Lincolnshire sausages are a beloved British classic known for their distinctive herby flavor and juicy texture. Originating from the English county of Lincolnshire, these sausages stand out thanks to their generous use of fresh sage and simple, high-quality ingredients. They bring a comforting, savory taste that’s perfect for breakfast or any hearty meal.
Making Lincolnshire sausages at home lets us control the flavors and enjoy a fresher, more authentic experience than store-bought options. With just a few ingredients and some easy steps, we can create sausages that capture the true essence of this traditional recipe. Whether you’re a seasoned cook or trying sausage-making for the first time, this recipe will guide us through the process to achieve delicious results every time.
Ingredients
To craft authentic Lincolnshire sausage bursting with flavor and juiciness, we need a precise balance of quality meats, fresh herbs, and seasonings. Below is the breakdown of essential ingredients for our recipe.
Pork and Fat
The foundation of our Lincolnshire sausage recipe is fresh pork and pork fat. The right ratio ensures the sausages remain moist and tender after cooking.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Fresh pork shoulder | 2 pounds (900 g) | Finely chopped or ground |
| Pork fatback | 0.5 pound (225 g) | Finely chopped or ground |
We recommend using fresh pork shoulder for its perfect balance of lean meat and natural moisture. The pork fatback is essential to keep the texture rich and succulent.
Herbs and Seasonings
The signature flavor of Lincolnshire sausages comes from fresh sage paired with complementary herbs and seasonings.
- Fresh sage: 2 tablespoons, finely chopped
- Fresh parsley: 1 tablespoon, finely chopped
- Salt: 1.5 teaspoons
- Ground white pepper: 1 teaspoon
- Nutmeg: ¼ teaspoon, freshly grated
“Using fresh sage is non-negotiable for true Lincolnshire flavor. It imparts a warm, slightly peppery, and herbal aroma unique to this sausage.”
Additional Ingredients
To bind and enhance our sausage mixture, we add the following:
- Breadcrumbs: ¼ cup (25 g), preferably fresh
- Cold water: ¼ cup (60 ml)
- Natural sausage casings: Enough for 2 pounds of sausage mixture (soak in warm water before use)
Cold water helps keep the mixture moist and easy to work with when stuffing the casings, while breadcrumbs add slight texture and absorb juices during cooking.
This combination of premium pork, vibrant herbs, and fine seasonings forms the heart of our Lincolnshire sausage recipe, guaranteeing a flavorful, juicy sausage every time.
Equipment Needed
To craft authentic Lincolnshire Sausage at home with perfect flavor and texture, having the right equipment is crucial. Here is a detailed list of essential tools we will use for this recipe:
- Meat Grinder or Food Processor
To finely ground the fresh pork shoulder and pork fatback to the ideal consistency that ensures a juicy sausage.
- Mixing Bowls
Multiple large bowls to thoroughly combine the meat with herbs, spices, breadcrumbs, and water.
- Measuring Spoons and Cups
Accurate measuring tools help us maintain the perfect balance of seasoning and binder ingredients.
- Sharp Knife
For trimming fat and cutting fresh sage and parsley finely for that authentic herby bite.
- Sausage Stuffer or Sausage-Filling Attachment
Essential for stuffing the seasoned meat mixture into natural hog casings smoothly without air pockets or tears.
- Natural Hog Casings (Optional)
We recommend using high-quality natural casings for traditional texture and bite, which will hold the mixture firmly.
- Kitchen Twine or Butcher’s String
To tie the sausages into individual links before cooking or freezing.
- Thermometer (Instant-Read)
To ensure sausages reach a safe internal temperature of 160°F (71°C) when cooking.
- Large Skillet or Grill Pan
For cooking Lincolnshire Sausage while achieving a beautiful browned crust and juicy interior.
| Equipment | Purpose |
|---|---|
| Meat Grinder | Grinding pork to perfect sausage texture |
| Mixing Bowls | Mixing ingredients thoroughly |
| Measuring Spoons/Cups | Precise seasoning and binder measurements |
| Sharp Knife | Trimming, chopping herbs |
| Sausage Stuffer | Stuffing meat mixture into casings |
| Natural Hog Casings | Authentic sausage casing |
| Kitchen Twine | Tying sausages into links |
| Instant-Read Thermometer | Checking safe cooking temperature |
| Skillet/Grill Pan | Cooking sausages to golden perfection |
Pro Tip: Using a chilled meat grinder and cold ingredients keeps the fat firm, preventing the sausage mixture from becoming mushy.
Having this equipment ready will streamline our process and ensure every Lincolnshire Sausage bursts with juicy, herby flavor as intended.
Preparation
To create the perfect Lincolnshire Sausage, precise Preparation of each component is crucial. Let’s walk through the essential stages for crafting an ideal meat mixture, perfectly chopped herbs, and balanced seasoning.
