Page 1 of 1

Lorn sausage help

PostPosted: Thu Dec 29, 2016 1:03 pm
by Ian Wright
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 .

Re: Lorn sausage help

PostPosted: Thu Dec 29, 2016 7:38 pm
by wheels
Maybe semi freeze it to slice it. What's the recipe mix?

Phil

Re: Lorn sausage help

PostPosted: Thu Dec 29, 2016 10:35 pm
by Swing Swang
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.

Re: Lorn sausage help

PostPosted: Fri Dec 30, 2016 12:22 pm
by Ian Wright
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:

Re: Lorn sausage help

PostPosted: Fri Dec 30, 2016 1:11 pm
by onewheeler
Did you work the mix enough to get a good bind? A minute or two of kneading until it goes sticky would be advised.

Martin/

Re: Lorn sausage help

PostPosted: Fri Dec 30, 2016 5:27 pm
by wheels
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.