I know this Farmhouse Beef and Sausage Shape doesn’t look very attractive, but I cannot emphasise how delicious this is.
![Farmhouse Beef and Sausage Shape](jpg/img-0487ef39.jpg)
An Old English Farmhouse Recipe from East Anglia and Lincolnshire
![Farmhouse Beef and Sausage Shape](jpg/img-0486e2ca.jpg)
I know this Farmhouse Beef and Sausage Shape doesn’t look very attractive, but I cannot emphasise how delicious this is.
It’s a very old farmhouse recipe, believed to originate from East Anglia and Lincolnshire. The orignal recipe was in an old Farmhouse cookbook I have by Mary Norwak.
Anyone familiar with Lincolnshire Haslet will see the similarities, however, this recipe doesn’t use any offal in it, it’s mainly beef, sausagemeat, bacon, bread and seasonings.
![Farmhouse Beef and Sausage Shape](jpg/img-048860ae.jpg)
It’s also similar to meatloaf, as many of my readers across the pond will see. But, it’s not baked in a tin and, it’s not made with just minced beef either.
You bake it free-form on a baking tray and it’s just as delectable when served cold, especially between two slices of bread in the form of an epic sandwich!
Serve it warm initially with mashed potato and seasonal vegetables. Do make a gravy if you wish – we actually prefer it au natural with a generous smear of English mustard.
![Farmhouse Beef and Sausage Shape](jpg/img-0489832a.jpg)
As I said before, it’s also great when served cold; slice thinly and serve it with crusty bread, pickles, chutney and salad.
Once cooked it freezes well. Allow it to cool, then wrap it in greaseprrof paper and tinfoil. Defrost overnight.
![Farmhouse Beef and Sausage Shape](jpg/img-04952130.jpg)
This humble dish would make a great alternative to a Sunday Roast – serve it with all the usual suspects such as Yorkshire Pudding, gravy, roast potatoes, and seasonal vegetables.
I used Lincolnshire sausages in this recipe, as I’d just bought some from my favourite, local butchers. However you can use any sausages local to you.
![Farmhouse Beef and Sausage Shape](jpg/img-04966306.jpg)
I hope you enjoy this tasty old, English recipe if you make it, and please let me know in the comments below, Karen
Notes:
- Once cooked it freezes well. Allow it to cool, then wrap it in greaseprrof paper and tinfoil. Defrost overnight.
- I used Lincolnshire sausages in this recipe, as I’d just bought some from my favourite, local butchers. However you can use any sausages local to you.
- You should get between 12 and 16 slices, enough for 4 to 6 servings.
- List of British sausages:
- There are hundreds of different types of sausage in the UK, although they each somehow have unique blends of taste and appearance. Here are a handful of the most popular types of sausage:
- Yorkshire sausage
- Oxford sausage
- Suffolk sausage
- Marylebone sausage
- Gloucester sausage
- Cumberland sausage
- Lincolnshire sausage
More Meat Loaf and Sausage Recipes
- Healthy Hidden Veg Meatloaf
- Pork Sausage and Orange Terrine (Gluten Free)
- Sausage, Bacon & Sage Stuffing Loaf
![Healthy Hidden Veg Meatloaf](jpg/img_7486-1d305.jpg)
![Meatloaf or Terrine? An Easy Recipe for Pork Sausage and Orange Terrine](jpg/zuris-pork-sausage-terrine1efd.jpg)
![Sausage, Bacon & Sage Stuffing Loaf](jpg/24f62c3e-3766-4caf-b449-a86b810e23678c5f.jpg)
![Easy Three Ingredient Sausage Rolls](jpg/img-8398227f.jpg)
![Easy Sausage Plait](jpg/img_2856-1393e.jpg)
![Sausage and Onion Puff Pastry Pie](jpg/8f2e5ed5-7056-4076-9447-37057d953609c2fb.jpg)
Recipe for Farmhouse Beef and Sausage Shape
![Farmhouse Beef and Sausage Shape](jpg/img-048735ab.jpg)
Farmhouse Beef and Sausage Shape
I know this Farmhouse Beef and Sausage Shape doesn’t look very attractive, but I cannot emphasise how delicious this is.