Preparing the Meat Mixture
We start with the foundation of the sausage: the meat mixture. Use fresh pork shoulder combined with pork fatback to ensure juiciness and tenderness. Both meats should be well-chilled, ideally kept at 35°F (2°C) or below, to maintain the quality of the fat during grinding.
- Trim the pork shoulder and fatback to remove any excess silver skin or gristle.
- Cut into chunks roughly 1 to 1.5 inches in size for even grinding.
- Pass the meat through a medium-coarse grinder plate (around 6-8 mm) twice for optimal texture.
- Keep the meat cold throughout grinding to prevent the fat from softening.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Pork shoulder | 2 pounds (900g) | Trimmed and cut into chunks |
| Pork fatback | 0.5 pounds (225g) | Trimmed and cut into chunks |
Tip: Place the meat bowls in the freezer for 15-20 minutes before grinding for best results.
Chopping and Mixing Herbs
The signature flavor of Lincolnshire Sausage comes from fresh sage and parsley. Precise chopping and mixing are key.
- Rinse herbs under cold water and pat dry thoroughly.
- Remove leaves from thick stems for a tender texture in the sausage.
- Finely chop fresh sage and flat-leaf parsley, aiming for approximately ¼-inch pieces.
- Combine the chopped herbs in a mixing bowl before adding to the meat for even distribution.
Remember: Fresh sage is indispensable—it delivers the authentic herby aroma Lincolnshire sausages are famous for.
Seasoning the Sausage
Seasoning is where we balance flavor and aroma perfectly. Our blend includes salt, white pepper, and a touch of nutmeg. Follow these steps carefully:
- Measure out all seasoning accurately. Use fine sea salt to enhance flavor without overpowering the herbs.
- Add ground white pepper for mild heat and subtle complexity.
- Include a pinch of freshly grated nutmeg to give a warm undertone.
- Incorporate fresh breadcrumbs to bind and absorb moisture.
- Mix in cold water (about 5% of total meat weight) to keep the mixture hydrated and juicy.
| Seasoning | Quantity |
|---|---|
| Fine sea salt | 18 grams (3 teaspoons) |
| Ground white pepper | 2 grams (½ teaspoon) |
| Freshly grated nutmeg | 0.5 grams (a pinch) |
| Fresh breadcrumbs | 60 grams (½ cup) |
| Cold water | 100 ml (approx. 5% of meat weight) |
We combine all these ingredients in a large bowl then mix with our hands or a sturdy spoon for about 3-4 minutes until the mixture feels sticky and slightly tacky. This ensures maximum binding and flavor integration.
Pro Tip: Keep your hands cold by dipping them in ice water before mixing to avoid warming the meat and fat.
By following these preparation steps, our Lincolnshire Sausage will boast the ideal texture and rich, herb-infused taste every time.
Making the Sausages
Now that our herby, flavorful Lincolnshire sausage mixture is perfectly prepared, it’s time to transform it into sausages. This stage is key to achieving the traditional shape and texture that define Lincolnshire sausages.
Stuffing the Sausage Casings
To start, we soak natural pork casings in warm water for at least 30 minutes. This step makes them pliable and easier to work with. After soaking, rinse the inside of each casing thoroughly to remove excess salt and ensure a clean, fresh taste.
We then load the sausage mixture into a sausage stuffer or a funnel attachment fitted to our grinder. Using steady, even pressure, we gently feed the mixture into the casings. It’s crucial not to overfill to prevent bursting during cooking.
As we fill the casings, we keep them moist by dipping our fingers in water. This prevents the meat from sticking and helps maintain a smooth, even texture.
| Step | Key Tips |
|---|---|
| Soak casings | Warm water, 30+ minutes |
| Rinse casings | Clean inside thoroughly |
| Load mixture | Use stuffer or funnel |
| Stuff evenly | Maintain gentle pressure |
| Keep casings moist | Wet fingers prevent sticking |
Forming the Sausages
Once filled, we twist the long sausage coil into individual links. For classic Lincolnshire sausages, aim for links about 4 to 5 inches long for perfect portioning.
We pinch the casing between links and twist in alternating directions to secure the shape firmly. This technique prevents links from unraveling during cooking.
If any air pockets form inside the sausages, we use a sterile pin to gently prick them. This releases trapped air and ensures even cooking without splitting.
After shaping, we refrigerate the sausages for at least an hour. This resting time allows flavors to meld and helps the sausages firm up, making them easier to cook without falling apart.
