My paternal grandmother grew up in a small country village in Lincolnshire called Crowland. I was fortunate to be taken over there by her when I was younger. (If you are ever in the region it is well worth a quick visit just to see the glorious Abbey)
|Aerial view of Crowland Abbey|
On our visit we stayed for 2 weeks with my Nan's aunt, Aunt Zena. Aunt Zena was just a lovely old duckie. She taught me many crafts and skills whilst we stayed there with her.
Aunt Zena lived in a 3 bedroom bungalow down in Rayleigh in Essex. She and her husband, Uncle Ted, grew all their own vegetables in an enormous garden that seemed to stretch forever. We were there just as summer was ending and autumn was beginning, so she was very busy 'putting down' her harvest.
One recipe that she shared with me was the family version of the Lincolnshire Sausage. Aunt Zena told me that her Gran taught her to make it (my Nan's great grandmother). It comes with several rules - you need at least 20% white pork fat or the sausages are too dry, you can only add sage, salt and a tiny amount of pepper. Aunt Zena very forcibly told me that if you add anything else, it can no longer be called Lincolnshire Sausage and is just a sausage.
In the school holidays I taught my Miss 12 how to make them. I love the thought that a recipe that her Great Great Great Grandmother made will be made and enjoyed by her too.
800g Pork (leg, or shoulder)
200g White Pork Fat (no skin)
Now my Aunt Zena had her own mincing machine (which I don't!), she would ground it on a course setting. She told me never to use a fine setting as there should be some 'chunks' in there (that's what teeth are for, young lady!)
I purchased my prok already minced from Coles, it looked to me to have close to the right ratio of meat and fat. You will need a kilo.
One large bunch of Sage - leaves only (which equals around 2 bunches if you are buying it retail)
1 handful salt
2 handfuls breadcrumbs (her advice was to always use dried breadcrumbs as they absorb the fat better)
sprinkle of white pepper
If you have a sausage machine - don't use synthetic sausage skins - use the real deal (Aunt Zena said so)
Finely chop the sage, and incorporate it into the breadcrumbs with salt and pepper, then mix in the mince. Don't over mix it or squish it up too much, you want to mix it just until it all comes together. Refrigerate for 30 minutes. It should look like this:
Now, not having a sausage machine, we just wet our hands and shaped them into fat chipolata shapes. If you are using a sausage machine, make them fat juicy ones!! After shaping, place in the fridge for an additional 30 minutes. Aunt Zena's advice was to leave them until the next day, but we didn't have time for that!
Aunt Zena said they must always be cooked in a frypan, never in an oven or under a stove grill. She did admit they could be cooked on a BBQ, but must always have the heat from beneath (I have no idea why). She did tell me that when she was a child they would have them on firecracker night cooked on big sticks on the bonfire.
|Nice and Juicy!|
General consensus of the family was that they are the best sausages they have ever eaten - I hope you enjoy them too!