Lorne sausage

    28 min

    Lorne sausage is a Scottish sliced sausage. This local favourite is often served at breakfast or in a bread roll for lunch. Lorne sausage has a high proportion of cereal in it so make sure you add enough to give it that characteristically grainy texture.

    34 people made this

    Serves: 12 

    • 900g (2 lb) beef mince
    • 900g (2 lb) pork mince
    • 1 egg, beaten
    • 330g (11 1/2 oz) breadcrumbs or crushed rusk
    • 2 teaspoons salt
    • 2 teaspoons white pepper
    • 2 teaspoons ground nutmeg

    Prep:20min  ›  Cook:8min  ›  Ready in:28min 

    1. In a bowl, mix the beef and pork mince together thoroughly. Add the beaten egg and add enough breadcrumbs to make a firm mixture. Sprinkle in the salt, pepper and nutmeg and continue to mix; add some water if the mixture is a little too firm.
    2. Form the sausage into a long cuboid shape. You could use a loaf tin for this or you could wrap it in cling film to help make it easier to shape. Place in the freezer for a short time but do not allow to freeze (this is simply to solidify the mixture to allow it to become easier to slice cleanly into that familiar trapezium shape).
    3. Remove from the fridge and cut into slices approximately 1 cm thick. Warm a little oil in a frying pan over a medium heat then fry each sausage until no longer pink in the centre, golden brown and crusty on each side; serve and enjoy.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)