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Lorn Sausage
Lorn Sausage is a traditional Scottish recipe for a classic beef meat or venison sausage from Argyll that's shaped in a loaf tin before being sliced and fried or grilled to cook. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Perfect Lorn Sausage.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Additional Time:
(+3 hours chilling)
Serves:
4
Rating: 
Tags : Beef RecipesBread RecipesScottish Recipes
This is a really interesting square beef sausage from Argyll (specifically the Firth of Lorn) in Scotland (it also works well made with venison). For best results do not use lean mince in this recipe or your lorn sausages will be too dry. If using venison add a little finely chopped fat into the mixture.
Ingredients:
900g minced beef
65g stale white breadcrumbs
150g semolina
1 tsp sea salt
3 tbsp water
freshly-ground black pepper, to taste
grilled tomatoes and onion relish, to accompany
Method:
Combine the beef, breadcrumbs and semolina in a bowl. Scatter over the salt then mix thoroughly with a fork.
Add the water, mix one more then season to taste. Pass the resultant mixture through a coarse mincer then set aside.
Line a 1.3kg loaf tin with clingfilm (plastic wrap) then spoon in the sausage mixture. Press down firmly with the back of a wooden spoon. Even out the surface then fold the free ends of the clingfilm over the top. Transfer to your refrigerator and chill for at least 2-3 hours (best over night).
When ready to cook pre-heat your grill then carefully turn the sausage out of the tin (using the clingfilm to help). Cut crossways into 3cm wide slices then place under your grill and cook for 4-5 minutes per side. You can also fry them in hot oil or butter for the same length of time, again turning over half way through cooking.
Serve accompanied by grilled tomatoes and a red onion relish.
