How To Make Scottish Square Sausage. Lorne Sausage. Butchers Slice #SRP #lornesausage #squaresausage

Introduction

This tutorial will guide you through the process of making traditional Scottish Lorne sausage, also known as square sausage or butcher's slice. This skinless sausage is a staple of Scottish breakfasts and is renowned for its rich flavor and unique texture. By following these steps, you can create your own Lorne sausage at home with ease.

Step 1: Gather Ingredients and Equipment

To start, you will need the following ingredients and equipment:

Ingredients

• 2 pounds of beef braising steak
• 2 pounds of pork shoulder
• 4 tablespoons of salt
• 2 tablespoons of white pepper
• 1.5 tablespoons of ground nutmeg
• 1 tablespoon of ground coriander
• 8 ounces of rusk (or breadcrumbs)
• ½ to 1 pint of water (adjust as needed)

Equipment

• Meat mincer or grinder
• Loaf tin (or Lorne sausage tin)
• Mixing bowl
• Cling film
• Serrated knife for slicing

Step 2: Prepare and Mince the Meat

1. Cut the beef and pork into manageable pieces.
2. Feed the meat through the mincer, alternating between the pork and beef to mix them well.
3. Collect the minced meat in a bowl.

Step 3: Create the Seasoning Blend

1. In a separate bowl, combine the following:
   • 4 tablespoons of salt
   • 2 tablespoons of white pepper
   • 1.5 tablespoons of ground nutmeg
   • 1 tablespoon of ground coriander
2. Mix thoroughly to ensure even distribution.

Step 4: Combine Ingredients

1. Add half a pint of water to the minced meat to create a sticky texture.
2. Gradually add the seasoning blend to the meat mixture, mixing well after each addition.
3. Incorporate the rusk (or breadcrumbs) until the mixture is firm but not overly sticky.

Step 5: Test the Mixture

1. Fry a small patty of the mixture to check the seasoning.
2. Adjust the seasoning if necessary by adding more salt or spices to your taste.

Step 6: Pack the Mixture

1. Line your loaf tin with cling film, ensuring it's well-covered.
2. Spoon the sausage mixture into the tin, pressing it down gently to avoid air pockets.
3. Fold the cling film over the top to cover the mixture.

Step 7: Chill the Sausage

1. Place the packed sausage in the refrigerator for a minimum of 12 hours to allow it to set.
2. For longer storage, you can freeze the sausage after chilling.

Step 8: Slice and Cook

1. Once set, use a serrated knife to slice the sausage into half-inch pieces.
2. Cook the slices in a pan until browned on both sides.

Conclusion

Congratulations! You've successfully made Scottish Lorne sausage. This skinless sausage is not only easy to prepare but also a delicious addition to any breakfast. Serve it on a buttered roll with brown sauce for an authentic experience. Feel free to experiment with the seasoning to make it your own. Enjoy your homemade Lorne sausage!