The Traditional Lincolnshire Sausages
Yes, I must admit, my favorite breakfast is a typical sweet Italian breakfast! No eggs, no bacon, no vegetables, just a slice of bread with butter and fruits marmalade, accompanying a good cup of hot tea.
I am Italian also for that, and I generally prefer have light breakfast, but sometimes, when on vacation, travelling and spending some relaxing time in a small bed and breakfast, I love to get up with the inviting smell of fried bacon and the aroma of a good coffee. It something that I cannot resist.
Last month I was in the Cyprus for a short business trip, and the day before the departure I have had the chance to experience a truly delicious English breakfast.
I tasted some very savoury thick pork sausages, and an omelette with mushrooms. That was yummy!!!
What is your favorite breakfast?
Does a matter, in the meantime here it is the recipe of such sausages. I bet they were Lincolnshire sausages because of the strong flavour of sage.
The Traditional Lincolnshire Sausages contain just 6 ingredients:
- Preparation Time: 01:00
- Cook Time: 00:20
- Cuisine: English
- Servings: 4
- 1kg coarsely minced Lincolnshire pork (minimum 70%)
- 160g breadcrumbs or rusk
- 10 leaves of fresh sage well chopped
- Pepper to taste
- Salt to taste
- Natural casings (pork and sheep are the best option, but collagen casings are much easier to find)
- 1If you wish to obtain very coarse sausages you have to use your hands. Dice by hands the minced meat and add other ingredients. Mix it together.
- 2It is time now to taste it, but please do not forget that eating raw pork meat is really not advisable and may be dangerous for your health. Fry up a table spoon of sausage mixture and then check if the seasoning is ok.
- 3Then, rinse under cold water the casings and bunch up it gently on the funnel, pulling enough forcemeat into the funnel. When the sausages are ready, you can decide if you want to keep together. You can twist lengths with your fingers (with care, and I suggest to twist in opposite directions for each sausage) and leave them joined, or if you prefer you can cut them apart. In the latter case, before cooking, do not forget to refrigerate them overnight to allow the casings to dry.
- 4These sausages should be left for 2-3 days to mature before eating.
- 5Fry over low heat, for 20 minutes in a heavy pan uncovered, turning them gently with tongs until the sausages become crisped. These sausages are also great to be cooked on a tray and by putting it straight into hot oven, baking it off on a slow heat at 180 C for 12 to 18 minutes, depending on thickness, turning them with tongs as the sides brown.
- 6The Lincolnshire sausages are now ready, the colour it should be greenish because of the sage presence and the texture is chunky due to the predominance of pork meat instead of fats.