Lincolnshire Sausages
We have recently taken to making our own sausages. With shop bought sausages you are never quite sure what has gone into them, despite the list of ingredients on the package. This, combined with the number of additives that are included to give them a longer shelf life, makes them a less attractive option. We’ve tried various sausage recipes but we like Lincolnshire sausages best. Don’t be put off by the quantity of bread – we were but it is actually just about right! We grind our own pork (shoulder is best) but it would work with shop bought minced pork.
Lincolnshire Sausages
Servings: 24 Sausages
Calories: 55kcal
Equipment
- Sausage Maker
Ingredients
- 1 kg Pork Shoulder rind removed and ground to mince
- 150 g Bread stale with crusts removed
- 150 g Water
- 10 g Fresh Sage finely chopped (about 4tsp)
- 2 tsp Salt sea salt is best
- 2 tsp White Pepper it must be white for this recipe!
- 1 pack Sausage Skins
Instructions
- Soak the bread in the water for a few minutes and then squeeze out and add it to the rest of the ingredients and mix well
- Fill your sausage machine with the sausage mixture and carefully pipe them into the sausage skins to make sausages. There are various ways of making them into the sausages, we find it easier to just pause when they are at the right length so that there is a small gap in the sausages then, when we have a long sausage, we go back and twist them and cut them at the twist. This seems to work best for us, but some prefer to twist as they go and others make one long sausage and twist afterwards. Whichever way you do it, it is worth the effort!
Nutrition
Calories: 55kcal | Carbohydrates: 3g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 246mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg