We’ve always been captivated by the rustic allure of Lincolnshire sausages, a beloved British classic hailing from the heart of England’s countryside. These hearty pork links pack a punch with their bold herbs and spices making them a comforting staple for family meals.
In our kitchen we’ve simplified this traditional recipe to bring authentic flavors right to your table. Whether you’re a sausage enthusiast or new to British fare it’s a dish that’ll impress with its ease and taste.
Ingredients
To bring our authentic Lincolnshire Sausage Recipe to life, we gather these essential ingredients, carefully selected for their rich flavors and traditional appeal that capture the hearty essence of British cuisine.
Below, we’ve listed the ingredients in the order they’re typically used during preparation, with specific prep notes for accuracy and ease. This ensures our sausages deliver that signature savory taste with hints of sage and herbs.
- Ground pork (1 pound, preferably 20% fat for juiciness – keep chilled until mixing to maintain texture)
- Breadcrumbs (1 cup, plain and finely ground – use for binding and adding lightness)
- Fresh sage (2 tablespoons, finely chopped – this herb is the star, providing an earthy aroma that defines Lincolnshire style)
- Dried thyme (1 teaspoon – for a subtle, fragrant depth that complements the sage)
- Onion (1 medium, finely diced – sauté lightly if preferred for a milder flavor)
- Garlic (2 cloves, minced – adds a pungent kick to enhance the overall savoriness)
- Salt (1 teaspoon, sea salt preferred – season to taste for balanced flavors)
- Black pepper (½ teaspoon, freshly ground – introduces a mild heat and complexity)
- Egg (1 large, beaten – acts as a binder to hold the mixture together during shaping)
For optimal results, we recommend using high-quality, fresh ingredients to preserve the authentic taste and texture of our Lincolnshire sausages. If scaling the recipe, refer to the table below for adjusted measurements based on servings.
| Servings | Ground Pork (lbs) | Breadcrumbs (cups) | Fresh Sage (tbsp) | Other Herbs/Spices (tsp) |
|---|---|---|---|---|
| 4 | 1 | 1 | 2 | 1.5 (combined thyme, salt, pepper) |
| 8 | 2 | 2 | 4 | 3 (combined thyme, salt, pepper) |
| 12 | 3 | 3 | 6 | 4.5 (combined thyme, salt, pepper) |
Equipment Needed
Before we dive into mixing our flavorful Lincolnshire sausage ingredients, let’s gather the essential tools that make the process smooth and efficient. We rely on these items to ensure our sausages turn out perfectly seasoned and textured, capturing that authentic British charm.
To prepare, you’ll need the following equipment. We’ve bolded key items for emphasis and included brief notes on their use:
- Large Mixing Bowl: For thoroughly combining the ground pork, breadcrumbs, and herbs; we recommend a sturdy, non-reactive bowl to keep flavors pure.
- Measuring Cups and Spoons: Essential for accurate measurements of ingredients like salt and herbs; precision here ensures the signature savory balance.
- Chef’s Knife and Cutting Board: Used to finely chop the onion and garlic; opt for a sharp knife to make prep quick and safe.
- Meat Grinder or Food Processor: If grinding your own pork, this tool is crucial for achieving the right consistency; we suggest a model with various settings for optimal texture.
- Sausage Stuffer or Casings: For forming the sausages into links; if unavailable, hands work for patties, but a stuffer delivers that traditional shape.
- Frying Pan or Baking Sheet: For cooking the sausages to a golden brown; choose a non-stick pan for easy flipping and even heat distribution.
With these tools ready, we’re set to move seamlessly into the preparation steps, building on the high-quality ingredients we’ve selected.
Instructions
Now that we have our fresh ingredients and essential equipment prepared, we guide you through the step-by-step process to craft authentic Lincolnshire sausages with their signature savory flavors and hearty texture.
