I have since been informed that the only herbs and spices in a 'true' Lincolnshire sausage are sage, salt and pepper. This is supported by The Lincolnshire Sausage Association's application for EU PGI status. So, this recipe is 'technically' not a true Lincolnshire; it is however, a great recipe and a Lincolnshire sausage in spirit!
1. Mince the meats through the blade of your choice (Course or fine). I mince twice through the course mincer plate.
2. Add meats to the bowl and add the seasoning, mix well.
3. Add rusk or bread crumb.
4. Add the chilled water.
5. Mix vigorously until the meat mixture looks sticky. I really work it at this stage. (this develops myosin, the protein that sticks the sausage together & gives texture, rather like the gluten in bread).
6. If the mixture is wet or soft let it stand for a few minutes for the rusk / breadcrumb to re-hydrate.
7. Fill into casings.
8. Allow to stand for a minimum 6 - 8 hours to Bloom in the Refrigerator (recommended 24 Hours for flavour development).
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Serving Size: 1 Serving (52g) | ||
Recipe Makes: 30 Servings | ||
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Calories: 118 | ||
Calories from Fat: 60 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 23.7mg | 7 % | |
Sodium 155mg | 5 % | |
Potassium 151.1mg | 4 % | |
Total Carbohydrate 7.4g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 6.2g | ||
Protein 7.1g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 118
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