Lincolnshire Pork Sausage Recipe 👉 Divide the mixture between 4 300ml non stick loaf tins and cover with foil. Ingredients British pork coarse cut minimum meat content 70 Maximum fat content 25 Breadcrumbsbread rusk Sage salt and pepper Natural pork casings or sheep casings for chipolata-style sausages Sulphite preservative to 450 ppm maximum.
Keep in refrigerator for 2 days before serving. For a pork sausage use boneless 2530 lean pork shoulder. 130g packet cubed pancetta or dried bacon.
Every year the city of Lincoln holds a competition to see who can make the best Lincolnshire sausage.
17kg pork mixture of shoulder belly ask your butcher to remove the rind leaving as much fat as possible on and. 4 garlic cloves roughly chopped. Ingredients British pork coarse cut minimum meat content 70 Maximum fat content 25 Breadcrumbsbread rusk Sage salt and pepper Natural pork casings or sheep casings for chipolata-style sausages Sulphite preservative to 450 ppm maximum. Lincolnshire is another historic sausage producing region and the Lincolnshire sausage recipe is dominated by sage with meat coarsely ground producing a lovely chunky texture.