Lincolnshire Sausages

[wheels]

Mark62

Which side of Nottingham are you? I'm sure we can find you a local pork supplier if you're towards the south.

Phil

[adventureswiththepig]

Mark62

Which side of Nottingham are you? I'm sure we can find you a local pork supplier if you're towards the south.

Phil

As I say, Gonalston Farm Shop are pretty good for Meat:
http://gonalstonfarmshop.co.uk/SEFS/ID. ... ewItem.asp

I was in there on Sunday and got some lovely belly that is currently on its way to being panchetta....

[wheels]

Yes, they're a great Farm-shop. I was thinking more of if he wanted to buy in quantity.

Phil

[Mark62]

I have been to the Gonalston farm shop, and I'm not too convinced that it's not really an overpriced supermarket: Spanish veg etc: not really what I consider a proper farm shop.... Did have some gorgeous (locally baked) bread from there though.....


Wheels, thanks for offer of help: I'm in Beeston, SW Nottingham, and looking for different breeds/proper free range. Most butchers I've spoken to all over Nottingham look bit blank when it goes past the Large White/Landrace..... Don't make large amounts, max 10kg to date.

[adventureswiththepig]

I'll ask my brother. He's living in North notts and always seems to get lovely pork...

[Mark62]

I'll ask my brother. He's living in North notts and always seems to get lovely pork...

Cheers, AWtP: I don't mind a bit of a travel if it's for the good stuff.

[wheels]

A while back, I had contact with a producer at Wymeswold:

Kingston Brook Farm
235 Narrow Lane
Wymeswold
01509 881098

It may be worth a phone call, but it's a while ago so they may have moved on, or stopped producing pork. Worth a phone call though.

There's also Harker's Farm Shop:

http://www.harkersfarmshop.co.uk/pork.htm

As you have found out, farm shops can be rather expensive. You generally stand a better chance of 'a deal' if you buy larger amounts such as ½ a pig.

Further out, near Melton, there are other suppliers.

Alternatively, I've heard good reports of these mail-order people and their prices are sensible:

http://www.welshpigs.com/

HTH

Phil

[Mark62]

Thanks Phil, I'll check them out

Mark

[PorkinPossum]

Just made some Panchetta using some belly from Gonalston Farm Shop. they're very good for meat.

Hmmm. Bl**dy shame. Gonalston don't appear to mail order
Too many miles from The Yorkshire Dales.

I'm still a novice sausage maker and get my produce from a sort-of local butcher but it certainly isn't any rare breed pork.

I haven't seen this link http://www.localfoodheroes.co.uk/?e=131 on the board but then I haven't looked everywhere. It's an excellent Lincolnshire Sausage Calculator. My initial results from it were received with requests for more

Since I'm a native of Lincolnshire, Alford not seven miles from where I was dragged up, my penny's worth is that the Lincolnshire Sausage is what you make it provided that the main ingredients come from a local source.

[DanMcG]

I haven't seen this link http://www.localfoodheroes.co.uk/?e=131 on the board but then I haven't looked everywhere. It's an excellent Lincolnshire Sausage Calculator. My initial results from it were received with requests for more

Hmmm I think I've seen that link somewhere. But no matter where it's one of the best places to learn making sausage if I say so myself. and I can't vouch for original since I'm across the pond, but I can say it's a dang good sausage.

[poundofslingers]

Hi everyone, new member here.
I have been a butcher all my working life (1968-2010) in Grantham and the only ingredients to give a true Lincolnshire sausage its flavour is sage, salt, pepper, good quality pork, bread or rusk and water. Nothing more nothing less.
This recipe may be local to the south of the county only, no telling what they do up north. Add other things by all means please but don't call it Lincolnshire.
Sausage needs keeping before eating or freezing at least 1 day preferably 2 and if you knock up haslet wrapped in kell fat (caul) instead of filling the meat into skins keep it for 3 or 4 days before baking.
For best flavour fry gently in their own fat or bbq/grill, oven baked sausage tastes completely different.
Thats enough of my sinnygroaning for one day ta ta.

[wheels]

Welcome, and thanks for the information. I'll certainly 'rebrand' this recipe on my blog!

Phil

[Mark62]

Hi everyone, new member here.
I have been a butcher all my working life (1968-2010) in Grantham and the only ingredients to give a true Lincolnshire sausage its flavour is sage, salt, pepper, good quality pork, bread or rusk and water. Nothing more nothing less.
This recipe may be local to the south of the county only, no telling what they do up north. Add other things by all means please but don't call it Lincolnshire.

That's what I said, diddle-I?

[wheels]

You sure did... ...and I said:

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!

Whilst you are obviously correct about what the ingredients should be, it would appear that even some of Lincolnshire's 'flag-ship' butchers get it wrong:

From http://www.porkpie.co.uk/shoppe-product.asp?ID=3

Lincolnshire Sausage - A classic favourite. Lean pork combined with herbs and seasonings. Pork 84%. Mixed Herbs 0.9%. 6 links. (bold emphasis - wheels)

From http://www.johnpettitbutchers.co.uk/pro ... usages/13/

Lincolnshire Pork Sausages

The secret recipe for John Pettit's world famous Lincolnshire pork sausage originates from 1810 some 82 years before the first John Pettit opened our Bethlehem Street premises in 1892.Their wonderful flavour is created by the careful blending of the finest Lincolnshire pork with a unique blend of English herbs and spices . They have many awards over the years, although their highest accolade to date was the winning of a 2007 Three Star Great Taste Award. (8 units per 1lb) (bold emphasis - wheels)

It also makes a mockery of all the 'secret recipe' claim!

It raises some interesting questions/quandaries about the natural development of products.

Phil

[Gill]

All of which brings us back to the point that there's no such thing as a Lincolnshire sausage because there are so many butchers in Lincolnshire who make their sausages slightly differently from other Lincolnshire butchers. There may be such a thing as a Lincolnshire style of sausage but there's nothing that can be definitively identified as being a pure Lincolnshire sausage.

The whole PGI application is as ludicrous as having Ford making an application to reserve the name of 'motor car' for their particular vehicles only.