How to Make Homemade Lorne Sausage (Scottish Square Sausage)
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4.7
How to Make Homemade Lorne Sausage (Scottish Square Sausage)
Description
How to Make Homemade Lorne Sausage (Scottish Square Sausage) uses equal parts ground beef and pork blended with fine breadcrumbs and a blend of black pepper, nutmeg, coriander, and kosher salt. The addition of water helps bind the mixture together, creating a firm yet tender texture typical of traditional Lorne sausage. The mixture is pressed tightly into a plastic-lined loaf tin to avoid air gaps and then frozen for several hours to set. Once firm, the loaf is sliced into thick square pieces suitable for frying or grilling.
The spices give the sausage a mild, aromatic flavor profile, while the mixture of beef and pork provides a balanced richness. This preparation method allows for even cooking and sturdy slices that hold their shape when cooked. The sausage is typically served as part of a hearty Scottish breakfast alongside eggs, buttered toast, and other traditional accompaniments.
For serving, pair the sliced sausage with eggs, bacon, potato scones, grilled tomatoes, and black pudding to create an authentic full Scottish breakfast. The recipe notes mention including a hot mug of tea with milk as a traditional beverage choice. There is also scope to add haggis to the plate for variety.
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 ½ cups breadcrumbs fine
- 1 ¼ tsp black pepper (freshly ground)
- 1 tsp nutmeg
- 2 tsp Coriander
- 2 tsp kosher salt do not use 2 tsp of table salt or it will be too salty, Diamond brand
- 5 oz water
Instructions
- Prepare a loaf tin by lining it with plastic wrap. (I wish there was something else to use, but I can't think of what will work in its place.)
- Mix the meat together in a large bowl until it forms a uniform consistency.
- Combine the breadcrumbs with the spices and salt, and mix well.
- Add the dry ingredients to the meat mixture, then add the water.
- Using a fork or your hands, mix all the ingredients together until it is evenly combined. This may take a few minutes.
- Put the meat into the lined loaf tin and push it against the bottom and sides of the tin to try to remove any air gaps. These will be holes in the sausage if they aren't removed. When it's completely tight, cover the top of the sausage with plastic wrap and place the loaf tin in the freezer for about 3 hours.
- Remove the in from the freezer and the sausage from the tin. Place on a cutting board, and with a sharp knife, cut into slices. You can make them as thick as you like, but they shouldn't be extremely thick.
- Place on a plastic cutting mat or tray and freeze until hard, then put into a freezer bag or container to keep frozen.
To Cook:
- Remove the number of slices you want to cook and allow to thaw in the fridge.
- Once thawed, fry in bacon fat, or a little olive oil, as part of a full Scottish breakfast.
Notes
- Use kosher salt carefully; avoid substituting with table salt to prevent oversalting.
- Ensure the sausage mixture is packed tightly into the loaf tin to prevent holes when slicing and cooking.
- Lined loaf tin with plastic wrap is recommended for easy removal, as alternatives may not work well.
- Serve with traditional Scottish breakfast items such as eggs, buttered toast, bacon, Heinz beans, potato scones, grilled tomatoes, and black pudding.
- Optionally include haggis for a more complete Scottish breakfast experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14slices
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 2 slices | |
| Calories | 215kcal | 11% |
| Carbohydrates | 9g | 3% |
| Protein | 13g | 26% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 46mg | 15% |
| Sodium | 457mg | 19% |
| Potassium | 210mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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