Lincoln sausage is a traditional British favorite known for its rich flavors and hearty texture. Originating from Lincolnshire, England, this sausage combines simple ingredients with a unique blend of herbs that make it stand out from other varieties. It’s a perfect choice for breakfast or a comforting meal any time of day.
We love how easy it is to make Lincoln sausage at home, allowing us to control the quality and seasoning. With just a handful of ingredients, we can recreate this classic taste that’s both savory and satisfying. Whether you’re a seasoned cook or new to sausage making, this recipe will guide you through the process step-by-step.
Let’s dive into the art of crafting authentic Lincoln sausage that brings a touch of British tradition to our kitchen. It’s a delicious way to explore regional flavors and enjoy a homemade treat everyone will love.
Ingredients
To craft an authentic Lincoln Sausage, we rely on carefully chosen ingredients that capture the essence of this traditional British delicacy. Here’s what you’ll need to prepare a sausage bursting with flavor and perfect texture.
Meat and Fat
The foundation of our Lincoln Sausage comes from quality cuts of pork. Getting the right balance of meat and fat is crucial for juicy, flavorful results.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Fresh pork shoulder | 2 pounds (900g) | Cut into chunks |
| Pork back fat | 0.5 pound (225g) | Finely diced |
Note: We use pork shoulder for lean meat and pork back fat to ensure the sausage remains tender and moist throughout cooking.
Spices and Seasonings
The distinctive taste of Lincoln Sausage depends on its subtle yet aromatic blend of spices. Each seasoning plays a vital role in delivering the signature flavor profile.
- Salt – 1.5 teaspoons (helps enhance the savory depth)
- Ground white pepper – 1 teaspoon (adds gentle heat)
- Fresh sage, finely chopped – 2 teaspoons (key herb for Lincolnshire sausages)
- Ground nutmeg – ½ teaspoon (provides warm undertones)
- Ground mace – ¼ teaspoon (complements nutmeg with a sweet spiciness)
- Breadcrumbs – ½ cup (binds and adds texture)
- Cold water or ice cubes – ½ cup (keeps meat mixture moist during processing)
“Sage is the heart of Lincoln Sausages.” We ensure to use fresh, finely chopped sage to capture that classic, earthy aroma.
Casings
For authentic Lincoln sausages, natural casings are the choice to maintain traditional texture and mouthfeel.
- Natural hog casings (approximately 10 feet)
Tip: Soak the casings in warm water for at least 30 minutes before stuffing to improve flexibility and ease of use. Rinse thoroughly to remove excess salt.
By using these ingredients, our Lincoln Sausage achieves a true balance of taste and texture that honors its British heritage.
Equipment Needed
To craft the perfect Lincoln Sausage, having the right equipment is essential. This ensures precision, efficiency, and the authentic texture we aim for in our homemade sausages. Here is a detailed list of the tools we will use throughout the process.
Essential Tools for Lincoln Sausage
- Meat Grinder: We need a reliable meat grinder with a coarse grinding plate to process the pork shoulder and back fat to the ideal texture. A consistent grind creates the juicy and hearty sausage we expect.
- Sausage Stuffer or Sausage Funnel Attachment: For stuffing the seasoned meat mixture into the natural hog casings, a dedicated sausage stuffer or a funnel attachment for our meat grinder streamlines this step.
- Mixing Bowls: Use large, stainless steel or glass bowls to combine meat, spices, breadcrumbs, and cold water uniformly.
- Sharp Knife: A sturdy, sharp knife helps us trim the pork cuts neatly before grinding.
- Measuring Spoons and Scales: To maintain the exact spice ratios, we rely on precise measurements with scales for weight and spoons for volume.
- Cold Storage Containers: To keep the pork and sausage mixtures at the right temperature during preparation for food safety.
- Kitchen Twine or Butcher’s String: Essential for tying off the sausages into individual links after stuffing.
- Clean Towels or Paper Towels: Useful for drying the hog casings before use, ensuring proper stuffing without tearing.
- Thermometer: Monitoring the meat temperature before and after cooking is crucial for perfect texture and safety.
