The GBK Cookbook

Applied Ability Awards

The British Food Trust

Other








Recipes

   Lincolnshire Sausages

recipe image
These celebrated sausages are made of coarsely chopped pork and are well-flavoured with sage.
Ingredients
9 kg Pork, half fat half lean (20 lb)
1.5 Kilogram Day old bread (3 1/2 lb)
200 Gram Salt (7 oz)
40 Gram Pepper (1 1/2 oz)
40 Gram Dried sage (1 1/2 oz)
Method
Makes about 10 kg (22 lb)

Cut the pork into small cubes. Soak the day old bread in water. Squeeze the surplus water out of bread.

Place the pork and bread in a mixing bowl. Mix the salt, pepper and sage together and add to the bread. Mix thoroughly.

Add the pork to the bread and seasoning. Mix again. Put through the small plate of a mincing machine once only and fill into sausage skins.



Top of pagePrevious page