Today is Lincolnshire Day celebrated every year on 1st October to mark the anniversary of the Lincolnshire Rising, a revolt by Catholics against the establishment of the Church of England by Henry VIII in 1536. The first official Lincolnshire Day was held in 2006 to commemorate the uprising. The date was voted on by readers of Lincolnshire Life magazine and BBC Radio Lincolnshire listeners. The day aims to encourage local people, often known as yellowbellies, as well as those who have moved from the county, to honor the historical event along with Lincolnshire’s traditions, past and culture. Some people dress up in yellow to celebrate the day, while others hold local events and decorate their workplaces with Lincolnshire flags.
I have honored Lincolnshire numerous times in my posts because of famous sites and events, or because of famous people from Lincolnshire, such as, Sir Isaac Newton, Alfred Lord Tennyson, Matthew Flinders, Joseph Banks, and George Boole. Lincolnshire is home to the famous Red Arrows RAF display team, Lincoln Cathedral, the Lincolnshire Wolds and original copies of the Magna Carta (1215) and Charter of the Forest (1217).
Lincolnshire is also the putative home of a famous poacher, immortalized in a ballad that is sometimes referred to as a folk song, but is really an old broadside of unknown origin. It made it into numerous song books for schools, and I expect everyone who went to school in England in my era knows it. Here it is sung by members of the Royal Anglian Regiment for whom it is a regimental march (and they are nicknamed The Poachers):
This might lead you to cook hare or deer in celebration, but Lincolnshire is much better known for its pork products. I have given recipes for Lincolnshire haslet, and pork pies already. Now I will turn my attention to Lincolnshire sausages.
Lincolnshire sausages are made with coarsely chopped or ground pork mixed with binders, seasonings and a preservative. Traditionally, the dominant seasoning flavor has always been sage, although some modern recipes include other herbs, such as parsley or thyme, and flavorings such as onion. Efforts to standardize and control the manufacture of Lincolnshire sausages have resulted in a proposed ingredients list to which future manufacturers of Lincolnshire sausages may have to adhere:
British pork, coarse cut, minimum meat content 70%
Maximum fat content 25%
Sage, salt and pepper
Natural pork casings (or sheep casings, for chipolata-style sausages)
Sulphite preservative (to 450 ppm maximum)
Unlike the Cumberland sausage, there is no standard width or length for a Lincolnshire sausage. Commonly, the variety is associated with a broader style, but Lincolnshire chipolata sausages are also widely available. In 2004, a group of 13 Lincolnshire butchers, led by the large sausage-producing firm of George Adams & Sons, began moves to protect the name of the Lincolnshire sausage, applying for Protected Geographical Indication (PGI) status under European Union law, which may go by the wayside under Brexit. In support of the PGI application, the Lincolnshire Sausage Association was formed in early 2006. Under these proposals, to qualify as a ‘Lincolnshire’ sausage, not only would a sausage have to be manufactured in the county, but it would also have to conform to the standard ingredient list, above.
Bangers and mash are, therefore, on the menu today with a gravy seasoned with sage and onions.