… other than ‘ooh, isn’t Lincolnshire really flat?’ the most common phrase that people say to me when I tell them where I live is..’ ooh, nice sausages!’… and yes, they are nice sausages… well, sometimes. I guess it depends on who’s making them. There are a lot of herbs in a traditional Lincolnshire sausage. Get this bit wrong and you end up with a dry, fiercely aromatic, unpleasant link… get it right and you end up with a gentle kick that subtly reminds you that you’re not just eating any old banger!
So good is the Lincolnshire Sausage it even has its own Festival, now in it’s 9th year, taking place this year in the grounds of Lincoln Castle on the 29th October. It celebrates everything sausage, with cookery demo’s, tastings and lots of fun stalls. People have been known to make cross-continent pilgrimages to visit!
oh and by the way, I live in The Lincolnshire Wolds. ‘Wolds’ is old English for ‘Hills’… they have them in the Cotswold’s and no one would accuse them of being flat… honestly, it couldn’t be more hilly if it tried…
Simons of Spilsby is a wonderfully modern kind of butcher/deli hybrid. He has an extensive, high quality meat counter but also makes a lot of his own sauces with which you can marinade, stew or bbq your meats… he makes glorious pies and genius ‘TV Dinner’ style ready meals… he also makes a mean Lincolnshire Sausage which i’ve used in this warming, hearty, Autumnal family meal.
Lincolsnhire Sausage and Mixed Bean Casserole
6 lincolnshire sausages – sliced into chunky pieces.
a medium onion – finely chopped
1 stick of celery – finely chopped
1 medium carrot – finely chopped
2 cloves of garlic – crushed
half a medium sized swede – diced
1 tin of chopped tomatoes
1 tin of mixed beans – drained (or any beans of your choice, borlotti or canelinni would work well)
a mix of fresh herbs and seasoning
half a glass of red wine (optional
half a pint of stock
– in a casserole dish you can transfer to the oven, saute the onions in some olive oil and butter until translucent, add the sausages and brown gently for about 8 minutes. Remove the sausages from the dish and set aside.
– add the rest of the veg and saute until nearly tender, then add the tomatoes, beans and the stock and wine followed by the browned sausages.
– give it a good stir and then transfer it to a gently hot oven, 190, for a good 30-40 minutes. Let it cool slightly before serving either on it’s own or over some creamy mash.
eat and of course, enjoy!
It is definitely autumn now that the sausage casserole is on the menu! Looks lovely, filling and warming and all in one pot. Just my kind of meal. I would probably use cumberland sausages as I don't know if I could get lincolnshire sausages in the south of Scotland.
Oooh I do love sausages, though I have even less chance than Janice of catching a proper Lincolnshire one in my neck o' the woods (which are also very, very hilly). Love your work x
We are fast approaching the kind of weather that calls for a casserole like this. Of course we won't be having Lincolnshire sausages but we lot of other options, including making a turkey sausage as I have done off and on over the years. Nice posting, Dom.
I love Lincolnshire sausage….you can keep your fancy apple this and chilli that ….. give me a good Lincolnshire any day !!
Just the recipe I need now my younger son has come home post university. Thanks Dom:-)
I only remember Scunthorpe from when I was in Lincolshire many years ago. Dad had a sailboat called the Lincolnshire Imp whose image also graced our doorway with a knocker. I wish I remembered sausages and Yorkshire pudding instead.
Good recipe.
Mildly obscene photo.
I love Lincoln, and bangers and that is a wonderful looking meal Dom, just right for British Food Fortnight and the Autumn…..love the photo of it in the pudding bowl too.
Karen
Don't you just love a good sausage (get your mind out of the gutter!). Your stew looks fantastic and I'd love a bowl – could you express a bowl across the pond?
Thank you for your kind words about my mom. I'll be processing tomatoes for canning.
Mary
Now feeling peeved on two counts! Lincolnshire just pipped Cornwall to the post for best of British Food votes and now your suggesting Lincolnshire might even be hillier. I'm retiring in high dudgeon and ignoring those sausages all together 😉
@ PDFTA – you see it.. I don't…
@ Choclette… we ROCK man!!
If I ate sausages this would be tonight's dinner for sure ;0)
i have beans on the stove RIGHT NOW !!! off to dig some sausage out of the freezer…..
love seeing you at farmhouse kitchen..it's always nice to see a friend
kary and teddy
🙂
PDNFTA & OB&CS – Hehehehe!!!
Dom – now you know the smut level of your readers – you'll just have to watch out!!!!
Yummy warming dinner.
This looks perfect for the start of fall, I wonder if it would do well in a slow cooker?
Mmmmmm … fall! Give me a stew and a loaf of crusty and I'm good! Yours looks a winner!
How delicious Dom! Love it. What a wonderful meal at the start of autumn. I'm not sure I had Lincolnshire sausage before, mostly Harrogate or Cumberland. I have to have a look.
That second photo is making me drool.
Winter must be a-coming, it's all sausage casseroles this week – you and Kath-Ordinary-Cook.
Very jealous, the wife isn't keen and this sounds veh nice.
it is totally casserole season! yum yum yum!! ps i sigh a little every time i see your new banner 🙂
Looks yummy! I might have to give this a go. 🙂
What is the dish? Is this mix veg?