Which British sausage is traditionally made with pork, sage, and breadcrumbs and associated with Lincolnshire?

The British sausage traditionally made with pork, sage, and breadcrumbs and associated with Lincolnshire is the Lincolnshire sausage.

Lincolnshire sausages are known for a coarse texture and a prominent sage flavour. They are generally made from coarsely minced pork combined with seasoning and rusk or breadcrumbs, then filled into natural casings. Their shape is often a continuous coil or a linked sausage, depending on the producer.

The sausage is strongly tied to Lincolnshire in eastern England, where local butchers developed characteristic recipes. There is no single universal formula, so proportions and additional seasonings can vary while sage remains the signature association.

It is often confused with Cumberland sausage, which is also a British regional pork sausage but is especially associated with Cumbria and a coiled presentation. Lincolnshire sausage is distinguished chiefly by its sage-led seasoning profile.