Links of Lincs.

As something of a connoisseur where sausage is concerned and especially of the only true sausage which originates, of course, in Lincolnshire, I was sorry to see that sales of sausage have fallen. Naturally, this is because the great British public has been alarmed as to what rubbish can go into the factory produced varieties. This should not be the case with butcher's sausage which should be as good - or as poor - as ever.

For several years, I have researched Lincs links as the traditional taste has seemingly been replaced. I find it astonishing, in an era when powerful tastes are sought by the British with chilli, curry et al, that the humble Lincolnshire sausage has become more bland and a fraction of what they once were in terms of tastiness. There must be Lincs butchers producing the traditional taste out there but, although I have experienced many excellent types in my search - the flavour that I have known from boyhood has disappeared in recent years.

Desperate measures are required in desperate circumstances and this is no exception. I now make my own! Pork mince from a butcher I trust, breadcrumbs, plenty of sage, a little salt, a reasonable amount of black pepper and there you are. It is simple, cheaper and the best I know. I can even control the fat content. So - is the taste the same? - Well, almost there. I am experimenting with the proportions and my scream of 'eureka' is now not too far away!