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.