Lincolnshire Sausage - Traditional

The Lincolnshire sausage has its origin in Lincolnshire region in Great Britain. Every year the city of Lincoln (in Lincolnshire) holds a competition to see who can make the best Lincolnshire sausage. The dominant spice is sage and the meat is coarsely ground producing a chunky texture.

Calories: 260

Servings: 10

Prep time: 30 minutes

Cook time: 30 minutes

Nutritional information

Materials	Metric	US
Pork, semi-fat (shoulder, pork belly)	700 g	1.54 lb
Dry wheat roll or bread	150 g	0.33 lb
Water	150 g	0.66 lb

Ingredients per 1000g (1 kg) of materials

Salt	16 g	2.5 tsp
White pepper	4.0 g	2 tsp
Fresh sage, chopped	10 g	4 tsp

Instructions

Soak dried rolls in water.
Grind meat with 3/8” (10 mm) plate.
Mix ground meat with all ingredients.
Stuff into 32 mm hog casings.
Keep in refrigerator for 2 days before serving.
Fry, bake or grill before serving.

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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