Lincolnshire sausages are a firm Sunday breakfast favourite in our house!
Naturally, therefore, after the Sardinian Sausages, our next foray into sausage-making had to be Lincolnshire Sausages…
After a bit of playing around to get the quantities right on the herbs and seasoning, hubby and I are delighted that we’ve cracked it and made bangers to be proud of!
The quantities indicated here will make approximately 25-30 sausages, depending on how long & thick you make yours. Ours were very chunky indeed! You can use collagen casings but we’ve opted for natural ones. The large ones you use for making Lincolnshire Sausages are quite easy to use even if you buy them as hank, as we did on this occasion, but in future we will buy them spooled as they should be even easier to handle. I found a site that sells them HERE. A huge ‘thank you’, on this occasion though, to Ben Marshall Butchers at Doncaster Market, for supplying us with the casings and for the outstanding quality of the meat they sold us
- 1.7kg pork (mixture of shoulder & belly) – ask your butcher to remove the rind, leaving as much fat as possible on and then cut into chunks you can put through your mincer/grinder
- 360g breadcrumbs (use fresh soft bread – not with hard crusts – and put through a food processor to make crumbs)
- 3tsp fine sea salt
- 1.5tsp freshly-ground black pepper
- 1tsp ground coriander
- 16 large fresh sage leaves (either finely-chop by hand or, ideally, put through the grinder/mincer with the meat)
- 2tsp freshly-grated nutmeg (use a very fine grater)
- 2tsp cornflour
- 400ml cold water
- Natural Hog Casings (casings for thick sausages)
Add the salt, pepper, coriander, sage leaves and nutmeg to the meat and mix together (you can leave to marinate/infuse for a couple of hours if you like).
Put through a meat grinder/mincer on a wide/chunky setting.
Make the breadcrumbs in a food processor, then add to the meat, herb & seasoning mixture and add the water and cornflour. Mix well by hand to ensure the flavours and all ingredients are evenly spread. The breadcrumbs and meat will absorb the water and you’ll end up with a pasty/sticky mixture.
Thread the natural casings over your sausage maker nozzle and feed the mixture through. Do this slowly and let the sausages get as thick as you’d like them to. Work on a long continuous length for each 10-12 sausages, twisting to separate each time you’ve reached the desired length for one sausage.
You can then either refrigerate/freeze them linked as they are, or separate by cutting through at the twisting points with scissors and freezing them individually.
These Lincolnshire sausages are very cost-effective (ours worked out at about £0.50 per sausage to make) and you know exactly what’s in them! Food doesn’t get much better