Lincolnshire Sausage | British Bangers | Gourmet Woodsman

Lincolnshire sausage is famous for its course texture and the flavour of sage. I compare rusk and bread crumbs to see which one makes a superior banger.
Lincolnshire Sausage:
70% pork butt
15% rusk or breadcrumbs
15% cold water
1.8% salt
0.4% white pepper
0.5% fresh sage
0.2% dried rubbed sage
30-32mm hog casing
Notes: You can use 1% fresh sage or 0.4% dry sage instead of using the combination of the two

[@chrisatkin7130]

Lincolnshire Butcher here, that is the correct recipe for Lincolnshire sausage, so many others add seasonings that should not be in it. You really need a bit more fat in the mix roughly 30% fat, also add the seasoning to the rusk and water then it's easier to combine with the meat.

[@gourmetwoodsman]

Thanks for the tip👍

[@davidhalldurham]

Excellent video! You just tried the experiment I've always wanted to try myself. Thank you.

[@withoutprejudice8301]

Balloon hack for stuffer throat is top notch. Definitely going to be using that.

[@johnreeves8156]

Thanks for the side by side comparison of breadcrumbs and Rusk.

[@gourmetwoodsman]

You're very welcome! I was curious if there would be a noticeable difference so I figured other people might be curious too.

[@pattayaguideorg]

Good vid mate, well done, of course it always comes down personal preference and experimenting, luckily, I live in a place with many English expat's and I have a few as friends and they were always willing to do the taste tests for me and provide feedback to me so I could improve and perfect my recipes, now they buy my sausages from me, they love em. keep up the good work mate, really enjoy your vids, was just making a suggestion, no problems.

[@gourmetwoodsman]

Thanks for the vid suggestion, I'm not giving up on breadcrumbs yet, chipolata used crumbs and they were great. Next time I'm going to use panko or make my own crumbs, I think a coarser crumb will have a better texture. Happy sausage making!🍻

[@tljones_books]

This is marvellous to see you creating these! It’s one of my favourite sausages. Just one thing... call it Lincoln-sheer not ‘shire’ (as in ‘hire’) These are delicious on bread and butter ( sausage sandwich) with ketchup or HP Sauce. Husband loves them on a bap... or you’d call them a roll! The other thing is those are no way near brown enough! Cook them until brown not pale. There’s usually no pinkness in the flesh.

[@gourmetwoodsman]

Thanks for correcting me, I've been getting the pronunciation wrong on a lot of sausages and salami. I guess I should do a little more research!

[@redoorn]

balloon trick
nice, thanks

[@gourmetwoodsman]

You never know what tricks you can find in these comments!

[@williebob100]

Hi Greg, great videos as always the Bangers were looking good, over here we call it Pinhead Rusk I bet if you put the breadcrumbs in a bag and crush them down finer they will blend and cook more like Rusk, wish I lived closer to you I could be your Guinniepig & test your creations for you,😛🏴󠁧󠁢󠁷󠁬󠁳󠁿

[@gourmetwoodsman]

I might try to do a more apples to apples comparison in the future

[@normanziegelmeyer7693]

I enjoy and have learned a lot from your videos.What percentage of fat would you guess would be in a typical pork shoulder without the fat cap? Most available to me are trimmed. Thanks

[@gourmetwoodsman]

Without the fat cap I would guess a pork shoulder would be about 20% to 25% fat depending on the shoulder.

[@yqb686]

Breadcrumbs is a thing of the past. Even italians dont use it for veal escaloppes anymore. If you wanna build a crust go for panko. If you want to soak liquids for the sake of tenderness go for bread and milk (press excess milk before mixing with meat). Now the bangers is a different case. I do think dried sourdough or pretzel chunks would be similar to rusk. Very curious about his

[@gourmetwoodsman]

I think pretzel crumbs would work really well in place of rusk as far as texture and moisture retention but would likely be a bit salty. I may do another comparison in the future using sourdough crumbs.

[@robertlong4118]

What sbout the Panko bread crumbs ?

[@gourmetwoodsman]

I think Panko would have a better texture, I might try that next time

[@jeffreyr.lapennas6069]

Greg can you recommend any good forums or discussion groups for sausage making and charcuterie/curing meat?

[@gourmetwoodsman]

Reddit can be pretty hit or miss but it's the only forum I really know of. Maybe someone else will respond to this comment with some suggestions.

[@jimbop4499]

Great vid mate 👌interesting comparison.
I'll be doing some of these next week....i love sage.
I thought the mix looked a wee bit dry....protein extraction looked perfect though. Scott says rusk can hold twice its weight in water, think i would have added a touch more.
I'll be making rusk aswell. Don't cost 2 bob and not much effort....fuck breadcrumbs lol.

[@gourmetwoodsman]

I've got a yorkshire banger video coming up that doesn't use much rusk but uses twice as much water as rusk, best texture yet in my opinion. I could see using breadcrumbs if one wanted to use up scraps they had around but for the best quality banger I think there's a reason most butchers use rusk! It's cheap and easy to make and will last a long time in the freezer. Happy sausage making!