About this recipe: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.
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:8min › Ready in:28min
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.
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).
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.