Lorne Sausage

[Fatman]

Recently I had visited the beautiful Highlands of Scotland, where I had for the first time the " Lorne Sausage".

Can anybody share the secrets in how to make this wonderful sausage?

[Spuddy]

2 lbs Minced Beef (fine ground)
2 lbs Minced Pork Belly or Butt (coarse ground)
15 fl oz White breadcrumbs or rusk
1 tbsp Ground coriander
1 tbsp Salt
2 tsp Ground white pepper
2 tsp Nutmeg
5 fl oz Ice cold water.


Mix well and shape into 4 inch square patties.

[aris]

Except for the breakcrumb, this sounds alot like Boerewors.

[Spuddy]

No vinegar and no casings too.
It's actually more like a scottish version of a burger in that it is formed into patties (albeit square rather than round).

[aris]

No casings?? Not a sausage then!

[Spuddy]

Will you tell the Scots or shall I?

[Fatman]

The one's I had , were made with oats as opposed to breadcrumbs.

I'm guessing , would you form it in a terrine and then slice as required ?

[Spuddy]

Oats sounds good.
A Scottish friend of mine swears by adding a "couple of fingers" of scotch whisky so there's probably a few variations.
The loaf tin or terrine mould is the easiest way.
If you put the tin of mixture into the freezer until almost frozen then turn it out and slice it it's a lot easier.

[Fatman]

Thank you everybody,

I'll play with that one, will post results as and when.

I take it the two fingers is a measure, thank fully I have thick fingers!!

[Spuddy]

Two fingers is a large measure, probably a triple. A lot of Scottish men have thick fingers too.

[Parson Snows]

Lorne Sausage/Lorne Square (4 lb)

Ingredients
Minimum 65 % meat
� 30.0 % Pork Belly (65 vl)
� 37.5 % Beef Flank (65 vl)
� 2.5 % Seasoning
� 12.5 % Rusk or Oatmeal
� 17.5 % Chilled Water

Seasoning
� 1 Tblspn + 2 � tspns Salt
� 1 Tblspn Ground Coriander
� 2 tspns Ground Black Pepper
� 1 tspn 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 � inch to 1 inch (1.2 cm to 2.5 cm) thickness


Hope that this is of some use to you

Kind regards

Parson Snows

[Fatman]

Hi All

I made the Lorne sausage for the first time some weeks ago now, all those who tried them thought they were very good including an expert from north of the border. Personally I found them too sweet as I used a nutmeg recipe, but eh who am I to say if everyone else likes them.

It was an interesting way to make sausage , easy, clean and well, different.

What made the Scots think of that one, I don't know.

Regards

Fatman

[Parson Snows]

Actually this is one of the FEW Traditional Scottish recipes that contain pork. Though there are now more modern recipes being served in trendy pubs and restaurants throughout Scotland in the time of The Auld Alliance (France and Scotland) most of the dishes were made with sheep, venison, beef, and occasionally chicken, these often accompanied by rich sauces.

kind regards


Parson Snows

[Wal Footrot]

A Caledonian friend of mine here in Australia calls this 'sliced sausage'. Maybe he's been here too long as he adds garlic to his seasoning - Le Sliced Sausage perhaps?

[hoggie]

hi, yes it's called slice sausage here in the west of scotland, and no garlic . here are some i made some months ago, used a burger press so round rather than square