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How to make Lincolnshire sausages the Lakings way

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By poddypoll at 07:04 on 07/02/11

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 The Lakings family butcher's shop has been a feature of Louth town centre for over 100 years.
The Lakings family butcher's shop has been a feature of Louth town centre for over 100 years.
  • The Lakings family butcher's shop has been a feature of Louth town centre for over 100 years.
  • If you're making sausages, then first find your pig! Locally-sourced pork is butchered by Terry and Beth.
  • Terry weighs out the choppings - good quality meat that is left when they've cut the main cuts for the counter. It's mostly shoulder and leg.
  • The choppings go into the combined mincer and mixer - a new innovation as all this used to be done by hand!
  • Terry measures out the rusk - just enough to bind the meat and give texture.
  • Terry weighs out the important ingredient of any true Lincolnshire sausage, the herbs.
  • Like all traditional butchers, laking have their own recipe. English sage is the main ingredient, but the rest is 'a closely guarded secret' known only to 2 or 3 people.
  • A bit of water helps the rusk, herbs and meat mix better and makes a better texture to go into the skins.
  • Out comes the mince, roughly chopped. 'You don't want to over mince it and end up with a pale, anaemic paste like an economy sausage'.
  • Terry shows us his final sausge meat. He's proud of the high meat content and so a coarse mince allows the customer to really savour the porky goodness.
  • Brenda takes over now, soaking the skins (sheep for chipolatas and pork for thick sausages) to make them soft, stretchy and pliable.
  • It's a fiddly job, as Brenda carefully fits the skins onto the sausage machine.
  • However Brenda's been making sausages for over 50 years, so she's a quick, deft worker.
  • Brenda shows me what she calls 'the flight deck' which controls the thickness, weight and length of each sausage.
  • Out comes the final sausage, pink and speckled with herbs like a proper Lincolnshire sausage should be.
  • Brenda and Beth work together to twist, link, tie and hang each bunch of sausages.
  • The final product - ready to go out on the counter and into my frying pan!
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