Lincolnshire Sausage Mix
I have since been informed that the only herbs and spices in a 'true' Lincolnshire sausage are sage, salt and pepper. This is supported by The Lincolnshire Sausage Association's application for EU PGI status. So, this recipe is 'technically' not a true Lincolnshire; it is however, a great recipe and a Lincolnshire sausage in spirit!
- Preparing Time: 1 hour
- Total Time: 8 hours
- Served Person: 30
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- sausage seasoning
- 50 gram salt
- 5 gram white pepper
- 5 gram black pepper
- 5 gram nutmeg grated
- 2 gram ground mace
- 3 gram ground ginger
- 1 gram ground allspice
- 15 gram dried sage
- 15 gram corn flour
- for the sausage
- 1 kg pork shoulder
- 500 grams pork belly
- 225 grams bread crumbs
- 50 grams sausage seasoning (above)
- 225 grams water chilled
- Carbohydrate 7.40359666666667 g
- Cholesterol 23.7416666666667 mg
- Fat 6.62781666666667 g
- Fiber 1.1713333359162 g
- Protein 7.08522333333333 g
- Saturated Fat 2.29148333333333 g
- Serving Size 1 1 Serving (52g)
- Sodium 155.009333333333 mg
- Sugar 6.23226333075046 g
- Trans Fat 0.685438333333334 g
- Calories 118 calories
1. Mince the meats through the blade of your choice (Course or fine). I mince twice through the course mincer plate. 2. Add meats to the bowl and add the seasoning, mix well. 3. Add rusk or bread crumb. 4. Add the chilled water. 5. Mix vigorously until the meat mixture looks sticky. I really work it at this stage. (this develops myosin, the protein that sticks the sausage together & gives texture, rather like the gluten in bread). 6. If the mixture is wet or soft let it stand for a few minutes for the rusk / breadcrumb to re-hydrate. 7. Fill into casings. 8. Allow to stand for a minimum 6 - 8 hours to Bloom in the Refrigerator (recommended 24 Hours for flavour development).
