Which herb is traditionally used to flavour Lincolnshire sausages?
Lincolnshire sausage are made with coarsely chopped or ground pork mixed with binders, seasonings and preservative. Traditionally, the dominant seasoning flavour has always been that of the herb sage, but some recipes include other herbs, such as parsley or thyme, and flavourings such as onion. Efforts to standardise 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: 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
Hungarian sausages Hungarian sausages The cuisine of Hungary produces a vast number of types of sausages, many of which were influenced by their Polish,Slovak neighbors and brethren. Different regions in Hungary may have their own sausage recipes and tastes. The Hungarian sausages may be boiled, fresh or dried and smoked, with different spices and flavors, "hot" or "mild". These sausages may be eaten like a cold cut or used in the main courses. The Hungarian cuisine uses the different types of sausages in many ways, in vegetable stews, soups, potato stews like "paprikás krumpli" (paprika-based stew with spicy sausage and potatoes), bean