Prepare the Ingredients
Before mixing, we ensure all components are prepped for optimal flavor infusion. Start by finely chopping the onion and mincing the garlic to release their aromatic essences — this enhances the overall depth of our Lincolnshire sausage recipe. Next, roughly chop the fresh sage leaves and measure out the dried thyme, as these herbs deliver the classic earthy notes.
Gather the ground pork, breadcrumbs, egg, salt, and black pepper. For precise preparation:
- Chop the onion: Dice 1 medium onion into small pieces to yield about 1 cup, ensuring even distribution in the mix.
- Mince the garlic: Crush and finely chop 2 cloves to add a pungent, flavorful punch.
- Prepare the herbs: Chop 2 tablespoons of fresh sage and combine with 1 teaspoon of dried thyme for that authentic herbal aroma.
This step sets the foundation, allowing the ingredients to blend seamlessly and build the sausages’ rich, mouthwatering profile.
Mix the Sausage
With ingredients ready, we combine them into a cohesive mixture that captures the hearty essence of traditional Lincolnshire sausages. In a large mixing bowl, we start by adding the ground pork as the base, which provides a juicy, tender texture.
Follow these steps for thorough mixing:
- Add dry ingredients first: Sprinkle in the breadcrumbs, salt, and black pepper to absorb excess moisture and season evenly — use 1 teaspoon of salt and ½ teaspoon of black pepper for balanced flavor.
- Incorporate aromatics and herbs: Mix in the chopped onion, minced garlic, fresh sage, and dried thyme, stirring gently to distribute their vibrant, fragrant oils throughout the pork.
- Bind with wet ingredients: Crack in the egg and knead everything together with clean hands until the mixture becomes sticky and uniform, about 2-3 minutes — this ensures the sausages hold their shape and deliver a succulent bite.
The result is a flavorful blend with a savory aroma that hints at the comforting, homey taste of our Lincolnshire sausage recipe.
Stuff the Casings
Now we transform the mixture into classic sausage links, using our sausage stuffer or food processor to achieve that perfect, plump form. This step requires patience to maintain the sausages’ integrity and traditional appeal.
To stuff efficiently:
- Prepare the casings: Soak natural casings in warm water for 10 minutes to make them pliable, then rinse thoroughly to remove any salt.
- Load the stuffer: Place the sausage mixture into the stuffer, ensuring it’s packed firmly to avoid air pockets, which could cause uneven cooking.
- Fill the casings: Extrude the mixture into the casings, twisting every 4-6 inches to form individual links — aim for 5-6 sausages from a standard batch, adjusting based on your earlier measurements table.
As you work, feel the mixture’s smooth consistency slide into the casings, promising juicy, herb-infused sausages ready for cooking.
Cook the Sausages
Finally, we bring our Lincolnshire sausages to life with cooking methods that highlight their golden-brown exterior and juicy interior, infusing the kitchen with an irresistible, savory scent.
Choose your preferred method and follow these detailed steps:
- Frying for a crispy finish: Heat a frying pan over medium heat with 1 tablespoon of oil, then add the sausages and cook for 10-12 minutes, turning occasionally until they reach an internal temperature of 160°F — the sizzle and browning create a delectable, caramelized crust with juicy insides.
- Baking for even results: Preheat your oven to 375°F, place the sausages on a baking sheet, and bake for 20-25 minutes, flipping halfway through for uniform cooking — this method yields a tender texture with minimal mess.
Monitor with a meat thermometer to ensure safety, as proper cooking locks in the bold, herbaceous flavors of our Lincolnshire sausage recipe for a satisfying meal.
Make-Ahead Instructions
We understand that life’s busy schedule makes preparing our Lincolnshire Sausage Recipe in advance a game-changer, allowing you to enjoy authentic, savory flavors without last-minute hassle. By planning ahead, you can maintain the sausages’ juicy interior and golden-brown exterior while saving time for family meals.
Preparing the Mixture Ahead
First, follow our detailed preparation steps up to mixing the ingredients—combine ground pork, breadcrumbs, fresh sage, dried thyme, onion, garlic, salt, black pepper, and egg into a cohesive mixture. This step ensures the herbs and spices infuse deeply for that signature Lincolnshire taste.
