Comments on: Lincolnshire Style Sausages

By: Erin

Erin — Mon, 05 Jan 2009 20:02:51 +0000

John, For my onion gravy I simply brown the sausages, then remove them and keep them warm. Then, I slowly brown paper thin sliced onions in the remaining grease, sprinkle with flour, stir and deglaze with a bit of stock, red wine or beer, before slowly adding the remainder of the chosen liquid and seasoning. Bring it to a boil and allow it to thicken before serving.

I have not yet made Cumberland sausages, though I am certain to in the future and will post a recipe here when I do. They are delicious. For now, you should see it there is a Cumberland Sausage Association similar to the Lincolnshire Assoc. .

Good luck coming back to Seattle. My husband and I moved back here from New York about six months ago and as much as we love it here, it has been an adjustment. You are coming back at the right time as I’ve heard rent and housing prices are coming down all around the city.

By: John

John — Mon, 05 Jan 2009 19:49:59 +0000

It will be an adjustment living back in Seattle. I’ve fallen in love with life over here. By the way, have you tried making Cumberland sausages? I’m looking for an authentic recipe for that as well.

What do you do about the onion gravy? Have you found a good recipe? The local pub here makes an amazing gravy. The sweet carmelized onion with the sausage is to die for.

By: Erin

Erin — Mon, 05 Jan 2009 19:21:33 +0000

John, glad I could help! When you are looking for casings, be sure to hit Fero’s in Pike Place first, I called and visited a lot of places before I found a butcher that carried them. Welcome home!

By: John

John — Mon, 05 Jan 2009 18:10:41 +0000

Thank you for the information. I have been living in England, in the country outside of London, for 3 years and now having to head back to Seattle. Our local pub does a smashing bangers and mash with the best carmalized onion gravy. I know I’ll miss it and have been looking for something I can do at home. I’ll give this a shot.

By: Erin

Erin — Mon, 01 Dec 2008 15:13:34 +0000

Angela,
Thank you! I like the Cumberland as well, but the sage and pepper of the Lincolnshire really won me over.

I guess people like us just don’t settle for second best!

By: Angela

Angela — Mon, 01 Dec 2008 13:00:17 +0000

Oh, how fantastic, Erin! They look great. Although, I must confess that I’m a Cumberland sausage girl—I adore the spicing.

I know exactly what it’s like to crave something for years, and to search and search for it, before just knuckling down and making it yourself. Good on you! And now that you’ve got the KitchenAid attachment, you could start your own sausage-making business

By: Erin

Erin — Wed, 26 Nov 2008 17:08:51 +0000

Griffin, next time I’ll have to give Brown Betty’s a try!

By: Griffin

Griffin — Wed, 26 Nov 2008 07:27:45 +0000

Erin,

I’m glad you didn’t order food at the Trip… they take ages to serve it! Brown Betty’s cafe in St James Street is good for breakfast. Nottingham has it’s problems, what city doesn’t but it’s doing what it can. I do like it, especially for shopping.

Marc,

Sausage and Mash has always been British comfort food, but the quality of it has improved dramatically.

Leslie,

My mum was good at just doing stuff regardless of whether it was considered good or not. She hated the bland food she got, so she made what her grandma had taught her.

Oh I’m not libelling the Yorkshire pud, it’s superb stuff. But Yorkies would say it was the best thing ever the same way as Lancastrians would say the hotpot was actually far superior and the Cornish would dismiss both in favour of the pasty. As anybody who knows anything knows, Sussex food is the best… not that I’m biased or anything!!

By: Leslie

Leslie — Mon, 24 Nov 2008 19:04:29 +0000

Those sausages look fantastic, Erin, and I applaud your tenacity in making it happen and sticking to the original recipe. I’m sure the Lincolnshire Sausage Association would be proud. Now, I’m eagerly awaiting your black pudding recipe.

Griffin,
Sounds like your mom was one the the original trend setters with her Indian cooking, since it seems like, more than anything else these days, curry has become the national dish for UK. And don’t worry about me and the the cloudy British days, we Seattleites are quite used to months on end without ever seeing the sun, which is actually the one thing about living here that makes me feel at home.
I’ll just pretend your slight against the cheeseburger never happened, and I’ll turn another blind eye to your libeling of my husband’s people up in Yorkshire. I always know when we’ve entered God’s Country, as my husband will invariably roll down the car window so he can breath the air.

By: chefectomy

chefectomy — Mon, 24 Nov 2008 04:55:15 +0000

Hi Erin,

It’s been a bit since I paid a visit but glad I did. I just posted on a British favorite and on that same trip had some fantastic venison sausage in a pub with mash. Very similar to what you wrote about here. They really have this wonderful meal down across the pond.

Thanks for the recipe.

–Marc