It's a very old farmhouse recipe, believed to originate from East Anglia and Lincolnshire. The orignal recipe was in an old Farmhouse cookbook I have by Mary Norwak.
Anyone familiar with Lincolnshire Haslet will see the similarities, however, this recipe doesn’t use any offal in it, it’s mainly beef, sausagemeat, bacon, bread and seasonings.
It's also similar to meatloaf, as many of my readers across the pond will see. But, it's not baked in a tin and, it's not made with just minced beef either.
This humble dish would make a great alternative to a Sunday Roast - serve it with all the usual suspects such as Yorkshire Pudding, gravy, roast potatoes, and seasonal vegetables.
I used Lincolnshire sausages in this recipe, as I'd just bought some from my favourite, local butchers. However you can use any sausages local to you.
I hope you enjoy this tasty old, English recipe if you make it, and please let me know in the comments below, Karen
Ingredients
- 500g 5% fat minced beef
- 150g Lincolnshire sausages, skinned and crumbled
- 100g smoked lardons, or finely diced smoked streaky bacon
- 1 onion, peeled and very finely diced
- 4 cloves garlic, peeled and minced
- 1 egg
- 2 slices of wholemal bread, crumbled
- 2 tablespoons fresh sage and parsley, finely chopped
- 1/2 teaspoon white pepper
- 1/4 teaspoon sea salt
- 1/4 teaspoon minced mace
Instructions
- Pre-heat oven to 200C/400F/Gas 6.
- Line a baking tray with paper.
- Place all the ingredients into a large mixing bowl, wet your hands and knead the mixture with your hands. Bringing the mixture into a large ball that keeps its shape. This may take 3 to 4 minutes to make sure that all the ingredients have emalgamated. If your hands become sticky, wash them and wet them again before continuing.
- Place the shape on to the paper lined baking tray and flatten slightly - it should be an oval shape and not too high, otherwise the middle may not cook as much as the outside.
- Bake for 35 to 45 minutes, until all the juices run clear from the shape, and it's a dark brown (but not burnt!)
- Allow to sit, covered with foil, for 15 to 20 minutes before serving warm in slices.
Notes
Once cooked it freezes well. Allow it to cool, then wrap it in greaseprrof paper and tinfoil. Defrost overnight.
I used Lincolnshire sausages in this recipe, as I'd just bought some from my favourite, local butchers. However you can use any sausages local to you.
You should get between 12 and 16 slices, enough for 4 to 6 servings.
There are hundreds of different types of sausage in the UK, although they each somehow have unique blends of taste and appearance. Here are a handful of the most popular types of sausage:
- Yorkshire sausage
- Oxford sausage
- Suffolk sausage
- Marylebone sausage
- Gloucester sausage
- Cumberland sausage
- Lincolnshire sausage
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 433Total Fat 29gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 15gCholesterol 137mgSodium 715mgCarbohydrates 8gFiber 1gSugar 2gProtein 34g
![Farmhouse Beef and Sausage Shape](jpg/img-0494cd0e.jpg)
Tracey Linn Rogers says
I made this recipe last week and it was delicious! I live in the USA so don’t have Lincolnshire sausage but I used a common sausage link that is available in the grocery store and it tasted great. The recipe was easy to follow and my husband and I really enjoyed it. It will be on our rotation of regular dinner selections.
Karen Burns-Booth says
Hi Tracey
I’m so pleased to hear you were able to adapt this recipe to where you live!
Thanks for your kind comments.
Karen
Jodi Holliday says
I cannot believe how DELICIOUS this is! I just used some hot Italian sausages that I had and it was amazing! I’ve shared this recipe with 4 other people and I just made it a couple of days ago. YOU ARE AMAZING!
Karen Burns-Booth says
Thank you so much for your lovely comment here Jodi!
I’m always thrilled to hear when one of my recipes is enjoyed!
Karen