This is a typical Scottish square sausage, served typically with a traditional “fry up” (Scottish breakfast) on a roll or served with mash potatoes and fried onions.
I use a bread pan lined with cling film (saran wrap) you want enough to fully cover the mixture once in the pan.
- 1 & 1/2lb of mince (ground) beef you want about 15-20% fat
- 1/2lb minced (ground) pork (you can use all beef if you don’t like pork)
- 1/2 cup of bread crumbs (this can be replaced with 1 egg for lower carb option)
- 1 teaspoon salt
- 2 teaspoon ground nutmeg
- 2 teaspoon ground coriander
- 2 teaspoon mace
- 1 teaspoon black ground pepper
- 1 tablespoon of lard or vegetable oil
Preparing the mixture
In a large bowl mix all the ingredients together by hand ensuring all the ingredients are fully combined. Pour the mixture in to a bread pan lined with saran wrap, push the mixture down with your hand or back of a spoon to get it nice and compact.
Refrigerate overnight or place in the freezer for about an hour, then your Lorne sausage is ready to be sliced and shallow fried.
Now let’s cook
Shallow fry for 3 -4 minutes each side on a medium heat, (depending on the thickness) I use lard to fry as it gives it the authentic taste, you can use vegetable oil if you don’t have lard.
Tip; This can be stored in the freezer for up to 4 weeks, slice after refrigeration and store in a food bag or individually wrap in saran wrap. Can be cooked from frozen, shallow fry until fully cooked.