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Lincolnshire Sausage

When an English farmer's market customer approached us asking for a "really sausagey sausage...you know?" We didn't really know. Brooks went back the farm, closed himself in the butcher shop and began mixing variations of sage, pepper, allspice and mace. What emerged was our most versatile sausage - the perfect blend of spices to enhance the pastured pork we put so much care into raising. This one is best with a mountain of mash, but works great on the grill, in a sandwich, and even for breakfast in a pinch!

 

 

    1. Himalayan Sea Salt
    2. Organic Black Pepper
    3. Organic Sage
    4. Organic Mace
    5. Organic Allspice
    1. Bangers and Mash
    2. Perfect for "casseroles"
    3. On the grill!
    4. Breakfast Sausage
    1. Wine: Cider or Perry
    2. Beer: Hefeweizen (Dreamweaver), or English Pale
    3. Cheese: Cornerstone, Aged Cheddar