At the University of St Andrews on the coast of Scotland, I got a degree, met my lovely wife and (more importantly) I made the acquaintance of an odd square sausage named after either an early 19th century comedian or a region in the west of Scotland, the Lorne sausage.
Just kidding. About the sausage being more important than meeting my wife, not about my wife and co-blogger being lovely, she is. Very lovely. And she reads my posts.
Lorne Sausage
Lorne sausage is very easy to make, I would consider it a great starter sausage. If you have never made a sausage before you can make this one and impress your meat eating friends. Your vegetarian friends will say, "meh" but you're not making it for them are you? You can enjoy this sausage as part of a traditional traditional cooked breakfast of bacon, fried eggs and (of course) sausage. You can also use it to make an awesome sausage sandwich or use as burger substitute on the bbq.
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1/2 cup of panko breadcrumbs
- 1 1/2 tsp kosher salt
- 1 1/2 tsp ground coriander
- 1 tsp ground black pepper more if you want it spicier
- 1/2 tsp ground nutmeg
- 1 tsp ground mace
Instructions
- Line 2 loaf pans with cling wrap/film, leaving enough overlap to cover the sausage top of the sausage mixture once you have placed it into the pans.
- Mix the ingredients by hand or in a KitchenAid with the paddle mixer.
- Place mixture in the loaf pans, and cover with the cling wrap/film. Put the loaf pans in the freezer for about half an hour until the mixture is firm enough to slice.
- Cut the semi-frozen loaves into half inch thick slices. You can fry or bbq immediately or freeze the individual slices. If freezing place parchment paper between each slice so you can separate the number of slices you need without defrosting them all.
Whether you be in a Hotel, a Guest House or a Bed and Breakfast, you will be offered a Scottish cooked breakfast, that will usually include the slices of this Scottish Lorne sausage.
Sliced and fried haggis is one of my favourites.