Posted 20 hours ago

Premium Scottish Lorne - Sausage Seasoning - 250g

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Prepare a loaf tin by lining it with wax paper or by using an aluminum tin (reusable). Plastic wrap works great, but I’m trying to cut down my use of it for environmental reasons. Thanks to Jaydee for the suggestions in the comments below. Historically, beef has been the more popular meat in Scotland and ­recipes found in old Scottish cookery books show us that beef sausages have always been more prominent ­traditionally. And here is a serving of Cumberland sausage as it is done in Cumbria, England (the home of this sausage). I must add, the flavor of these sausages make them one of my favorite British varieties. It’s not spicy or flavored with strong seasoning, but they are absolutely one of the tastiest sausages you’ll find. Roundthorn Country House How to Make Sausages Using breadcrumbs or rusks also means the sausage won’t be dry and chewy. They help to absorb moisture. We used natural breadcrumbs in our Lorne sausage recipe, but you could also use rusk. To have a beef sausage named after you is perhaps not the most flattering; perhaps the butcher thought it would give the sausage an air of refinement.

Cooking a link in a large, cast iron pan is a really good option. You can also grill the sausages (in the oven or on a bbq). However, as noted above, cook it first, then cut into pieces to serve. Traditionally, Cumberland sausages are served on a bed of mashed potatoes. Mix well, preferably with your hands, as it is easier to incorporate everything evenly. At this point, you can fry a little of the sausage to taste it. Adjust the seasonings if necessary. One of the breakfast items ­they were given was Lorne sausage, served with gravy, made from ­collecting meat rations. Squash the sausage meat into the loaf tin as densely as possible. If you have any left over, you can set it aside to make meat patties out of it! Add a leaf or two of parsley or pea shoots for a little green, if you like. If you’re a fan of HP Sauce, that wouldn’t be amiss, either!

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In fact there maybe many of you already shouting at me that it's a sausage patty and I can't argue. All I will say however is that the Scottish Lorne sausage is quite possibly the original and the daddy of them all. You may also hear it described as a "flat sausage" or a "butchers slice", served for breakfast between two slices of bread, no butter, no sauce, no nothing, it's just a beefy Lorne sausage slice and it tastes delicious! Cook for 45-60 minutes until the potatoes begin to soften and break down. Test them with a knife to see if they’re ready. At this point, you can fry a little of the sausage to taste it. Adjust the seasonings if necessary. Then, grind once more (optional, however, we did).

The Scottish Lorne sausage is quite high in calories, though some butchers are now making some low fat ones for their customers. The high fat content, usually 20%, is needed to prevent them drying out during cooking. Note, you should not use pre-frozen meat for this recipe as meat should only be frozen and thawed once. Alternatively, leave it in the refrigerator for 24 hours until it is firm.


Remove the number of slices you want to cook and allow to thaw in the fridge. Once thawed, fry in bacon fat, or a little olive oil, as part of a full Scottish breakfast. Stovies is all about bringing together delicious flavours from a leftover roast to boil away on the stovetop. Like many of the dishes we have recreated, Stovies began life trying to reduce wastage and save money, similar to Cullen Skink and Tattie Scones. Line your loaf tin, or whatever you’re using to make the square sausage, with clingfilm, with enough hanging over the edges to wrap over the opening once you’ve put the sausage meat in it.

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