Lincolnshire Sausage

Overview

Lincolnshire Sausage is the county's coarse pork sausage, best known for a pronounced sage flavour. It is one of England's most recognisable regional sausage styles, although the name is not currently protected.

The cut

Identity and terminology

The application to register Lincolnshire Sausage as a protected geographical indication was not accepted. The name therefore remains customary rather than legally restricted, and products outside Lincolnshire may use it.

Composition and characteristics

Pork shoulder and belly or back fat are coarsely minced with sage, pepper and often nutmeg or mace. Rusk or bread and water are common. The defining sensory combination is coarse pork and assertive sage.

Production and process

The meat is usually passed through a coarse plate once, mixed with binder and fresh or dried sage, then stuffed into hog casing. It is sold raw in substantial links.

History and regional forms

Lincolnshire's arable and livestock farming supported a strong county butchery tradition. Sage, readily grown in cottage gardens, became the flavour marker. The sausage later gained national distribution, prompting efforts to protect a locally made coarse standard.

Use, storage and related products

It is served at breakfast, with mash and gravy, in sausage rolls or as part of county food events. It differs from Cumberland sausage, which is pepper-led and traditionally coiled.