Equipment Overview Table
| Equipment | Purpose | Key Feature |
|---|---|---|
| Meat Grinder | Grinding pork shoulder and fat | Coarse grinding plate |
| Sausage Stuffer Funnel | Stuffing meat mixture into casings | Fits most grinder attachments |
| Mixing Bowls | Mixing ingredients uniformly | Large and sturdy |
| Sharp Knife | Trimming meat | Sharp blade |
| Measuring Spoons/Scale | Accurate spice and ingredient measuring | Digital scale for precision |
| Cold Storage Containers | Safe chilling of meat | Airtight and temperature-safe |
| Kitchen Twine/String | Tying sausages into links | Food-grade and strong |
| Towels/Paper Towels | Drying hog casings | Absorbent |
| Thermometer | Checking temperature | Instant-read digital |
Using this equipment allows us to replicate the traditional process accurately while maintaining the high standards required for Lincoln Sausage. Preparing our tools ahead simplifies our workflow and elevates the final result.
Preparation
To make authentic Lincoln Sausage, careful preparation of each component is crucial. We will begin by preparing the meat and fat, then move to mixing the seasonings, and finally soak the casings to ensure perfect texture and flavor.
Preparing the Meat and Fat
Start with fresh pork shoulder and pork back fat, the foundation of our Lincoln Sausage. Follow these steps precisely:
- Trim the Pork Shoulder
Remove any silverskin, sinew, and excess blood spots to ensure clean, lean meat.
- Cut into Cubes
Chop the pork shoulder and back fat into uniform 1-inch cubes. This size guarantees smooth grinding.
- Chill Thoroughly
Place the meat and fat cubes in the freezer for 30 minutes. Cold meat prevents smearing during grinding.
- Grind the Meat and Fat
Using our meat grinder with a medium plate, grind the chilled pork shoulder first, then the pork back fat. Keep everything cold by chilling the grinder parts in advance or intermittently placing the meat back in the fridge.
Tip:
Maintaining a cold temperature during grinding helps preserve the juiciness and texture of the sausage, characteristic of classic Lincoln Sausage.
Mixing the Sausage Seasonings
Next, let’s combine the seasoning ingredients to infuse our sausage with its signature flavor:
| Ingredient | Measurement | Role in Flavor |
|---|---|---|
| Salt | 18 grams (approx.) | Enhances overall taste |
| Ground white pepper | 5 grams | Provides gentle heat |
| Fresh sage (chopped) | 10 grams | Adds earthy aromatic notes |
| Ground nutmeg | 1 gram | Offers subtle warmth |
| Ground mace | 0.5 grams | Complements nutmeg |
| Breadcrumbs | 25 grams | Binds mixture, adds texture |
| Cold water | 50 milliliters | Keeps meat moist |
- In a large mixing bowl, combine the ground meat and fat thoroughly.
- Add the seasonings and breadcrumbs gradually, mixing evenly.
- Pour the cold water into the mixture to achieve a moist but firm consistency.
- Mix vigorously for 3-4 minutes until the mixture becomes sticky and cohesive.
“A well-mixed sausage base is key to the authentic texture and lasting juiciness of Lincoln Sausage.”
Soaking the Casings
Our final preparation step before stuffing is caring for the hog casings:
- Rinse the natural hog casings under cold running water.
- Place them in a large bowl filled with lukewarm water.
- Soak for at least 30 minutes to 1 hour to make them pliable and easy to handle.
- Before stuffing, run water through the casings to flush out any salt or residue.
Handle with care!
Properly soaked casings ensure a smooth, traditional snap when cooked and prevent tearing during stuffing.
Instructions
Follow these precise steps to create authentic Lincoln sausage that embodies tradition and flavor.
Grinding the Meat and Fat
- Keep the trimmed pork shoulder and pork back fat cold; chill them in the refrigerator for at least 1 hour before grinding to preserve texture and flavor.
- Set up the meat grinder with a medium grinding plate for a balanced texture typical of Lincoln sausage.
- Grind the chilled pork shoulder first, then the pork back fat separately to maintain even consistency.
- Combine the ground meat and fat in a large mixing bowl, gently folding them together to ensure even distribution.
