Dish

Lincolnshire Sausage

Lincolnshire sausage is made with ground pork, sage, salt, pepper, and breadcrumbs. The mixture is stuffed into natural casings and then cooked. The sausage has a distinctive sage flavor and is often served with mashed potatoes and gravy. It is a popular dish throughout the United Kingdom and is also exported to other countries.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine

Sausage

Origins and history

Lincolnshire sausage has been a traditional dish in the county of Lincolnshire for centuries. It is believed to have originated in the 19th century when the county was known for its pork production. The sausage was a way to use up leftover meat and was often eaten by workers in the fields. Today, it is a popular dish throughout the United Kingdom and is often served at festivals and celebrations.

Dietary considerations

Lincolnshire sausage is not suitable for vegetarians or those who do not eat pork. It is also high in fat and sodium, so it should be consumed in moderation.

Variations

There are no significant variations of Lincolnshire sausage.

Presentation and garnishing

Lincolnshire sausage is often served on a plate with mashed potatoes and gravy. It can also be garnished with fresh herbs or sliced onions.

Tips & Tricks

To make Lincolnshire sausage, use high-quality pork and fresh sage. The sausage should be cooked slowly over low heat to ensure that it is fully cooked and has a crispy exterior.