Lincolnshire sausage

Lincolnshire sausage is a type of sausage traditionally associated with the county of Lincolnshire in England. Known for its distinctive flavor, Lincolnshire sausage is a popular choice in British cuisine and is often enjoyed as part of a traditional English breakfast.

Ingredients

The primary ingredients of Lincolnshire sausage include coarsely ground pork, sage, and breadcrumbs. The use of sage is a defining characteristic that sets it apart from other types of British sausages. Other herbs and spices may also be added, but sage remains the predominant flavor.

History

The history of Lincolnshire sausage dates back several centuries, with recipes being passed down through generations. The sausage has become a symbol of the region's culinary heritage and is celebrated for its unique taste and quality.

Production

Lincolnshire sausages are typically made using high-quality pork, which is coarsely ground to give the sausage its characteristic texture. The meat is then mixed with breadcrumbs, sage, and other seasonings before being encased in natural pork casings. The sausages are often sold fresh and can be grilled, fried, or baked.

Geographical Indication

In recent years, there have been efforts to protect the authenticity of Lincolnshire sausage through Protected Geographical Indication (PGI) status. This status would ensure that only sausages made in Lincolnshire using traditional methods can be labeled as Lincolnshire sausages.

Culinary Uses

Lincolnshire sausages are versatile and can be used in a variety of dishes. They are commonly served as part of a full English breakfast, but they can also be used in sausage and mash, toad in the hole, and various casseroles and stews.

See also

• Cumberland sausage
• English cuisine
• Sausage
• Full English breakfast
• Toad in the hole
• Sausage and mash