Mixing the Meat with Spices
- Prepare the spice blend in a small bowl using the following precise measurements:
| Spice/Ingredient | Quantity | Purpose |
|---|---|---|
| Salt | 18 grams (2.5%) | Enhances flavor and preserves |
| Ground white pepper | 5 grams | Adds mild heat |
| Fresh sage (chopped) | 8 grams | Signature herbal note |
| Ground nutmeg | 1 gram | Warmth and depth |
| Ground mace | 0.5 gram | Subtle savory undertone |
| Breadcrumbs | 20 grams | Binds meat and adds texture |
| Cold water | 50 ml | Moisturizes and binds mixture |
- Evenly sprinkle the spice mixture over the ground meat and fat.
- Using clean hands or a spatula, mix the meat and spices thoroughly in a folding motion for 5-7 minutes until the mixture becomes tacky and cohesive.
- Cover the bowl with plastic wrap and refrigerate the mixture for 30 minutes to allow the flavors to meld.
Stuffing the Sausage Casings
- Rinse the natural hog casings thoroughly under cold running water to remove excess salt.
- Soak the casings in warm water for at least 30 minutes to make them pliable.
- Thread one end of the soaked casing onto the sausage stuffer nozzle, leaving a 6-inch tail.
- Gradually fill the casing with the seasoned meat mixture, maintaining consistent pressure to avoid air pockets.
- Twist the stuffed casing into 4-inch links, ensuring even filling and tightness.
- Prick each sausage gently with a pin or needle to eliminate trapped air bubbles.
- Place the finished sausages on a clean tray, cover with a damp cloth, and refrigerate before cooking or freezing.
Cooking Directions
Mastering the cooking of Lincoln sausage is crucial to unlocking its full flavor and texture. Below are three popular methods that bring out the best in this traditional British delicacy.
Pan-Frying Lincoln Sausage
Pan-frying is a classic way to cook Lincoln sausages that delivers a perfectly crisp exterior while preserving juiciness inside.
- Preheat a heavy skillet or cast iron pan over medium heat.
- Add a small amount of vegetable oil or butter to coat the pan evenly.
- Place the sausages in the pan without crowding them.
- Cook for about 12-15 minutes, turning occasionally to brown all sides evenly.
- Use a meat thermometer to ensure internal temperature reaches 160°F (71°C).
- Remove the sausages and let them rest for 3-5 minutes before serving.
Tips: Avoid high heat to prevent the casing from burning and the inside from remaining undercooked.
Grilling Lincoln Sausage
Grilling imparts a smoky flavor and attractive grill marks that enhance the sausage’s appeal.
- Preheat the grill to medium heat (around 350°F to 375°F).
- Lightly oil the grill grates to prevent sticking.
- Place the sausages on the grill, spacing them slightly apart.
- Grill the sausages for 10-12 minutes, turning every 3-4 minutes to get even char.
- Confirm the sausage’s internal temperature is 160°F (71°C) for safe consumption.
- Remove from grill and rest for a few minutes to allow juices to redistribute.
Pro tip: Using indirect heat after initial sear will help cook the sausage thoroughly without burning.
Oven-Baking Lincoln Sausage
Baking offers a hands-off method ideal for cooking multiple sausages evenly.
- Preheat the oven to 375°F (190°C).
- Arrange sausages on a baking tray lined with parchment paper or a lightly greased rack.
- Bake for 20-25 minutes, turning halfway through to achieve even browning.
- Use a meat thermometer to confirm the internal temperature is 160°F (71°C).
- Allow sausages to rest for several minutes before serving.
Advantages: Oven-baking reduces fuss and minimizes added fats for a healthier option.
| Cooking Method | Temperature | Cooking Time | Key Notes |
|---|---|---|---|
| Pan-Frying | Medium heat | 12-15 minutes | Turn regularly to brown evenly |
| Grilling | 350°F – 375°F | 10-12 minutes | Turn every 3-4 minutes; use indirect heat |
| Oven-Baking | 375°F | 20-25 minutes | Turn halfway; reduces added fats |
Storage and Serving Suggestions
Proper Storage for Lincoln Sausage
To preserve the freshness and flavor of our Lincoln sausage, it is crucial to handle storage correctly. After preparing or cooking the sausages, we recommend the following steps:
- Refrigerate within 2 hours of cooking to prevent bacteria growth.
- Store the sausages in an airtight container or wrap them tightly in aluminum foil or plastic wrap.
- Keep the temperature of your refrigerator at or below 40°F (4°C) for optimum freshness.
