Lincolnshire Sausage Recipe

A Lincolnshire sausage It is made with pork and originates in the English county of Lincolnshire. A widely available variety in most UK butchers and supermarkets, the sausage is commonly dominated by sage, rather than the spicier flavor balance found in other English regional sausages such as Cumberland sausage.

Other herbs such as parsley and thyme are often used, although they are no longer considered authentic Lincolnshire sausages. To the Lincolnshire sausages They are also characterized by their rustic texture, the result of the pork being ground into large pieces. Sausages in Brazil are also generally ground this way. Bread is another ingredient that makes up this sausage. In Brazil it is very uncommon to use bread in sausages, but in England it is quite common, as in this other English sausage recipe beer bungers.

Lincolnshire sausage ingredients

• 850g pork shoulder or shank;
• 150g breadcrumbs or bread crumbs;
• 250ml ice water;
• 20g salt;
• 3g ground black pepper;
• fresh or dried sage to taste.

Preparation of Lincolnshire sausage

Cut the meat into large cubes, measuring 2 to 3 cm;
Dissolve and mix the condiments in the water;
Mix the meat with the water;
Leave in the refrigerator for 12 to 24 hours;
Grind the meat into an 8-10mm disc, or chop finely with a knife;
Cut the bread into small cubes;
Mix the bread and ground meat well;
Embed in 26 to 32 gauge natural pork casing;
Finish the sausages on the barbecue, frying pan or oven. Low heat so it doesn't burst.