1. Lincolnshire Sausage - Traditional
The Lincolnshire sausage has its origin in Lincolnshire region in Great Britain. Every year the city of Lincoln (in Lincolnshire) holds a competition to see who can make the best Lincolnshire sausage. The dominant spice is sage and the meat is coarsely ground producing a chunky texture.
|Pork, semi-fat (shoulder, pork belly)|
|Dry wheat roll or bread|
|Fresh sage, chopped|
|1. Soak dried rolls in water.|
|2. Grind meat with 3/8” (10 mm) plate.|
|3. Mix ground meat with all ingredients.|
|4. Stuff into 32 mm hog casings.|
|5. Keep in refrigerator for 2 days before serving.|
|6. Fry, bake or grill before serving.|
2. West Country Pie with Lincolnshire Sausage
This recipe uses the great tastes of the West Country, incorporating cider and cheddar cheese with leeks, mustard and Cauldron sausages for a hearty and satisfying supper.
|276g pack of Cauldron Lincolnshire Sausages, sliced on an angle approximately 1-2cm thick|
|2 tbsp vegetable oil|
|3 leeks, trimmed, cleaned and finely sliced|
|1 carrot, peeled and cut into small dice (1/2cm)|
|1 tbsp wholegrain mustard|
|3 tbsp plain flour|
|400ml dry cider|
|1 vegetable stock cube|
|150ml single cream|
|1 tsp black pepper|
|Salt to taste|
|200g savoury cheese crumble (see recipe below)|
|For the Cheese Crumble:|
|125g plain flour sieved|
|30g butter, cut into small cubes|
|50g grated cheese such as mature Cheddar|
|25g pumpkin seeds|
|1 tbsp parsley, chopped (optional)|
|1. 1. Preheat the oven to 200°C/400°F/Gas Mark 6.|
|2. 2. Heat the oil in a large pan and gently fry the leeks until softened. Add the sliced sausage, carrot, mustard, and flour. Fry gently for 1-2 minutes.|
|3. 3. Add the cider stirring continuously. Bring to the boil stirring well then reduce the heat, stir in the cream, crumble in the stock cube and simmer for 5 minutes until thickened.|
|4. 4. Pour into a casserole dish.|
|5. 5. To make the cheese crumble, rub the butter into the flour until a breadcrumb texture is formed. Stir in the cheese and half of the pumpkin seeds.|
|6. 6. Sprinkle the crumb over the sauce and cook for 40 minutes, remove from the oven and scatter the remaining seeds over the top of the crumble. Cook for a further 5 minutes until the crumb is golden brown. For a more golden crumb, place under a hot, preheated grill for 2-3 minutes. Garnish with the parsley.|
3. Lincolnshire Sausages
I'm not saying that homemade sausages are easy to make, but it's lots of fun and you know exactly what's in it.
4. Lincolnshire Sausage Skewers
Simple Lincolnshire sausage skewers with potatoes and vegetables and a sriracha marinade.
|4 sausages (Lincolnshire)|
|¼ green pepper (bell)|
|¼ red pepper|
|1 shallot (banana)|
|4 new potatoes|
|1 tbsp olive oil|
|1 tbsp sriracha|
|1 tbsp soy sauce|
|1. Cut the potatoes, onions and peppers into 1 inch or 2 cm pieces and each sausage into 3.|
|2. Cook the potatoes in boiling water for 5-10 minutes until tender. Drain and leave to cool.|
|3. Thread the vegetables and sausage pieces alternatively on the skewers.|
|4. Mix the marinade ingredients together and use a pastry brush to cover the sausage kebabs.|
|5. Preheat the grill to medium and grill for about 10 minutes, turning regularly so that they are cooked through and browned all over.|
5. Lincolnshire sausage casserole | Asda Good Living
A warming supper the whole family will love.
Categories: Main course
|1 tbsp olive oil|
|1 large onion, halved and sliced|
|2 carrots, sliced|
|150g mushrooms, halved|
|454g pack Asda British Lincolnshire Sausages|
|400ml beef stock|
|4 tbsp tomato purée|
|2 tsp mixed herbs|
|410g can Asda Butterbeans, drained|
|1 tbsp cornflour|
|1 tbsp chopped parsley (optional)|
|Mashed potatoes, to serve|
|1. Heat the oil in a large pan and cook the onion for 3-4 minutes, then add the carrots and mushrooms and cook for a further 3 minutes.|
|2. Meanwhile, brown the sausages in a separate frying pan (no need to add any fat).|
|3. Add the sausages to the vegetables in the pan. Stir in the stock, purèe and herbs. Bring to the boil and simmer without a lid for 5 minutes.|
|4. Stir in the beans and the cornflour mixed to a paste with 2 tbsp water.|
|5. Continue to cook for 10 minutes. Sprinkle with parsley, if used, and serve with mashed potatoes.|
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