This was a re-run of the Cured Lincolnshire Sausage that I made in March. I was dissatisfied with the strength of the sage in that batch so this time I both upped the proportion of sage and switched to dried sage over the fresh for a stronger taste. It was a good move because I am delighted with the results of this saucisson. It is the first recipe that I have used that I think needs no alteration.
The Linconshires Secs are shown in the foreground of the curing cabinet. I only got three and a bit saucisson from my 1Kg of pork. I will be sure to make these again and to make a good sized batch next time.
