Washingborough Hall

Washingborough, United Kingdom

A country house hotel just outside Lincoln with a 2 AA Rosette dining room. Head chef Mark Cheseldine builds menus around local Lincolnshire produce, and the sausages appear in refined forms: Lincolnshire sausage with sage-infused potato purée and cider reduction, or as a starter with pickled onions and grain mustard. Sunday lunch features them alongside roast beef.

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Sausages served here

Lincolnshire Sausage

Lincolnshire, England

Verified

A coarse-ground fresh pork sausage from eastern England, defined by one herb: sage. Where other British bangers lean on pepper or mixed spice, the Lincolnshire lets sage do the talking. The pork is chopped through a wide grind plate (minimum 4.5mm), giving the sausage a chunky, open texture that sets it apart from the smooth paste of mass-produced alternatives. Breadcrumbs bind the filling, and the natural hog casing snaps when cooked.

freshporksage