Craig here

[scotman]

Hi just wanted to introduce myself. My name is Craig. I'm 39 and originally I'm from the west coast of Scotland (Greenock). At the moment I live in Germany near Hannover where I work as Butcher. Did my apprenticeship here, with thoughts of going home to Scotland but somehow everything went to quick and now I've got a Daughter who's just turned 4. A girlfriend who shops till she drops and a longing for good British food.
While I'm about it has any of the Scotish ppl on the board got a recipe for (we call it slice) square sausage.

[sausagemaker]

Hi Craig

Welcome to the forum, whilst not being from north of the border I am just this side of it.
The sausage you are looking for is called lorne sausage & I have made tons of this in my time.
Please find below a recipe I hope will be close to what you want, let me know how it turns out

Lorne Sausage

250g Beef Flank
200g 80Vl Beef
125g Beef Fat
160g Medium Rusk
16g Wheat Flour
25g Seasoning
225g Water


Seasoning

Scotch Beef Seasoning (From Devro Sausage Book)
72g Salt
16g White Pepper
5g Nutmeg
3g Ginger
3g Mace
1g Cayenne

In my opinion the salt is rather high in this I would reduce this to 60g & add 12g of corn flour


Method
Mince the meats 5mm
Mix all ingredients really well and place in an oblong bread tin
Place in the freezer for a little while until it's just starting to set.
Remove it and cut them into slices and put them back in the freezer.

Regards
Sausagemaker

[saucisson]

Sausagemaker, what is 80Vl Beef ?

Dave

[Paul Kribs]

Dave

VL refers to the percentage of lean meat to fat... hence 80VL indicates 80% lean and 20% fat..

Regards, Paul Kribs

[sausagemaker]

Hi Dave

Just as Paul said it refers to the visual lean of the meat

Regards
Sausagemaker

[saucisson]

Thank you!!

Dave