How To Make Your Own Sausages by Paul Peacock

Author:Paul Peacock [Peacock, Paul]
Language: eng
Format: epub, azw3, mobi
ISBN: 9781845285937
Publisher: Robinson
Published: 2015-04-01T21:00:00+00:00

Lincolnshire

Makes 10–12 sausages

Lincolnshire sausages are fairly high-fat sausages flavoured with sage leaves, which not only gives them extra flavour, but also provides additional keeping qualities.

They are often flavoured with pepper – and lots of salt too. Of course the colour of Lincoln is Lincoln Green, which comes from sage.

Lincolnshire has a climate particularly suited to the growing of sage, though these days it is not farmed so much in the county. There is a standard list of ingredients that makes a Lincolnshire sausage, and the Lincolnshire Sausage Association tries to ensure it is adhered to. Sage is also used in a number of other Lincolnshire products, from Haslett (a pâté made from offal with sage) to Lincoln Pork Pies.

The meat is roughly minced once only. This is another defining characteristic of the Lincolnshire sausage, for many others are ground to a fine paste. Use 28 mm diameter hog skins.

500 g belly pork

1 kg pork shoulder

225 g breadcrumbs

20 g curing salt

2–3 teaspoons chopped sage leaves

3–5 g white pepper

200 g crushed ice or 200 ml iced water

1. First, remove the skin from the belly pork, but keep the fat content. Slice into easily minceable pieces.

2. Mince with the medium plate, then mix this straight away with all the other ingredients. Stuff into hog casings (see also page 34).

3. The sausages are best 24 hours later (refrigerate, covered), but will also freeze well. It is best to keep them for 24 hours before freezing, and if possible, store in vacuum-sealed bags.

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