Pro Tip: Chill the sausages on a wire rack placed over a tray to keep them dry and prevent sticking.
| Forming Step | Technique |
|---|---|
| Twist links | 4–5 inches long, alternate twists |
| Remove air pockets | Prick gently with sterile pin |
| Rest sausages | Refrigerate 1+ hour |
| Storage tip | Chill on wire rack |
Cooking Instructions
Cooking Lincolnshire sausages properly unlocks their rich, herb-infused flavor and juicy texture. Below, we detail three effective cooking methods to prepare these classic sausages perfectly every time.
Pan-Frying Method
- Heat a non-stick skillet or frying pan over medium heat. Add a teaspoon of oil or a small knob of butter for extra flavor.
- Once hot, place the Lincolnshire sausages in the pan without crowding to ensure even cooking.
- Cook for about 12-15 minutes, turning the sausages every 3-4 minutes. This ensures a golden brown, crisp outside and even cooking inside.
- Use an instant-read thermometer to check the internal temperature; it should reach 160°F (71°C).
- Remove the sausages and let them rest for 3 minutes before serving to retain their juices.
Pro Tip: Use medium heat to prevent the sausages from bursting while ensuring thorough cooking.
Grilling Method
- Preheat the grill to medium heat (around 350°F / 175°C).
- Lightly oil the grill grates to prevent sticking.
- Place the Lincolnshire sausages on the grill, ensuring they are spaced evenly.
- Grill for 12-15 minutes total, turning every 4-5 minutes to achieve even browning and to avoid burning.
- Use an instant-read thermometer to confirm an internal temperature of 160°F (71°C) before removing.
- Allow the sausages to rest 3 minutes off the grill.
Note: Grilling adds a smoky layer to the sausages complementing the fresh herbs perfectly.
Baking Method
- Preheat the oven to 375°F (190°C).
- Place the sausages on a wire rack over a baking tray to allow even heat circulation.
- Bake for 20-25 minutes, turning the sausages halfway through cooking to brown evenly.
- Confirm with an instant-read thermometer that the internal temperature reaches 160°F (71°C).
- Let the sausages rest for 3 minutes before serving.
| Cooking Method | Temperature | Time | Temperature Target | Rest Time |
|---|---|---|---|---|
| Pan-Frying | Medium heat | 12-15 minutes | 160°F (71°C) | 3 minutes |
| Grilling | 350°F (175°C) | 12-15 minutes | 160°F (71°C) | 3 minutes |
| Baking | 375°F (190°C) | 20-25 minutes | 160°F (71°C) | 3 minutes |
Follow these cooking instructions meticulously to enjoy the full, authentic flavor and juiciness of our homemade Lincolnshire sausage recipe.
Serving Suggestions
To fully enjoy our Lincolnshire Sausage, pairing it with classic British sides enhances its herby, juicy character and elevates the meal. Here are some popular and delicious serving ideas that celebrate this traditional dish:
Traditional English Breakfast
Serve our Lincolnshire Sausages alongside:
- Crispy bacon rashers
- Golden fried eggs
- Sautéed mushrooms
- Grilled tomatoes
- Hash browns or buttered toast
This combination highlights the sausage’s fresh sage flavor while offering a hearty start to the day.
Bangers and Mash
A beloved classic, serve your sausages with:
- Creamy mashed potatoes
- Rich onion gravy
This contrast of soft mash and savory sausage is a comforting, satisfying pairing that keeps the focus on the aromatic herbs in our Lincolnshire Sausage.
Hot Dog Style
For a casual treat, serve cooked sausages in fresh crusty rolls or soft brioche buns. Add:
- Sliced caramelized onions
- Tangy mustard or brown sauce
- Crisp lettuce or pickled cucumbers
This option offers a flavorful hand-held meal perfect for gatherings or quick lunches.
Seasonal Vegetable Medley
Complement the sausages with light, vibrant veggies to balance the rich pork:
- Steamed green beans
- Roasted carrots
- Buttered peas
- Braised red cabbage
This adds freshness and color to the plate without overpowering the distinct sage notes.
Cooking & Serving Temperature Table
| Serving Style | Suggested Accompaniments | Serving Temperature | Notes |
|---|---|---|---|
| Traditional Breakfast | Bacon, eggs, mushrooms, tomatoes | Serve hot immediately after resting | Rest sausages 3 minutes to retain juices |
| Bangers and Mash | Mashed potatoes, onion gravy | Hot | Use warm gravy to keep dish moist |
| Hot Dog Style | Rolls, caramelized onions, mustard | Warm | Toast buns slightly for best texture |
| Seasonal Vegetables | Assorted steamed or roasted veggies | Hot | Serve vegetables lightly seasoned |
Final Tips for Serving Our Lincolnshire Sausage
- Always rest cooked sausages for at least 3 minutes to lock in juices before plating.
- Keep accompaniments warm to maintain a balanced temperature throughout the meal.