- Use refrigerated sausages within 3 to 4 days for best taste and safety.
If you prepare the sausages but do not plan to consume them immediately, freezing is an excellent option:
- Wrap sausages individually or in batches using freezer-safe bags or vacuum seal.
- Label with the date and freeze at 0°F (-18°C) or lower.
- Consume frozen sausages within 1 to 2 months to maintain optimal quality.
| Storage Type | Storage Temperature | Recommended Duration |
|---|---|---|
| Refrigerated | ≤ 40°F (4°C) | 3–4 days |
| Frozen | ≤ 0°F (-18°C) | 1–2 months |
Serving Suggestions for Lincoln Sausage
Our homemade Lincoln sausage shines as a versatile and hearty dish. Here are some of our favorite ways to serve it to bring out its rich, traditional flavors:
- Classic Breakfast: Serve the sausage links alongside scrambled eggs, grilled tomatoes, and buttered toast for a full English breakfast experience.
- In a Sandwich: Slice cooked sausages and add to a crusty roll with caramelized onions and mustard for a savory sandwich.
- With Mash: Pair warm Lincoln sausage links with creamy mashed potatoes and onion gravy for a comforting meal.
- Grilled or Barbecue: Serve grilled Lincoln sausages with roasted vegetables or in a bun topped with sauerkraut and mustard.
Tips for Serving
- To retain juiciness serve sausages hot right after cooking.
- Use a meat thermometer to confirm sausages reach an internal temperature of 160°F (71°C) before serving.
- Accompany the sausages with fresh herbs like sage or parsley for enhanced aroma and presentation.
Conclusion
Making Lincoln sausage at home opens up a world of authentic flavors and satisfying textures that you simply can’t get from store-bought options. With the right ingredients, equipment, and techniques, we can create a truly traditional British sausage that brings warmth and comfort to any meal.
By following the steps carefully and paying attention to detail, we ensure each sausage is packed with the rich, savory taste Lincolnshire is known for. Whether pan-fried, grilled, or oven-baked, these sausages promise a delicious experience every time.
Let’s embrace this culinary tradition and enjoy the pride that comes with crafting our own Lincoln sausages from scratch.
Frequently Asked Questions
What is Lincoln sausage?
Lincoln sausage is a traditional British sausage from Lincolnshire, England, known for its rich flavor and hearty texture. It features pork shoulder and back fat seasoned with spices like sage, nutmeg, and mace.
What ingredients are needed to make Lincoln sausage?
Key ingredients include pork shoulder, pork back fat, salt, ground white pepper, fresh sage, ground nutmeg, ground mace, breadcrumbs, cold water, and natural hog casings for stuffing.
What equipment do I need to make Lincoln sausage at home?
You’ll need a meat grinder, sausage stuffer, mixing bowls, sharp knives, measuring tools, cold storage containers, kitchen twine, clean towels, and a thermometer for precise temperature control.
How do I prepare the meat and casings for Lincoln sausage?
Trim and cube the pork shoulder and back fat, chill thoroughly, then grind. Soak the natural hog casings in cold water to make them pliable before stuffing.
What are the best cooking methods for Lincoln sausage?
You can pan-fry for a crispy texture, grill for smoky flavor, or oven-bake for a healthier, hands-off approach. Always check that the internal temperature reaches at least 160°F (71°C) for safety.
How should I store Lincoln sausages after cooking?
Refrigerate sausages within two hours of cooking in airtight containers for up to 3 days. For longer storage, freeze them wrapped tightly and labeled for up to 3 months.
Can I make Lincoln sausage without natural hog casings?
While natural hog casings are traditional, you can use synthetic casings or form patties instead. However, this may alter the authentic texture and experience.
What makes Lincoln sausage different from other sausages?
Its unique blend of spices like fresh sage, nutmeg, and mace combined with quality pork cuts provides a distinctively rich, juicy, and flavorful sausage typical of Lincolnshire.
Is it difficult to make Lincoln sausage at home?
Making Lincoln sausage requires some basic equipment and careful preparation, but the step-by-step process is straightforward and rewarding for home cooks.
How can I serve Lincoln sausage?
Lincoln sausage is versatile—serve it as part of a classic English breakfast, in sandwiches, alongside mashed potatoes, or simply grilled with your favorite sides.