Lincolnshire sausage

Lincolnshire sausage is a traditional sausage originating from Lincolnshire. The sausage is made with a combination of coarsely ground pork, sage, breadcrumbs or rusks, salt, and black pepper. The mixture is stuffed into natural pork casings (or sometimes sheep casings). Some people add parsley or thyme to the mixture, but in that case it's not a traditional Lincolnshire sausage. These sausages are characterized by their open and chunky texture and the addition of sage, unlike the more peppery flavor of other English regional sausages such as Cumberland sausage. Before serving, Lincolnshire sausages are fried, grilled, or baked. They're often served as a part of a full English breakfast or used in a dish called toad in the hole. The earliest recipe referring to Lincolnshire sausages dates back to 1886, but a local Grimsby butcher claims that his family's recipe dates back to 1810. Every October, there is a competition in Lincoln and its goal is to find the best Lincolnshire sausage.