Lincolnshire sausages are also characterised by their open, chunky texture, the result of the constituent pork being coarsely chopped or ground rather than minced.

Lincolnshire sausages are made with coarsely chopped or ground pork mixed with binders, seasonings and preservative.

In 2004, a group of 13 Lincolnshire butchers, led by the large sausage-producing firm of George Adams & Sons, began moves to protect the name of the Lincolnshire sausage, applying for Protected Geographical Indication (PGI) status under European Union law.

[5] The PGI application was rejected by the UK Department for Environment, Food and Rural Affairs (DEFRA) in 2012, which cited a lack of strong ties to the county.

Commonly, the variety is associated with a broader style, but Lincolnshire chipolata sausages are also widely available.