Friday, 14 October 2011

Lincolnshire sausages

I've a superabundance of sage & a sausage stuffer.
So Lincolnshires (or as they are known in our house hippopotamus & duckweed). Its a simple recipe (though you need to tone down the pepper)

1kg pork shoulder
200g breadcrumbs
15g pepper
15g salt
50g fresh sage

That's a lot of fresh sage: look
the next 10 grammes, pretty much obscured the scales to the extent that it wasn't worth photographing them.
The sage, bread, salt & pepper went into the minichop & got blitzed up into a homogeneous mass of "filler". Meanwhile the pork gets chopped into rough cubes & gets fed through the mincer on a medium plate. Mix the whole lot together (get your hands in and get it evenly distributed). I then put the whole lot in the fridge for a couple of hours, even though this isn't an emulsified sausage it's probably a good idea to let the meat rest. Then its out with the stuffer. This time we tried the more orthodox stuff a large ring & then twist technique, which didn't really work out for us so we went back to stuff & twist.

Lincolnshire sausages aren't really a breakfast sausage, you want a banger or a pure pork sausage for that. The over pepperiness of these was a bit of a challenge, but using them in a nice warming sausage casserole seemed to find them a perfect home.

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