- September 26th, 2016
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Well, Lorne Sausage (or square sausage, if you like) is a staple of the Scottish breakfast and it’s particularly awesome. This is my take on it, including a sage & onion mix and basic crumb coating that my local butcher used to add when I was a wean 🙂
- 750g minced (ground) beef – 30% fat.
- 150g pinhead rusk. You can buy this by the kilogram on Amazon for the square-root of hee-haw. You could also make your own breadcrumbs, but proper rusk is best for the authentic Lorne texture.
- 200g chilled water.
- 2 tsp salt.
- 1/2 tsp grated nutmeg.
- 1 1/2 tsp ground coriander.
- 1 1/2 tsp ground black pepper.
- 1 tbsp onion granules (you can vary to taste).
- 1 tbsp dried sage (you can vary to taste).
- 1 egg and a little milk for an eggy wash.
- Crumb coating – ruskoline is good, but you can make your own breadcrumbs from cold toast if you like.
Mix all the herbs, spices and salt together with the meat in a large bowl. Try and get it as even and broken down as possible. A food processor can help here.
Mix in the water and work it through to make a horrible sticky gooey mess.
Now mix in all the rusk, again getting it as uniform as possible.
Line a bread tin with clingfilm (don’t skip this – trust me) and pack the mixture in tightly. Leave for 24 hours to set. The rusk will absorb all of the liquid and bind everything together.
When it’s set, pop it out and slice into 1 cm slices with a sharp knife.
Make up your eggy wash and coat each slice then dredge in the ruskoline to coat.
Fry or cook under the grill and serve on (preferably) a well-fired (i.e. burned) morning roll 🙂