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Hello everyone,

I'm a master butcher originally from Scotland now located in the interior of British Columbia. Sausage making is one of my skills and I have developed numerous recipes over the years that I am more than pleased to share with any interested member.
I have a wee problem and perhaps someone out there may be able to help me, I have a number of Scottish customers and of course when it comes to sausage the most popular one is Lorne ( square sliced sausage ).
Although I produce a nice tasting substitute it's just not the same, the reason for that is that I have been unable to aquire one of the principle ingredients namely rusks, egg rusks.
At present I am using toasted wheat crumbs which works okay but certainly not what I remember using years ago to produce that delicious Lorne sausage, anyone have any ideas ??

maybe you could try this

http://forum.sausagemaking.org/viewtopic.php?t=339&highlight=rusk+economy

Here is a recipe for lorne sausage, posted by Parson Snows originally, that I use. I use Scotch porridge oats, whizzed up instead of rusk, I feel this works very well in this recipe.

Yes would love to see your sausage recipes.

Parson Snows wrote:Lorne Sausage/Lorne Square

Ingredients
Minimum 65 % meat
• 30.1797 % Pork Belly (65 vl)
• 37.7927 % Beef Flank (65 vl)
• 1.8176 % Seasoning
• 12.5875 % Rusk or Oatmeal
• 17.6225 % Chilled Water

Seasoning
• 67.3131 % Salt
• 14.4043 % Ground Coriander
• 12.1885 % Ground Black Pepper
• 6.0941 % Ground Nutmeg or Ground Mace


The name comes from the 4lb baking tin that it is typically made in (Lorne), the typical size being 4 lb capacity.

Method
1) Mince the meat through a coarse plate (3/8 inch, 9 mm)
2) Place into mixer or mixing bowl and add seasoning and binder and mix well
3) Gradually add chilled water and mix until absorbed
4) Re-mince through medium plate (3/16 inch, 5 mm)
5) Place into a greased Lorne tin and allow to stand in the fridge to chill down.
6) Turn out and slice off at ½ inch to 1 inch (1.2 cm to 2.5 cm) thickness

Welcome to a great forum. I look forward to any recipes you care to share.