The Lincolnshire Sausage
Sausage is sausage wherever you may be. In Lincolnshire, however, they have their own famous Lincolnshire Sausage. Lincolnshire created this distinctive variety of pork sausage. Unlike any other English sausages that have a peppery flavor, the Lincolnshire sausage has the herb sage as its dominant flavor. What sets this sausage apart from others is its open and chunky feel. Instead of being minced, the pork in this sausage is ground.
What constitutes a Lincolnshire sausage? It is made up of ground pork combined with seasonings, binders and preservatives. Aside from the herb sage normally used in the making of the sausage, some recipes still include other herbs like thyme or parsley and onion as flavoring. However, a proposal has been made to have a single recipe for Lincolnshire sausage. All those who manufacture Lincolnshire sausages must adhere to this. The ingredients include: British pork, coarse cut with minimum meat content of 70% and 25% maximum fat content, bread crumbs or bread Rusk; sage, salt and pepper; natural pork casings or sheep casings for chipolata-style sausages and Sulphite preservatives.
There is no standard size for a Lincolnshire sausage. Chipolata sausages are also widely available. Some Lincolnshire sausages do not have meat content; instead, they only have the sage as dominant flavoring. This type of sausage is sold as vegetarian Lincolnshire sausage.
Try making your own..
Efforts to Protect the Lincolnshire Sausage
Lincolnshire takes it sausage business very seriously. In fact, sausage producing companies have made efforts to protect and preserve the name Lincolnshire Sausage. These manufacturers have applied for Protected Geographical Indication status under European Union Law. To further support this application, the Lincolnshire Sausage Association was formed. All those who wish to manufacture Lincolnshire sausages must do it in the county and should conform to the standard ingredient list.
The Lincolnshire Sausage Associate started an initiative called “Sausage Tax”, wherein buyers of Lincolnshire sausage is asked to donate 5p whenever they purchase the product. This “sausage tax” is meant to fund the association’s application to protect the Lincolnshire sausage.
The association also appealed to all the new MPs for the county, new ministers at Defra, Secretary of State Caroline Spelman and Food Minister Jim Paice regarding this.
There are two main reasons why the Lincolnshire Sausage Association wants to protect the sausage. These are: (1) to assure the consumers that they are getting quality product, made according to the traditional recipe that Lincolnshire sausage is made of and (2) to protect the local butchers.
It has been six years since the application was submitted. A handful of companies, mostly large scale producers, have objected to the application. Some of these do not even use pork in their Lincolnshire Sausages.
Unfortunately, Defra rejected the association’s application for Protected Geographical Indication for the Lincolnshire Sausage. The association was devastated and felt that Defra has not given enough support for the Lincolnshire people. The association is seeking legal advice as to what the next step should be.
Nevertheless, the 2012 Lincolnshire Sausage Festival will take place on October 31, 2012. As always, it will be participated in by locals and visitors alike.