Everything about Lincolnshire Sausage totally explained
Lincolnshire sausages are a distinctive variety of
pork sausage developed in and associated with the
English county of
Lincolnshire. A widely available variety at most UK
butchers and supermarkets, the sausage is commonly dominated by herb seasonings, rather than the more peppery flavour balance found in other regional English sausages such as the
Cumberland sausage. Lincolnshire sausages are also characterised by their open, chunky texture, the result of the constituent pork being coarsely ground rather than minced.
Traditionally the dominant flavour has always been that of the herb
sage. In 2004 a group of 13 Lincolnshire butchers, led by the large sausage producing firm of George Adams & Sons, began moves to protect the name of the Lincolnshire sausage, applying for
Protected Geographical Indication (PGI) status under
European Union law. Under these proposals, to qualify as a
Lincolnshire sausage not only would a sausage have to be manufactured in the county, but it would also have to conform to a standard ingredient list:
- British pork, coarse cut, minimum meat content 70%
- Maximum fat content 25%
- Breadcrumbs/bread rusk
- Sage, salt and pepper
- Natural pork casings
While unlike the Cumberland sausage, there's no standard width or length for a Lincolnshire sausage, commonly the variety is associated with a broader style, but Lincolnshire
chipolata sausages are also widely available. In support of the PGI application the
Lincolnshire Sausage Association was formed in early 2006.
Every year a competition is held in
Lincoln to find the best Linconshire sausage produced in the county.
Further Information
Get more info on 'Lincolnshire Sausage'.
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