EASY HOMEMADE LORNE SAUSAGE RECIPE
This simple but tasty meat square is a Scottish classic and is perfect packed inside a morning roll or as part of a full Scottish breakfast Unlike a traditional sausage, a Scottish square sausage has no casing which means it's easy to make at home, hence why we thought it was about time we came up with our own Lorne sausage recipe.
Provided by Phil & Sonja
Categories Recipes
Time 3h10m
Number Of Ingredients 9
Steps:
- Line your loaf tin, or whatever you're using to make the square sausage, with clingfilm, with enough hanging over the edges to wrap over the opening once you've put the sausage meat in it.
- Add all the ingredients to a bowl and use your hands to thoroughly combine.
- Squash the sausage meat into the loaf tin as densely as possible. If you have any leftover you can set aside to make meat patties out of it!
- Wrap the clingfilm over the top so it's fully covered and place in the freezer for 2 hours, or until firm enough to slice.* Alternatively, leave it in the refrigerator for 24 hours until it is firm.
- Remove the sausage from the tin using the clingfilm to lift it out and then cut into 1cm slices.
- You can use it immediately, put it in the fridge to be used within the next 2 days, or put pieces of baking paper between slices and place them in a container to fully freeze and pull out to use as you wish.
- Cook in a frying pan for a few minutes each slide or grill and then serve in a morning roll with your choice of sauce, or as part of a full Scottish breakfast!
Nutrition Facts : Calories 276 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 23 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 209 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
SLICED SAUSAGE (ALSO CALLED LORNE SAUSAGE)
Make and share this Sliced Sausage (Also Called Lorne Sausage) recipe from Food.com.
Provided by BrendaM
Categories Breakfast
Time 15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- **The beef and pork should not be too lean or the sausage may be too dry.
- Mix really well by hand then place in an oblong pan about 10" x 4" x 3".
- You might need two pans.
- Place in the freezer for a little while till it's just starting to set.
- Remove it and cut them to the thicknes you like and put them into freezer bags and put them back in the freezer.
- When required, defrost and fry in a little fat or oil until brown and cooked through.
Nutrition Facts : Calories 496.9, Fat 28.6, SaturatedFat 10.7, Cholesterol 122.5, Sodium 884.8, Carbohydrate 19.9, Fiber 1.4, Sugar 1.8, Protein 37.2
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