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Lincolnshire sausages are a proud English staple, known for a generous hand with sage and a satisfyingly chunky texture. Pork is minced on the coarse side, herbs are folded in, and links are twisted into neat spirals or long ropes. They suit fry ups, weeknight trays, and gentle simmering with onions.
They are about comfort and clarity of flavour; you taste pork first, then clean herbal lift. There is a rustic honesty that feels tied to farms, markets, and crisp weather. In a bun with mustard, beside buttery mash, or sliced into stew, they rarely feel out of place.
For newcomers, think of them as sage forward cousins to peppery northern styles. They are friendly to slow heat, so the skins colour evenly while the inside stays juicy. That gentle method rewards patience with a tender bite and a savoury hum that lingers pleasantly at the table.
What is a Lincolnshire sausage?
A Lincolnshire sausage is a fresh pork link with a coarse mince and a heady dose of sage. Traditional recipes use shoulder for flavour and moisture, then mix in rusk or fresh breadcrumbs to carry juices. Natural casings are filled, then the meat rests briefly so the herbs perfume the batch.
Unlike fine textured styles that are blended until smooth, this sausage keeps visible pieces of pork. That texture gives a meatier chew and helps the filling stay succulent during cooking. Seasoning tends to stay simple, usually salt and black pepper, with thyme or nutmeg appearing in some family recipes.
They are sold as standard links or as plump rings for slow baking with onions and stock. In the pan they prefer steady heat rather than fierce flames. A quick prickle with a skewer can prevent bursting, and a short rest off the heat keeps juices where they belong.
Ingredients and Taste
Pork shoulder brings gentle fat and flavour. Fresh or dried sage leads the herb notes, joined by a little thyme at times. Rusk or fresh breadcrumbs absorb juices and stop the filling from tightening. Many makers add a splash of water or milk, which helps the mixture bind and stay tender.
Salt is essential, black pepper sets a calm heat, and a whisper of nutmeg or mace rounds the edges. Some swear by a hint of parsley or white pepper. Onion powder or very fine fresh onion appears in certain kitchens, though purists keep the mix clear to let sage speak first.
Cooked with patience, the taste reads as clean pork lifted by green, slightly peppery herb. The bite is juicy rather than pasty, thanks to the coarse mince. Serve with mash and onion gravy, tuck into a soft roll with brown sauce, or slice into a broth with seasonal greens.
A Taste of History
The sausage takes its name from Lincolnshire, that big, open county of fenland, wolds, and market towns. Farms there produced excellent pork and lines of kitchen herbs. Sage thrived in cool gardens, which likely explains the generous measure in the mix. Over time the style became a local badge of pride.
Printed recipes began to appear in the nineteenth century, though the style likely lived in butchers shops long before. Each town had a slightly different hand with seasoning and grind. Travellers carried the flavour home, and seaside holidays around Skegness helped spread a cheerful appetite for herby links.
In recent years there were attempts to secure formal regional protection, which sparked lively debate about what counts as authentic. Whatever the paperwork, the craft remains anchored in local butchers and careful home cooks. Buy from a trusted counter, cook without rush, and you taste a small piece of county history.
How to Make Lincolnshire Sausages
Lincolnshire sausages are a true emblem of English farmhouse cooking. Coarsely minced pork is mixed with fresh sage and a touch of seasoning to create a rustic sausage with a fragrant, herby aroma. Making them from scratch is deeply rewarding, allowing full control over flavour and texture. See the recipe card at the bottom for printable directions
Ingredients
- 750 g coarsely minced pork shoulder (with a little fat)
- 100 g fresh breadcrumbs (white, day-old)
- 1 small onion, finely grated
- 2 tbsp finely chopped fresh sage
- 1 tsp dried sage (optional, for extra depth)
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ¼ tsp ground mace or nutmeg
- 75 ml cold water
- Natural pork casings, rinsed and soaked in warm water
Cooking Instructions
Step 1: Prepare the casing and workspace
Rinse the natural casings thoroughly inside and out, then soak them in warm water while you prepare the filling. This softens the casings, making them easier to work with later.
Step 2: Mix the sausage base
In a large mixing bowl, combine the minced pork, breadcrumbs, grated onion, chopped sage, salt, pepper, and mace. Mix gently at first to distribute the ingredients evenly.