- Garnish with a sprinkle of fresh parsley or sage leaves to echo the sausage’s signature herb flavor.
By following these serving suggestions, we ensure that our handcrafted Lincolnshire Sausages shine as the star of any meal, delivering authentic British flavor with every bite.
Storage and Make-Ahead Tips
Proper storage and preparation are essential to maintain the authentic flavor and juicy texture of our Lincolnshire Sausage recipe. Here are our expert tips for storing and making these sausages ahead of time to maximize freshness and convenience.
How to Store Lincolnshire Sausages
- Refrigeration: Place cooked or uncooked Lincolnshire sausages in an airtight container or wrap tightly with plastic wrap. Store in the refrigerator at or below 40°F (4°C). Use within 2 days for the best taste and texture.
- Freezing: For longer storage, freeze the sausages in a single layer on a baking sheet until solid. Then transfer to a resealable freezer bag or vacuum-sealed container. Label with the date. They keep well for up to 3 months in the freezer.
| Storage Method | Temperature | Duration | Packaging |
|---|---|---|---|
| Refrigeration | 40°F (4°C) or below | Up to 2 days | Airtight container or plastic wrap |
| Freezing | 0°F (-18°C) or below | Up to 3 months | Freeze in single layer, then bag |
Make-Ahead Preparation Tips
- Mixing the Sausage Filling: Prepare the sausage mixture up to 24 hours in advance. Keep it chilled tightly covered with plastic wrap or in an airtight container to allow the flavors to meld.
- Stuffing and Linking: You can stuff and link the sausages a day ahead. Place them in the refrigerator on a tray, covered loosely with parchment paper to avoid sticking.
- Freezing Before Cooking: For maximum convenience, freeze the raw sausages before cooking. To cook later, thaw overnight in the refrigerator.
- Avoid Refreezing: Once thawed, do not refreeze the sausages as it compromises texture and safety.
Thawing and Reheating
- Thaw overnight in the refrigerator for safe and even defrosting.
- Reheat cooked sausages in a skillet over medium heat or bake in an oven preheated to 350°F (175°C) until warmed through, about 10-15 minutes.
“Planning ahead with proper storage turns making classic Lincolnshire sausages into a convenient, delicious experience anytime.”
By following these tips, we ensure every bite of our Lincolnshire Sausages remains flavorful and succulent whether fresh, prepped in advance, or stored for later enjoyment.
Conclusion
Crafting Lincolnshire sausages at home lets us enjoy a truly authentic taste that’s hard to beat. By using fresh herbs and quality ingredients, we control every step to create juicy, flavorful sausages perfect for any meal. With the right tools and techniques, making these traditional British sausages becomes a rewarding kitchen adventure.
Whether we’re serving them for breakfast or a hearty dinner, these sausages bring a comforting, classic flavor to the table. Plus, with smart storage and make-ahead tips, we can savor them anytime without losing that fresh, homemade quality. Let’s get cooking and enjoy the rich heritage of Lincolnshire sausages in our own kitchens.
Frequently Asked Questions
What makes Lincolnshire sausages unique?
Lincolnshire sausages are known for their herby flavor, mainly due to fresh sage, and their juicy texture, achieved by using high-quality pork shoulder and pork fatback.
Can I make Lincolnshire sausages at home?
Yes, making them at home allows you to control the ingredients and create fresher, more flavorful sausages compared to store-bought versions.
What ingredients are essential for authentic Lincolnshire sausages?
Key ingredients include fresh pork shoulder, pork fatback, fresh sage, parsley, salt, ground white pepper, nutmeg, breadcrumbs, and cold water.
What equipment do I need to make these sausages?
You’ll need a meat grinder or food processor, mixing bowls, measuring tools, a sharp knife, a sausage stuffer, and an instant-read thermometer.
How do I keep the sausage mixture from becoming mushy?
Using chilled equipment and ingredients helps maintain the firmness of the fat, preventing the mixture from becoming mushy.
How should I cook Lincolnshire sausages?
You can pan-fry, grill, or bake them. Cook at moderate heat and check the internal temperature to ensure juiciness and flavor.
What are good serving suggestions for these sausages?
Serve them with traditional English breakfast items, mashed potatoes and onion gravy, or in rolls with caramelized onions and seasonal vegetables.
How do I store Lincolnshire sausages properly?
Store cooked or uncooked sausages in airtight containers in the refrigerator and use within a few days, or freeze for longer storage.
Can I prepare the sausage mixture ahead of time?
Yes, you can mix the sausage filling up to 24 hours ahead and refrigerate or freeze raw sausages for later cooking.
What is the best way to reheat Lincolnshire sausages?
Reheat gently in the oven or pan to maintain moisture and flavor, avoiding overheating to prevent dryness.