Lincolnshire sausages - where to buy?

I would like to make authentic Toad in the Hole. An english friend suggest I use Lincolnshire sausages, but I have no idea where to find them. Paulina Meat Market does not carry them and all of the online British food stores ship have to ship overnight at the cost of $40! Anyone know a place that sells these?

I just did some research and found that Lincolnshire sausage is basically a coarse-ground sage sausage. Instead of looking for the exact type, maybe try searching around for a sage sausage?

A quick search on sage sausage turned up:

Gepperth's Meat Market
1964 N Halsted St
Chicago, IL 60614
(773) 549-3883

You could try calling this place in Long Grove:

http://www.british-accents.com


I was there a year or so ago and they had a freezer of various UK meat products, although from the website it looks like they don't ship them.

Rather than paying exhorbinant shipping costs or running all over town, you might consider making the sausage yourself. As has been pointed out, Lincolnshire sausage is just a sage sausage, not too disimiliar from American breakfast sausage. The original recipe calls for pork, pork fat, stale bread, water, salt, pepper and sage. Compared to sausage in this country, many English sausages are much higher in fat and filler. In other words, you can make a superior product at home, assuming you have either a meat grinder or food processor.

I would suggest the following proportions:

1 lb pork shoulder
a panade made by mixing 3-4oz of stale bread with water and squeezing out the excess water
1 T sage
1 1/2 t salt
1 t freshly ground pepper
sausage casings

Cut the pork shoulder into 3/4in cubes, and place in the freezer for 20 minutes. Either grind the meat or use a food processor fitted with the metal blade to pulse the meat until finely ground. Stir in panade, and seasonings. Use a sausage stuffer, or pastry bag to fill the casings.

FrankP wrote:you might consider making the sausage yourself.

You're a man after my own heart, FrankP.

It really is easier than it looks...

crrush wrote:It really is easier than it looks...

That is an awesome post! I never knew that pre-tubed casings existed, but I do know what I'll be using for my next batch of sausage.

Yes, pre-tubed casings...a wonderful thing.