Tuesday, 5 March 2019

Fosters Butchers - Lincoln - Lincolnshire Sausage


 I was born in Lincoln and spent the early part of my childhood there. We lived in Spa Street, a neat terrace on a steep hill, leading off the main Monks Road downwards towards the railway lines. It therefore made sense to start my search for Lincoln sausages in a butcher on that very road, Monks Road, just a stone’s throw from my first primary school.

Instead of writing my own background info I will quote from the Fosters’ website. “We are a local family run business, which has been trading from the same premises for over 130 years through 6 generations of the Foster family. During this time our business has changed considerably. We not only operate a top quality retail butchers and bakers shop but we also supply a wide range of catering outlets including pubs, restaurants, hotels, canteens, schools and nursing homes.

We also operate our own bakery which produces homemade Lincolnshire pork pies, meat pies, sausage rolls, homemade bread and cakes. We also produce our own top quality Lincolnshire sausages and haslet.

We particularly pride ourselves on the reputation that we have built up for our Lincolnshire Beef. We still select direct from the farm, choosing local farms that we have built up a good relationship with over a number of years. The Beef is butchered on our premises and then most importantly matured correctly for perfect eating quality.
The current owners are brothers, Mark and Paul Foster who along with their skilled and experienced staff work hard to provide all their customers with top quality local produce.”


Where To Find Them:
The address in 111 Monks Road, Lincoln, use the postcode LN2 5HT if using SausNav. You can park in the side road adjacent to the shop.

Opening Hours:
Monday – 0730 to 1700
Tuesday – 0730 to 1700
Wednesday – 0730 to 1200
Thursday – 0730 to 1700
Friday – 0730 to 1700
Saturday – 0730 to 1300
Sunday - Closed


Stanwatch:
Owners Mark & Paul Foster were both a-choppin’ and a-slicin’ away when I arrived first thing on a Monday morning. They weren’t alone, at least one other smartly overalled Stan was busy at the block. I like to see the chaps preparing the produce fresh and on-site.

Flavour:
First note reads “spot on the money for a Lincs”.  You’ll find very well combined flavours of pork and sage with just the right amount of seasoning. There’s a very gentle heat of pepper as an after-taste but it’s balanced out by the sweetness of the locally sourced pork. Fosters have got the ingredients mix exactly right here, well played lads! I did ask for the recipe but as always “It’s an ages old secret, passed down through the generations”. Bah.


Texture:
To start, the skins here are fabulous, natural casings and when fried have that snappy quality when you cut them. These snap like an overweight rugby player’s jockstrap.  The filling initially seems quite fine but when you push it apart there are plenty of decent sized niblets of niceness to keep you happy. These sausages fall apart beautifully in the mouth. I’d say “an eight and a half, maybe a nine in a few beers time” – can you spot the music quote there?

Vital Statistics:
Average Weight Uncooked = 64 grams
Average Weight Cooked = 55 grams

Meat Content = 65% minimum. As with any good quality butcher they add more than this but state 65% as a safe benchmark for the Food Standards people.


Value For Money:
£3.23 for 8 sausages weighing 512 grams. This works out as £6.29 per kg and 40p per banger.
We rate this as fantastic value for money.

The "Aah, Bisto" Factor:
They looked a little pale and uninteresting before cooking but bulked up manfully and impressively while browning in a most pleasing style. Irresistible aromas wafted around the kitchen as these sausages fried in the pan. There were also lovely bubbly sizzling sounds as the fat content melted and did its job, moistening the filling beautifully. Cooking them was almost as much fun as eating them.



And Finally, Esther:
These are brilliant bangers at a barmy low price. You’ve simply got to try some as soon as you can.

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