Lorn sausage help

Tips and tecniques on dryng drying, curing etc.

Lorn sausage help

Postby Ian Wright » Thu Dec 29, 2016 1:03 pm

Can anyone help?
I have been trying to make a square Scottish lorn sausage followed all the instructions that came with the mix.
The problem I have is when I take the lorn from the pan to slice the sausage is to soft .
Is there anything that I can add like a binder or something to stiffen the meat up .
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Re: Lorn sausage help

Postby wheels » Thu Dec 29, 2016 7:38 pm

Maybe semi freeze it to slice it. What's the recipe mix?

Phil
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Re: Lorn sausage help

Postby Swing Swang » Thu Dec 29, 2016 10:35 pm

Lorn square sausage - used to buy really cheap ones from Henry Healys (Glasgow) as a student in the 80s. From memory they had so much fat in them that you could fry up the rest of you breakfast in what leaked out and still have enough left over for a couple of tottie scones and a clootie dumpling for supper if you left the unwashed frying pan in the fridge!

My guess is that using a higher proportion of some of the harder fats, and really chilling as wheels said will help.
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Re: Lorn sausage help

Postby Ian Wright » Fri Dec 30, 2016 12:22 pm

The sausage is just pork rusk water and seasoning I have tried freezing it for a couple of hours .
I have heard that there's a binding powder for this problem but I can't get any information on it.
Any help would be appreciated. :cry:
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Re: Lorn sausage help

Postby onewheeler » Fri Dec 30, 2016 1:11 pm

Did you work the mix enough to get a good bind? A minute or two of kneading until it goes sticky would be advised.

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Re: Lorn sausage help

Postby wheels » Fri Dec 30, 2016 5:27 pm

Ian Wright wrote:...I have heard that there's a binding powder for this problem but I can't get any information on it.


Soy Protein Isolate would set it like concrete. But it shouldn't be necessary.
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