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Lorne Sausage

Yields1 ServingPrep Time10 minsTotal Time10 mins

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 Recipe

 1 lb minced (ground) beef.80/20 mix.
 1 lb minced (ground) pork.80/20 mix.
 2 cups plain panko breadcrumbs or butcher's rusk.
 1 tsp ground black pepper.Freshly ground is best.
 2 tsp kosher or sea salt.or 1 tsp. table salt.
 1 ½ tsp ground coriander.
 ½ tsp ground nutmeg.
 ½ tsp ground mace (optional)If omitting, increase coriander and nutmeg by 1/4 tsp. each.
 ½ cup cold 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).

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