Lincolnshire Sausages
Succulent, coarse-cut pork sausages packed with robust sage and peppery seasoning. Fried slowly in a pan until golden brown and deeply savoury.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •large mixing bowl
- •meat grinder or mincer
- •sausage stuffer or piping bag
- •sharp knife
- •frying pan
- •tongs
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 36 g
- carbs
- 14 g
- fibre
- 1 g
- protein
- 26 g
- calories
- 480 kcal
Instructions
- 1
Place the diced pork shoulder and pork belly in the freezer for twenty minutes until firm and very cold.
- 2
Mince the chilled meat coarsely through an eight-millimetre plate into a large mixing bowl.
- 3
Add the fresh sage, dried sage, sea salt, black pepper, white pepper, ground nutmeg, and breadcrumbs to the meat.
- 4
Pour in the iced water and mix vigorously with your hands for three minutes until the mixture turns sticky.
- 5
Thread the soaked hog casing onto the nozzle of your sausage stuffer.
- 6
Extrude the seasoned pork steadily into the casing, taking care to avoid air pockets or overfilling.
- 7
Pinch and twist the filled casing every ten centimetres, alternating twist directions to create individual links.
- 8
Snip the links apart and chill uncovered in the fridge for two hours to dry the skins.
- 9
Melt the lard in a heavy frying pan over a medium-low hob.
- 10
Fry the sausages gently for fifteen to twenty minutes, turning regularly with tongs until evenly browned and cooked through.
Chef's tips
Keep the pork near freezing during prep to stop the fat from smearing and ruining the coarse texture. Do not prick the casings before cooking, as this lets out the savoury juices.
Ingredient substitutions
- natural hog casings → shape into skinless sausage patties and fry directly
- dry breadcrumbs → gluten-free breadcrumbs
- lard → vegetable oil
Storage
Store raw or cooked sausages in an airtight container in the fridge for up to three days, or freeze raw for three months.
Reheating
Reheat cooked sausages in a moderate oven at 180°C (160°C fan) for twelve minutes until piping hot throughout.
Common mistakes to avoid
- •Cooking over high heat, which splits the skins before the centre is cooked.
- •Using lean pork, which results in dry, crumbly sausages without sufficient moisture.
- •Skipping the resting period in the fridge, making the skins chewy rather than crisp.
Serving suggestions
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