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Lincolnshire Sausage by Caro Wallis
Battle of the Bangers
A campaign is underway for sausages produced in Lincolnshire, by Lincolnshire butchers, to only be known as Lincolnshire Sausages.
175,000 tonnes of sausages are sold each year and the market is worth £500m annually to consumers.
Here in Lincolnshire we have our own very special variety of sausage, however it's under threat from cheaper imitations produced elsewhere, which are bearing the name of the Lincolnshire Sausage.
The Lincolnshire Sausage Association wants to protect the name and recipe so suppliers can't sell fake ones and pretend they're authentic.
DEFRA put the application out to consultation. The application for Protected Food Status for the Lincolnshire Sausage in currently in progress. The open consultation, where any objections can be raised has now closed and Defra and its delivery body are considering the information before taking a decision on whether to pursue the application’
What is a Lincolnshire Sausage?
According to the Lincolnshire Sausage Association, the sausages must have a meat content of 70%, which has to be coarsely chopped rather than mashed up. It must have sage in it and packed in natural casing as well as having a content of either bread or rusk.
Can you tell the difference?
Lincolnshire sausages are distinguished from all other British Sausages by the use of sage which gives the sausage its unique flavour.
The size of the sausage is also extremely important. There are two sizes of the sausage. One is typically about 10-15 cm in length and approximately 2.5 to 3.5 cm in diameter for the traditionally “thick” sausages and 2.0 to 2.5 cm diameter for the traditional “chipolata” sausage.
The earliest recorded reference to the recipe for Lincolnshire sausage dates to May 1886, although John Pettit Butchers of Grimsby claims, “Our Lincolnshire sausage, still made to an original family recipe dating back to 1810, is enjoyed worldwide.”
The reasoning behind the meat being chopped coarsely rather than mashed was discussed in a 1930’s compilation of butchers’ recipes which stated that ‘Northern’ butchers such as those in Lincolnshire preferred coarsely chopped meat which gives the sausage more ‘bite’ when eaten'
Whats happening now?
The DEFRA consultation raised a number of objections from those who say the sausage is a recipe that can be reproduced anywhere in the UK, so now they need to must decide whether these objections are to be upheld.
last updated: 23/04/2009 at 13:47
Have Your Say
Show your support of the Lincolnshire Sausage. What do you think of it? Should it be protected? Do you have a special recipe? Let us know.
margaret hannah (SCOTLAND)
Mrs D A Allitt
mr A .E.SUCH