Lincolnshire sausage facts for kids
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| Course | Main |
|---|---|
| Place of origin | England |
| Region or state | Lincolnshire |
| Serving temperature | Hot, or cold in sausage rolls |
| Main ingredients | Pork, sage |
| Variations | Chipolata |
Lincolnshire sausages are a special kind of pork sausage. They come from the county of Lincolnshire in England. You can find them in many shops and supermarkets across the UK.
What makes them unique is their main flavour: sage. This herb gives them a distinct taste, different from other English sausages like the Cumberland sausage, which often taste more peppery. Sometimes, other herbs like parsley or thyme are added. However, true Lincolnshire sausages are mostly about sage. These sausages also have a rough, chunky texture. This is because the pork is coarsely ground, not finely minced.
Contents
What's Inside a Lincolnshire Sausage?
Lincolnshire sausages are made from pork that's cut or ground into larger pieces. This pork is then mixed with other ingredients. These include things that help bind it together, seasonings for flavour, and preservatives to keep it fresh.
Key Ingredients
The main flavour in these sausages is traditionally sage. But some recipes might also include other herbs like parsley or thyme. Onion is another common flavouring. To make sure Lincolnshire sausages are always made the same way, there's a suggested list of ingredients:
- British pork: It should be coarsely cut. At least 70% of the sausage must be meat.
- Fat: The sausage should have no more than 25% fat.
- Breadcrumbs or bread rusk: These help bind the ingredients together.
- Sage, salt, and pepper: These are the main seasonings.
- Natural pork casings: These are the skins that hold the sausage together. For smaller, chipolata-style sausages, sheep casings can be used.
- Sulphite preservative: A small amount is used to keep the sausage fresh.
Different Kinds of Lincolnshire Sausages
Unlike some other sausages, there isn't one set size for a Lincolnshire sausage. They are often known for being quite thick. However, you can also find thinner versions called Lincolnshire chipolata sausages.
Some companies also make vegetarian sausages that taste like Lincolnshire sausages. They use sage as the main flavour, but without any meat. These are often sold as "vegetarian Lincolnshire sausages."
Protecting the Name
In 2004, a group of 13 butchers from Lincolnshire wanted to protect the name "Lincolnshire sausage." They applied for something called Protected Geographical Indication (PGI) under European Union law. This status helps protect food names linked to a specific place. For example, only cheese made in a certain region of France can be called "Roquefort."
If the PGI application had been approved, a sausage could only be called "Lincolnshire" if it was made in the county and followed the exact ingredient list. In 2006, the Lincolnshire Sausage Association was formed to support this idea.
In 2010, some butchers even started adding a small voluntary 'tax' of 5 pence to each sausage. This money was meant to help fund the fight to protect the name. They wanted to stop sausages made elsewhere, or with too many different herbs, from being called "Lincolnshire sausages."
However, not everyone agreed. Other sausage makers said that most of the sausages already being sold wouldn't meet the new rules. In 2012, the UK government department, Department for Environment, Food and Rural Affairs (DEFRA), rejected the PGI application. They said there wasn't a strong enough link between the sausage and the county to grant the protection.
Sausage Competitions
Every year, there's a competition in Lincoln to find the very best Lincolnshire sausage. It's a way to celebrate this famous local food!
See also
In Spanish: Salchicha de Lincolnshire para niños
