The Lincolnshire Sausage

THE SPECIFICATION FOR LINCOLNSHIRE SAUSAGE

The sausage is produced only from Pork produced in Lincolnshire, North Lincolnshire and North East Lincolnshire up to the Humber.

The county boundary includes the current area known as North Lincolnshire, up to the Humber and is the county boundary prior to the local government re-organisation in the 1970’s.

Lincolnshire sausages must have an analytical meat content of a minimum 70% and a maximum analytical fat content of 25%.

The meat must be coarsely ground, minced or chopped to ensure an open texture in the finished cooked sausage.  Breadcrumb or bread rusk is permitted. 

The seasoning of the Lincolnshire sausage will have a predominant sage flavour; fresh, frozen or dried sage is permitted.  Small amounts of other seasonings, salt, pepper and spices are permitted to satisfy local tastes.

The sausage meat is filled into natural casings in a variety of sizes.  Collagen casings are not permitted.

The use of sulphite preservative up to the legal maximum level of 450 ppm is permitted but this is not essential.

Lincolnshire sausage may be sold loose or may be pre-packed in a variety of packing formats to facilitate transport and distribution.

Producers must be able to demonstrate traceability back to the sources of their raw materials in compliance with the law.