Lincolnshire Style Sausage

  • 1.000g pork shoulder
  • Pork fat
  • 300g water (chilled)
  • 200g rusk/breadcrumbs
  • 100g seasoning
Lincolnshire Sausage Seasoning Ingredients
  • 50g salt
  • 5g white pepper
  • 5g black pepper
  • 5g nutmeg
  • 2.5g mace
  • 5g ginger
  • 1g allspice
  • 15g dried sage
  • 15g fine corn meal
  1. Chill all meats well (2–3 hours)
  2. Chill the water in the refrigerator
  3. Dice meats to fit mincer throat – return to refrigerator until ready to start
  4. Weigh up the seasoning as above & weigh out the 50g required (keep the rest in a screw top jar)
  5. Weight up rusk or bread crumb – put to one side
  1. Mince the meat through the blade of your choice (course or fine)
  2. Add meat to the bowl and fit onto the mixer with the K-beater
  3. Start the mixer on slow speed and add the seasoning
  4. Add the chilled water and continue mixing on slow for the water to absorb this (should take no more than 20 seconds)
  5. Turn the mixer up to speed 4 and mix vigorously until the meat mixture looks sticky (again about 30–40 seconds – this is myosin the protein that sticks the sausage together & gives texture, similar to the gluten in bread)
  6. Add rusk or bread crumb and mix in well
  7. If the mixture is wet or soft let it stand for a few minutes for the rusk/breadcrumb to re-hydrate
  8. Fill into suitable casings; allow standing overnight to bloom

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