Lincolnshire sausage
Encyclopedia
Lincolnshire sausages are a distinctive variety of pork
sausage
developed in and associated with the English
county of Lincolnshire
.
A widely available variety at most UK butcher
s and supermarkets, the sausage is commonly dominated by the herb sage, rather than the more peppery flavour balance found in other regional English sausages such as the Cumberland sausage
. Other herbs such as parsley
and thyme
are often used, although these are not authentically considered Lincolnshire sausages. Lincolnshire sausages are also characterised by their open, chunky texture, the result of the constituent pork being coarsely ground rather than minced.
, but some recipes include other herbs, such as parsley or thyme, and flavourings such as onion. Efforts to standardise and control the manufacture of Lincolnshire sausages have resulted in a proposed ingredients list to which future manufacturers of Lincolnshire sausages may have to adhere:
Unlike the Cumberland sausage, there is no standard width or length for a Lincolnshire sausage. Commonly the variety is associated with a broader style, but Lincolnshire chipolata
sausages are also widely available.
Some manufacturers produce meat-free sausages that use sage as the dominant flavouring and these are commonly sold as vegetarian Lincolnshire sausages.
(PGI) status under European Union
law. In support of the PGI application the Lincolnshire Sausage Association was formed in early 2006. Under these proposals, to qualify as a Lincolnshire sausage not only would a sausage have to be manufactured in the county, but it would also have to conform to the standard ingredient list, above.
In 2010 a group of Lincolnshire butchers introduced a voluntary 5p tax in support of the PGI application, and to fund the fight against Lincolnshire sausages being manufactured elsewhere or making too much use of seasonings other than sage.
Pork
Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
sausage
Sausage
A sausage is a food usually made from ground meat , mixed with salt, herbs, and other spices, although vegetarian sausages are available. The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Typically, a sausage is formed in a casing traditionally made...
developed in and associated with the English
England
England is a country that is part of the United Kingdom. It shares land borders with Scotland to the north and Wales to the west; the Irish Sea is to the north west, the Celtic Sea to the south west, with the North Sea to the east and the English Channel to the south separating it from continental...
county of Lincolnshire
Lincolnshire
Lincolnshire is a county in the east of England. It borders Norfolk to the south east, Cambridgeshire to the south, Rutland to the south west, Leicestershire and Nottinghamshire to the west, South Yorkshire to the north west, and the East Riding of Yorkshire to the north. It also borders...
.
A widely available variety at most UK butcher
Butcher
A butcher is a person who may slaughter animals, dress their flesh, sell their meat or any combination of these three tasks. They may prepare standard cuts of meat, poultry, fish and shellfish for sale in retail or wholesale food establishments...
s and supermarkets, the sausage is commonly dominated by the herb sage, rather than the more peppery flavour balance found in other regional English sausages such as the Cumberland sausage
Cumberland sausage
Cumberland sausage is a form of sausage that originated in the ancient county of Cumberland, England, now part of Cumbria. They are traditionally very long , and sold rolled in a flat, circular coil but within western Cumbria they are more often served in long curved lengths...
. Other herbs such as parsley
Parsley
Parsley is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region , naturalized elsewhere in Europe, and widely cultivated as an herb, a spice and a vegetable.- Description :Garden parsley is a bright green hairless biennial herbaceous plant in temperate...
and thyme
Thyme
Thyme is a culinary and medicinal herb of the genus Thymus.-History:Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage...
are often used, although these are not authentically considered Lincolnshire sausages. Lincolnshire sausages are also characterised by their open, chunky texture, the result of the constituent pork being coarsely ground rather than minced.
Ingredients and manufacture
Lincolnshire sausages are made with coarsely chopped or ground pork mixed with binders, seasonings and preservative. Traditionally the dominant seasoning flavour has always been that of the herb sageCommon sage
Salvia officinalis is a small, perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the family Lamiaceae and is native to the Mediterranean region, though it has naturalized in many places throughout the world...
, but some recipes include other herbs, such as parsley or thyme, and flavourings such as onion. Efforts to standardise and control the manufacture of Lincolnshire sausages have resulted in a proposed ingredients list to which future manufacturers of Lincolnshire sausages may have to adhere:
Ingredients
- British pork, coarse cut, minimum meat content 70%.
- Maximum fat content 25%.
- Breadcrumbs/bread ruskRuskA rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a baby teething food. In the United Kingdom, the name also refers to a wheat-based food additive.- Germany :The zwieback A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a baby teething food....
. - Sage, salt and pepper.
- Natural pork casingsCasing (sausage)Casing, sausage casing, or sausage skin is the material that encloses the filling of a sausage. Casings are divided into two categories, natural and artificial...
(or sheep casings, for chipolata-style sausages). - Sulphite preservative (to 450 ppm maximum).
Variations
Chipolata
A chipolata is a type of fresh sausage, believed to have been created in France and similar to an Italian sausage but usually prepared as a very thin, breakfast sausage-style link, often grilled rather than pan-fried or poached...
sausages are also widely available.
Some manufacturers produce meat-free sausages that use sage as the dominant flavouring and these are commonly sold as vegetarian Lincolnshire sausages.
European Protected Status
In 2004 a group of 13 Lincolnshire butchers, led by the large sausage producing firm of George Adams & Sons, began moves to protect the name of the Lincolnshire sausage, applying for Protected Geographical IndicationProtected Geographical Status
Protected Geographical Status is a legal framework defined in European Union law to protect the names of regional foods. Protected Designation of Origin , Protected Geographical Indication and Traditional Speciality Guaranteed are distinct regimes of geographical indications within the framework...
(PGI) status under European Union
European Union
The European Union is an economic and political union of 27 independent member states which are located primarily in Europe. The EU traces its origins from the European Coal and Steel Community and the European Economic Community , formed by six countries in 1958...
law. In support of the PGI application the Lincolnshire Sausage Association was formed in early 2006. Under these proposals, to qualify as a Lincolnshire sausage not only would a sausage have to be manufactured in the county, but it would also have to conform to the standard ingredient list, above.
In 2010 a group of Lincolnshire butchers introduced a voluntary 5p tax in support of the PGI application, and to fund the fight against Lincolnshire sausages being manufactured elsewhere or making too much use of seasonings other than sage.
External links
News items
Recipes
- Sausage burger with melted cheese
- With tomato sauce
- With Lincolnshire Poacher cheese
- Onions and red wine gravy