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by **hoggie** » Fri Oct 20, 2006 8:48 pm

hi all, sooo glad forum is back online. well i made beef links using francos beef sausage mix, lovely, but this time i didn't make links instead made burger type sausages, and as a lover of my butchers lorne sausages for years. francos mix beats them hands down. please try some. i used beef brisket, and used the recipe that comes with the mix. a winner. cheers john.

by **norrie** » Tue Nov 07, 2006 1:37 pm

hi all,,,great forum here,,so much info!!looking for a recipe,,say 10lb meat,,to make lorne(square) sausage,,spices etc?been scouring the forum for a square recipe,,no can see,,,anyone?much appreciated.

by **Oddley** » Tue Nov 07, 2006 2:39 pm

Welcome to the forum norrie. Try the links below.

http://forum.sausagemaking.org/viewtopic.php?t=2120

http://forum.sausagemaking.org/viewtopic.php?t=70

by **vinner** » Tue Nov 07, 2006 10:03 pm

Hi, Oddley. I read your threads. I assume the slices are then cooked somehow?

by **Oddley** » Tue Nov 07, 2006 10:28 pm

Hi vinner I have only had this type of sausage when I was in Blackpool, up north, many moons ago. I think the sausage is sliced at about 1 cm thick then fried.

by **vinner** » Tue Nov 07, 2006 10:54 pm

Thanks, Oddley. I was curious because the recipe sounds good. I might give it a try.

by **hoggie** » Wed Nov 08, 2006 2:57 am

this is the result using francos beef sausage mix

by **aussieinor** » Wed Nov 08, 2006 8:50 am

WOW Hoggie, they look great mate. What mix did you use?

by **hoggie** » Wed Nov 08, 2006 1:11 pm

hi aussieinor, got it from francos site, traditional beef seasoning. agree they look good, but they taste fantastic. recomended. cheers john.

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