Step 3: Add moisture
Gradually pour in the cold water while kneading the mixture with your hands. Work it until it becomes sticky and cohesive. This ensures the fat binds properly to the meat, giving the sausages their signature succulence.
Step 4: Test the seasoning
Before filling the casings, take a small piece of the mixture and fry it in a pan. Taste it and adjust the seasoning if needed, balancing salt and herbs to your preference.
Step 5: Fill the casings
Attach the soaked casing to your sausage stuffer or piping attachment. Feed the meat mixture through carefully, keeping a steady rhythm. Avoid overfilling, as the casings may burst. Twist the sausages into even links about 12 cm long.
Step 6: Rest and firm
Lay the sausages on a tray, cover loosely, and refrigerate for at least one hour. This resting period helps the flavours develop and the mixture firm up for cooking.
Step 7: Cook the sausages
Preheat your oven to 190°C (170°C fan). Place the sausages in a roasting tray with a drizzle of oil and bake for 25–30 minutes, turning halfway, until evenly browned and cooked through.
Step 8: For a pan-fried finish
Alternatively, cook the sausages in a heavy frying pan over medium heat for about 15–20 minutes, turning often. Slow, even cooking ensures a crisp skin and juicy interior.
Step 9: Rest before serving
Allow the sausages to rest for a few minutes before serving. This helps retain their juices and makes slicing cleaner if served as part of a breakfast plate or main dish.
Step 10: Serve and enjoy
Serve the Lincolnshire sausages with creamy mashed potatoes, caramelised onions, or a dollop of English mustard. They also shine alongside a full English breakfast.
Variations and Substitutions
- Sage substitute: If fresh sage is unavailable, use a mix of parsley and thyme for a milder herbal balance.
- Breadcrumbs: Panko or finely crushed crackers can replace fresh breadcrumbs.
- Casing alternative: Use collagen casings if natural ones are hard to find.
- Spice twist: Add a pinch of white pepper or mustard powder for a gentle warmth.
Cooking Tips for Perfect Lincolnshire Sausages
- Keep the pork mixture cold throughout to prevent fat separation.
- Do not overfill the casings; air pockets can cause uneven cooking.
- Always rest the sausages before cooking for firmer texture and improved flavour.
- Use coarsely minced pork shoulder for authentic texture and a balance of lean and fat.
- Cook slowly for golden skins and juicy interiors.
Lincolnshire Sausages (Herby Pork Sausage)
Ingredients
- 750 g coarsely minced pork shoulder with a little fat
- 100 g fresh breadcrumbs white, day-old
- 1 small onion finely grated
- 2 tbsp finely chopped fresh sage
- 1 tsp dried sage optional, for extra depth
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ¼ tsp ground mace or nutmeg
- 75 ml cold water
- Natural pork casings rinsed and soaked in warm water
Instructions
- Rinse the natural casings thoroughly inside and out, then soak them in warm water while you prepare the filling. This softens the casings, making them easier to work with later.
- In a large mixing bowl, combine the minced pork, breadcrumbs, grated onion, chopped sage, salt, pepper, and mace. Mix gently at first to distribute the ingredients evenly.
- Gradually pour in the cold water while kneading the mixture with your hands. Work it until it becomes sticky and cohesive. This ensures the fat binds properly to the meat, giving the sausages their signature succulence.
- Before filling the casings, take a small piece of the mixture and fry it in a pan. Taste it and adjust the seasoning if needed, balancing salt and herbs to your preference.
- Attach the soaked casing to your sausage stuffer or piping attachment. Feed the meat mixture through carefully, keeping a steady rhythm. Avoid overfilling, as the casings may burst. Twist the sausages into even links about 12 cm long.
- Lay the sausages on a tray, cover loosely, and refrigerate for at least one hour. This resting period helps the flavours develop and the mixture firm up for cooking.
- Preheat your oven to 190°C (170°C fan). Place the sausages in a roasting tray with a drizzle of oil and bake for 25–30 minutes, turning halfway, until evenly browned and cooked through.
- Alternatively, cook the sausages in a heavy frying pan over medium heat for about 15–20 minutes, turning often. Slow, even cooking ensures a crisp skin and juicy interior.
- Allow the sausages to rest for a few minutes before serving. This helps retain their juices and makes slicing cleaner if served as part of a breakfast plate or main dish.
- Serve the Lincolnshire sausages with creamy mashed potatoes, caramelised onions, or a dollop of English mustard. They also shine alongside a full English breakfast.
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