Make sure that you have the right casing before making your home-made sausages. You'll need 2m length and 32mm thick collagen casing.
Mince your pork shoulder and place in a bowl.
For the best results, it's best to make a brine by adding salt and some spice (like coriander seeds and fennel seeds) to water and cover the minced meat for 24-48 hours before making your Lincolnshire sausage.
Strain the brine after this period. Chop sage and add all the ingredients to your mince. Get the nozzle fitted to your machine and feed your casing onto nozzle. Make a knot at the end and your ready to feed your meat through the machine. Feed the sausage slowly to be able to get your minced meat nice and tight in your casing. Make a knot at the end of the casing line when you finished with sausage stuffing. Twist your sausage line every 4cm to create your Lincolnshire size sausages.
«These sausages are great to be cooked on a tray and by putting it straight into hot over, baking it off on a slow heat at 180 C.»
Lincolnshire sausages are a distinctive variety of pork sausage which originated from the county of Lincolnshire. It doesn't mean it should be made in Lincolnshire to create the Lincolnshire sausage. The traditional home-made recipe is where it all comes together.