Beef, pork and spices mixed together to create a delicious Scottish staple. Perfect as part of a full Scottish breakfast or simply enjoyed in a freshly-buttered roll.
Lorne sausage (or Scottish square sausage) can either be all-beef, all-pork, or in the case of this recipe, a mixture of both. It's important that whatever meat you use, it has at least 20% fat, otherwise the sausage will be too dry.
Once sliced, the sausage can either be fried or grilled and eaten right away, or separate each slice with parchment paper, put into a freezer bag and store in the freezer until ready to use. If frozen, thaw before cooking.
½tspground mace (optional)If omitting, increase coriander and nutmeg by 1/4 tsp. each.
½cupcold water.Add up to 2 tbsp. more if necessary.
1
Line a loaf tin with clingfilm, with enough hanging over the edges to wrap over the opening once you’ve put the sausage meat in it. You can also use an empty milk or cream carton with the top cut off.
2
Add all the ingredients to a bowl and use your hands to mix everything thoroughly.
3
Squash the sausage meat into the loaf tin as densely as possible.
4
Wrap the clingfilm over the top so it’s fully covered and place in the refrigerator for 24 hours until it is firm.
5
Remove the sausage from the tin using the clingfilm to lift it out and then cut into 1/2" slices using a sharp, serrated knife (bread knife).
½tspground mace (optional)If omitting, increase coriander and nutmeg by 1/4 tsp. each.
½cupcold water.Add up to 2 tbsp. more if necessary.
Directions
1
Line a loaf tin with clingfilm, with enough hanging over the edges to wrap over the opening once you’ve put the sausage meat in it. You can also use an empty milk or cream carton with the top cut off.
2
Add all the ingredients to a bowl and use your hands to mix everything thoroughly.
3
Squash the sausage meat into the loaf tin as densely as possible.
4
Wrap the clingfilm over the top so it’s fully covered and place in the refrigerator for 24 hours until it is firm.
5
Remove the sausage from the tin using the clingfilm to lift it out and then cut into 1/2" slices using a sharp, serrated knife (bread knife).
Hi Jennifer. There’s no reason why you shouldn’t. You may have to add a little extra liquid to make it easier to work with as Lorne Sausage tends to be a bit more dry and crumbly than regular breakfast sausage, but other than that, it should be fine. In fact, it sounds so good that I think I’ll try it myself. Thanks for the great idea!
Can I use this to make Scotch Eggs?
Hi Jennifer. There’s no reason why you shouldn’t. You may have to add a little extra liquid to make it easier to work with as Lorne Sausage tends to be a bit more dry and crumbly than regular breakfast sausage, but other than that, it should be fine. In fact, it sounds so good that I think I’ll try it myself. Thanks for the great idea!