Lincolnshire sausage

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Lincolnshire Sausage is a typical variety of pork sausages developed in and associated with the English county of Lincolnshire.

Varieties are widely available in most butchers and supermarkets in the UK, sausage is generally dominated by sage herbs, rather than the spicy balance found in other regional British sausages such as Cumberland sausage. Other herbs like parsley and thyme are often used, although these are not considered authentic Lincolnshire sausages. The Lincolnshire sausage is also characterized by its open and thick texture, the result of a coarse pork cone roughened rather than ground.

Video Lincolnshire sausage

Materials and manufacturing

Lincolnshire sausages are made with roughly chopped pork or mixed with binders, herbs and preservatives. Traditionally, the dominant seasonings are always from sage herbs, but some recipes include other herbs, such as parsley or thyme, and onion-like flavorings. Attempts to standardize and control the manufacture of Lincolnshire sausages have produced a list of proposed materials for future producers of Lincolnshire sausages may have to comply with:

Materials

• British pork, crude pieces, minimum meat content 70%
• The maximum fat content is 25%
• Breadcrumbs/rusk bread
• Wise, salt and pepper
• Natural pork casing (or sheep casings, for chipolata-style sausages)
• Sulfite preservatives (up to 450 ppm maximum)

Variations

In contrast to the Cumberland sausage, there is no wide or long standard for Lincolnshire sausages. Generally, these varieties are associated with a wider style, but Lincolnshire's chipolata sausage is also widely available.

Some manufacturers produce meat-free sausages that use sage as a dominant flavor and this is usually sold as a Lincolnshire vegetarian sausage.

Maps Lincolnshire sausage

Protected European Status

In 2004, a group of 13 Lincolnshire butchers, led by a major sausage-producing company George Adams & The children, began to move to protect the Lincolnshire sausage name, applied the status of Protected Geographical Indication (PGI) under EU law. In support of the PGI application, the Lincolnshire Sausage Association was formed in early 2006. Under this proposal, to qualify as a 'Lincolnshire' sausage, not only sausages should be produced in the region, but also must adapt to the standard ingredients list, above.

In 2010, a group of Lincolnshire butchers introduced a 5-pence voluntary "tax" to support the PGI application, and to fund the struggle against a Lincolnshire sausage produced elsewhere or too much use of spices other than sage.

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Competition

Every year, a competition is held in Lincoln to find the best Lincolnshire sausage.

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See also

• Cumberland Sausage
• Melton Mowbray pig pit

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References

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External links

• The Lincolnshire Sausage Association
• The English Breakfast Society
• Lincolnshire Sausage History

Source of the article : Wikipedia