This post was originally created in 2011. Please forgive our photos from our early days of blogging.
I have now lived in the US for two years and I am yet to find a decent British style sausage for breakfast. Don’t get me wrong, there are many great sausages available, just not traditional British ones. So here is a great Lincolnshire sausage recipe. For a while I lived near Stamford in Lincolnshire and Nelsons Butchers (in Market Square) probably have the best sausages in the area. If you find yourself there you should stop in and take some home!
Ingredients:
- 175g (6oz) white bread (we baked a sour dough with no yeast as the yeast can alter the flavor)
- Pork and pork fat in about a 3:1 Ratio. We used a pork butt from the butchers as this provide the fat and meat in about the right ratio.
- 900g (1lb ) of meat to 225g (1/2 cup pork fat)
- 2 teaspoons kosher salt
- 2 teaspoons rubbed dried sage (or fresh if in season)
- 1/2 teaspoon white pepper (ground)
Remove the fat from the pork.
Place fat in a chilled bowl then dice up the 900g of meat and keep chilled.
Take your sour dough or white bread (slightly stale) and blend it in food processor until it resembles breadcrumbs.
Place breadcrumbs in a bowl and add the salt.
Add the sage and white pepper.
Chill your grinding equipment for at least 30 minutes then grind the meat and pig fat.
Mix well with dry ingredients.
Make a small patty and cook in a pan.
Once cooked, taste to check seasoning and adjust as necessary.
Take your chilled stuffer and sausage skins from the fridge and trim skins to desired length.
Load the skins on, then begin to stuff with your sausage mix.
Pinch and twist to make desired length.
If possible let them sit in the fridge for day before cooking.
Prick with a fork then cook over a medium heat.
They are great for breakfast with eggs and mushrooms.
Or in a sandwich or bun with some tomato ketchup.
OMG! My parents lived in Stamford and I can remember Nelson’s Butchers. I am certainly going to try this recipe – thank you!