When I came across a sausage called the “Far-Famed Cambridge Sausage” in a 1938 ‘Handy Guide for Pork Butchers’, I couldn’t resist making it? But what type of sausage was it?

I’m guessing that it was far better known in those days: I’d only ever heard of it in passing. A quick online search told me that the best know brand was Palethorpe’s ‘Royal Cambridge sausages’, though they were made in Shropshire, and that there were 2,500lbs of them were aboard the Titanic when she sailed on her maiden voyage!

This sausage formulation was posted on the sausagemaking.org forum. It has had a slight alteration by me. It was developed from a recipe that was originally supplied by the butcher Phil Groth to forum member Parson Snows with some adaption by another forum member, Oddley.

I have since been informed that the only herbs and spices in a ‘true’ Lincolnshire sausage are sage, salt, and pepper. This was supported by The Lincolnshire Sausage Association’s (failed) application for EU PGI status. So, this recipe is ‘technically’ not a true Lincolnshire. It is, however, a great recipe and a Lincolnshire sausage in spirit.

This is the everyday Pork Sausage that I make for Pauline. She prefers thin sausage in sheep’s casings. Sheep’s casings are harder to use than hogs as they split more easily but the extra care needed is worth it as the delicate casings make for great eating.

This sausage is an amended version of the Every Day Pork Sausage that I posted a while ago. The first version is a nice peppery sausage that we all like a lot. The family, however, thinks this one is even better. Less peppery and with a more rounded flavour.