 | |
| Course | Main |
|---|---|
| Place of origin | England |
| Region or state | Lincolnshire |
| Serving temperature | Hot, or cold in sausage rolls |
| Main ingredients | Pork, sage |
| Variations | Chipolata |
Lincolnshire sausages are a distinctive variety ofporksausage developed in and associated with theEnglish county ofLincolnshire.
A widely available variety at most UKbutchers and supermarkets, the sausage is commonly dominated by the herbsage, rather than the more peppery flavour balance found in other regional English sausages such as theCumberland sausage. Other herbs such asparsley andthyme are often used, although these are not considered authentic Lincolnshire sausages. Lincolnshire sausages are also characterised by their open, chunky texture, the result of the constituent pork being coarsely chopped or ground rather than minced.
The earliest recorded reference to a recipe for a "Lincolnshire sausage" dates from May 1886,[1] althoughGrimsby butcher John Petit claims to have a family recipe dating back to 1810.[2]
Lincolnshire sausages are made with coarsely chopped or ground pork mixed with binders, seasonings and preservative. Traditionally, the dominant seasoning flavour has always been the herbsage,[3][4][5][6] but some recipes include other herbs, such as parsley or thyme, and flavourings such as onion.
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 forProtected Geographical Indication (PGI) status underEuropean Union law.[4][5] 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 a standard ingredient list:[3]
In 2010, a group of Lincolnshire butchers introduced a voluntary 5 pence '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.[6]
However, objections to the PGI application were raised by other producers of the sausage, who claimed that more than 95% of existing commercial sausage production would be excluded under its terms.[7] The PGI application was rejected by the UKDepartment for Environment, Food and Rural Affairs (DEFRA) in 2012, which cited a lack of strong ties to the county.[5][8]
Unlike the Cumberland sausage, there is no standard width or length for a Lincolnshire sausage, although there are conventionally eight sausages to a pound weight. Commonly, the variety is associated with a broader style, but Lincolnshirechipolata sausages are also widely available. Some producers within Lincolnshire brand their products with a more specific local name, such as Mountain's Boston Sausage, named for their home inBoston, Lincolnshire, despite their recipe conforming to normal Lincolnshire sausage standards.[9] Lincolnshire sausage closely resembles Americanbreakfast sausage.
Some manufacturers produce meat-free sausages that use sage as the dominant flavouring and these are commonly sold as vegetarian Lincolnshire sausages.
Every year, a competition is held in Lincoln to find the best Lincolnshire sausage.[10]
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| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
