IT WAS a 102-year-old recipe that earned George Adams the title of winner of the Butcher’s Pride Sausage Competition in Spalding.
As far as Mary Adams, the grandaughter of the original George Adams, is aware, the recipe is pretty close to the one devised by her grandfather.
Mary naturally can’t reveal the precise ingredients of the mix that won the title against competition from 15 butchers and 19 different recipes in the event at Sage Restaurant. The competition was devised by MP John Hayes, who was sponsor and provided the trophy.
However, Mary has offered some clues to the tasty savoury treat, saying it contains sage, salt and pepper, breadcrumbs and pork shoulder and belly. But it is the precise quantities of those ingredients, plus the natural casing of the sausage, that makes George Adams’ Lincolnshire sausages the best.
“We have the accounts book for when the butcher’s shop was started in 1910 and it certainly mentions those ingredients,” said Mary. “The recipe is very traditional but I don’t know if anyone could exactly date it, but we believe it’s the 1910 traditional butcher’s recipe.”
As to the best method for cooking the sausages, Mary says they are as good grilled as fried, but admits: “They are fried at home.”