Lincolnshire sausage is famous for its course texture and the flavour of sage. I compare rusk and bread crumbs to see which one makes a superior banger.

Lincolnshire Sausage:
70% pork butt
15% rusk or breadcrumbs
15% cold water

1.8% salt
0.4% white pepper
0.5% fresh sage
0.2% dried rubbed sage
30-32mm hog casing

Notes: You can use 1% fresh sage or 0.4% dry sage instead of using the combination of the two

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