Lorne Sausage - Scottish Square Breakfast Sausage
Fried up and slapped on a roll, you can’t eat a more Scottish breakfast than a square slice of Lorne sausage! Slather on some brooon sauce and you’ll be happier than having mince and tatties for dinner.
Servings 12 Slices
Calories 258kcal
Cost $15
Ingredients
- 500 g beef mince 1 lb
- 500 g pork mince 1 lb, sub all beef
- 1 egg
- 1 cup bread crumbs sub butcher’s rusk, 135 g / 4.76 oz
- 2 tsp salt
- 1 tsp ground coriander
- 1 tsp ground nutmeg sub mace
- 1 tsp black pepper
- ¼ cup cold water
- ½ tbsp vegetable oil
Instructions
- Mix the 500 g beef mince, 500 g pork mince, 1 cup bread crumbs, 1 tsp ground coriander, 1 tsp ground nutmeg, 1 tsp black pepper, 2 tsp salt, 1 egg in a large mixing bowl with your hands until very well combined.
- Add the ¼ cup cold water and continue mixing until smooth.
- Line a loaf tin with baking paper, then add in your sausage mix and press it down firmly, especially along the edges.
- Cover with more baking paper and a couple of rubber bands, To set, pop in the freezer for 2-3 hours or place in the fridge overnight (around 8 hours). Essentially we want to give the sausage time to firm up, so it can be sliced easily.
- Remove the loaf out of the tin and onto a chopping board. Slice with a serrated knife in 1.5cm / 0.6 in widths.
If freezing for future use
- Lay slices on layers of baking paper in an airtight container and place in the freezer so you're easily able to separate as needed.
If cooking straight away
- Heat a large frying pan over medium high heat and drizzle in your ½ tbsp vegetable oil. Add your slices of sausage, up to 4-6 at a time depending on your frying pan size, leaving space between each piece. Cook for 4 minutes each side, then serve up on your favourite morning roll or as part of a big breakfast.
Notes
- Heat - Medium high heat is your key when cooking your slices - it allows the meat to cook through to the middle, and crisps the outside without burning it.
- Thickness - If you prefer a thicker slice, that's fine, just remember to allow extra time for it to cook through and keep that heat lower so you don't burn it!
- Storage - You can layer the uncooked slices between sheets of baking paper in an airtight container for a couple of days in the fridge or a month in the freezer. Once cooked, pop them in the fridge and eat up within 2-3 days.
- Herbs - If you like a more flavourful slice, feel free to add a teaspoon or two of chopped herbs such as sage, parsley, thyme or oregano. Feel free to try different herbs to see what you prefer.
- No Filler - If you prefer, you can leave out both the rusk / breadcrumbs and egg fillers for a more meaty slice. Be aware this will change the texture slightly and it won't be as soft. You'll also have to adjust the amount of water required and only add a splash at a time to get that nice pliable texture of the mince.
Nutrition
Calories: 258kcal | Carbohydrates: 7g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 510mg | Potassium: 260mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 0.3mg | Calcium: 34mg | Iron: 2mg