Lincolnshire sausage

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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 butchers and supermarkets, the sausage is commonly dominated by herb seasonings, rather than the more peppery flavour balance found in other regional English sausages such as the Cumberland sausage. Lincolnshire sausages are also characterised by their open, chunky texture, the result of the constituent pork being coarsely ground rather than minced.

Traditionally the dominant flavour has always been that of the herb sage. 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 Indication (PGI) status under European Union law.^[1] 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:^[2]

• British pork, coarse cut, minimum meat content 70%
• Maximum fat content 25%
• Breadcrumbs/bread rusk
• Sage, salt and pepper
• Natural pork casings

While 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. In support of the PGI application the Lincolnshire Sausage Association was formed in early 2006.

Every year a competition is held in Lincoln to find the best Linconshire sausage produced in the county.

[edit] References

[edit] External links

• Great British Kitchen recipe for Lincolnshire sausage.
• The Lincolnshire Sausage Association homepage.
• It's Our Sausage campaigning site.