Lorne Sausage is one of the most common foods to find in Scotland, where I'm from, and one of my personal favourites. In part due to how easy it is to make, and how nice it tastes. I personally like to have it with a potato scone (another Scottish recipe) and some HP sauce for breakfast, but there really is no limit to how you can have it.
RECIPE:
Ingredients:
- 500 g beef
- 500 g pork
- 150 g breadcrumbs
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons nutmeg
Method:
Mix together the beef and pork until they are one consistent sort of meaty sludge, then add in the salt, pepper, nutmeg, mix them in, then the breadcrumbs, then set it into a loaf tray, grease the tray, then line the tray with some baking paper, and leave it overnight in a refrigerator. Then in the morning, take it out of the tray and slice it into moderately thin slices.
Then place the Lorne sausage slices into the freezer, and leave them to freeze.
When cooking, pour some oil into the pan and defrost it on a low heat. When defrosted, cook on a moderate heat for about 5 minutes each side.
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