Once mixed, shape the sausages into links or patties as described. For optimal freshness, we recommend dividing the mixture into portions based on your needs.
Storage Options
To preserve the mixture’s texture and flavor, store it promptly:
- Refrigeration: Place shaped sausages in an airtight container or wrap tightly in plastic wrap. They can be refrigerated for up to 2 days, preventing any loss of moisture or herb potency.
- Freezing: For longer storage, arrange sausages on a baking sheet to freeze individually for 1-2 hours, then transfer to freezer-safe bags. This flash-freezing method avoids clumping and maintains quality.
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 2 days | Keep below 40°F; thaw in fridge if needed |
| Freezing | Up to 3 months | Label with date; avoid repeated thawing |
Thawing and Cooking from Storage
When you’re ready to cook, thaw refrigerated sausages directly in the fridge for 1-2 hours or frozen ones overnight. Always prioritize food safety to prevent bacterial growth.
Cook as per our original instructions—fry or bake until the exterior is golden-brown and the interior reaches an internal temperature of 160°F for juicy, flavorful results. We advise checking with a meat thermometer to ensure perfection every time.
Conclusion
We’ve enjoyed guiding you through this Lincolnshire sausage recipe, capturing its timeless appeal in every bite.
It’s a straightforward way to add hearty, authentic flavors to your meals, perfect for any occasion.
Let’s keep the tradition alive in our kitchens and create memorable moments with family.
Trust us, once you’ve tried it, you’ll make it a go-to favorite.
Frequently Asked Questions
What is a Lincolnshire sausage?
Lincolnshire sausages are a traditional British dish known for their rich, savory flavors from herbs like sage and thyme. They feature ground pork mixed with breadcrumbs, onions, garlic, and spices, offering a hearty, juicy texture. This recipe keeps it simple and authentic, making it perfect for family meals or newcomers to British cuisine.
What are the key ingredients for Lincolnshire sausages?
The essential ingredients include ground pork, breadcrumbs, fresh sage, dried thyme, onion, garlic, salt, black pepper, and an egg for binding. Use high-quality, fresh components to capture the signature savory taste. The recipe provides a table for scaling measurements based on servings, ensuring consistent flavor.
What equipment do I need to make Lincolnshire sausages?
You’ll need a large mixing bowl for combining ingredients, measuring cups and spoons for accuracy, a chef’s knife and cutting board for prep, a meat grinder or food processor for the mixture, a sausage stuffer or casings for shaping, and a frying pan or baking sheet for cooking. These tools help achieve the perfect texture and seasoning.
How do I prepare Lincolnshire sausages?
Start by finely chopping onion and mincing garlic. Mix all ingredients into a cohesive blend, then stuff into casings to form links. Cook by frying or baking until golden-brown outside and juicy inside. Follow the step-by-step instructions for best results, taking about 30-45 minutes total prep and cooking time.
Can I make Lincolnshire sausages ahead of time?
Yes, prepare the mixture in advance by mixing ingredients and shaping into links or patties. Store in the refrigerator for up to 2 days or freeze for up to 3 months. This method preserves flavor and texture, making it convenient for busy schedules.
How should I store homemade Lincolnshire sausages?
After preparing, refrigerate uncooked sausages in an airtight container for up to 2 days. For longer storage, freeze them for up to 3 months, wrapped tightly to avoid freezer burn. Thaw in the refrigerator overnight before cooking, then fry or bake to maintain juiciness and safety.
What tips ensure the best Lincolnshire sausages?
Use fresh, high-quality pork and herbs for authentic flavor. Mix ingredients thoroughly but gently to keep the texture tender. Adjust seasoning to taste, and avoid overcooking to retain juiciness. Scale the recipe using the provided table, and experiment with baking or frying for variety. Always cook to an internal temperature of 160°F for safety.