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
Ingredients
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
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.
