Lorne Sausage is a traditional Scottish recipe for a classic moulded meat loaf of pork and beef bound with breadcrumbs that's packed into a loaf tin, part frozen to firm up and then sliced before either storing or cooking. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Lorne Sausage.
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Though called a 'sausage' this is more of a meatloaf that is chilled to set, sliced and then fried to cook. You need slightly fatty pork for this, otherwise the mixture will be too dry when you come to fry it. Many consider this an essential component of the 'Full Scottish Breakfast'.
Ingredients:
1kg minced beef
1kg minced pork
250g (3 cups) fine breadcrumbs
2 tsp freshly-ground black pepper
2 tsp freshly-grated nutmeg
3 tsp ground coriander seeds
3 tsp sea salt
250ml water
oil for frying
Method:
Combine the meats, bread, spices and salt in a bowl and mix thoroughly by hand. Add enough of the water to moisten everything.
Turn the mixture into an oblong pan lined with clingfilm (plastic wrap) a pan about 25 x 10 x 7.5cm is ideal. Place this in the freezer and chill until firm (but do not freeze).
Once it's firm enough to be sliced, carefully turn the meat mixture out onto a cutting board. Cut to your preferred thickness (about 2cm) and fry in oil until golden brown and cooked through.
If desired, you can place the Lorne sausage slices in a freezer bag and freeze for later. Just defrost before use and fry.
