add this to a good pork sausage mix before stuffing.
As for Lancashire sausage "The book of sausage" ISBN 0575040041 by Hippisley Coxe's" state the usual spices / herbs are :- salt, pepper, sage & thyme or omit the herbs and add ginger & mace
Hope this is of help
Regards
Sausagemaker
Posted:
Thu Jun 16, 2005 3:23 pmby Oddley
Ooh Aris you are a cynic... 
If it is the guy I'm thinking of, he's in partnership with Jimmy, of jimmy's farm fame. There is no way he uses sausage mixes.
If you want to make them, I think you could do worse than follow sausagemakers suggestions.
Posted:
Thu Jun 16, 2005 3:25 pmby aris
Your typical high-street butcher could not be arsed. Specialist butcher will make the effort - but they are far and few between.
Posted:
Mon Jun 27, 2005 10:46 amby Josh
Cheers for all the replies.
I've not been down that way but next time I'm there I'll see whether he's willing to give some details.
Posted:
Mon Jun 27, 2005 11:12 amby Paul Kribs
Josh
I intend to make a version of this sausage now that Sausagemaker has explained what they are, and will use Franco's traditional mix and some chopped up black puddings that split during cooking. Remarkably the puddings retained their flavour despite the splits. I may add some chopped fresh sage as well.
Regards, Paul Kribs
Posted:
Mon Jun 27, 2005 12:03 pmby Spuddy
Sounds good, although conversely (if that's the right word) the Italians have a blood sausage that contains cubes of cured pork inside.
They might be good side by side on the same plate.