Lincolnshire sausage

Lincolnshire sausages are made with coarsely chopped or ground pork mixed with binders, seasonings and preservative. Traditionally, the dominant seasoning flavour has always been the herb sage,[1][2][3][4] but some recipes include other herbs, such as parsley or thyme, and flavourings such as onion.

In 2004, a group of 13 Lincolnshire butchers, led by the large sausage-producing firm of George Adams & Sons, began moves to protect the name of the Lincolnshire sausage, applying for Protected Geographical Indication (PGI) status under European Union law.[2][3] In support of the PGI application, the Lincolnshire Sausage Association was formed in early 2006. Under these proposals, to qualify as a 'Lincolnshire' sausage, not only would a sausage have to be manufactured in the county, but it would also have to conform to a standard ingredient list:[1]

• British pork, coarse cut, minimum meat content 70%
• Maximum fat content 25%
• Breadcrumbs/bread rusk
• Sage, salt and pepper
• Natural pork casings (or sheep casings, for chipolata-style sausages)
• Sulphite preservative (to 450 ppm maximum)

In 2010, a group of Lincolnshire butchers introduced a voluntary 5 pence 'tax' in support of the PGI application, and to fund the fight against Lincolnshire sausages being manufactured elsewhere or making too much use of seasonings other than sage.[4]

However, objections to the PGI application were raised by other producers of the sausage, who claimed that more than 95% of existing commercial sausage production would be excluded under its terms.[5] The PGI application was rejected by the UK Department for Environment, Food and Rural Affairs (DEFRA) in 2012, which cited a lack of strong ties to the county.[3][6]

A Lincolnshire sausage, manufactured in the unlinked style more commonly associated with the Cumberland sausage

Unlike the Cumberland sausage, there is no standard width or length for a Lincolnshire sausage, although there are conventionally eight sausages to a pound weight. Commonly, the variety is associated with a broader style, but Lincolnshire chipolata sausages are also widely available. Some producers within Lincolnshire brand their products with a more specific local name, such as Mountain's Boston Sausage, named for their home in Boston, Lincolnshire, despite their recipe conforming to normal Lincolnshire sausage standards.[7]

Some manufacturers produce meat-free sausages that use sage as the dominant flavouring and these are commonly sold as vegetarian Lincolnshire sausages.

Every year, a competition is held in Lincoln to find the best Lincolnshire sausage.[8]

• Cumberland sausage
• Melton Mowbray pork pie

• Lincolnshire Sausage Association
• The English Breakfast Society
• History Of The Lincolnshire Sausage