Sliced Sausage Also Called Lorne Sausage
Discover the unmistakable charm of traditional Lorne sausage, a staple of Scottish breakfasts that’s as versatile as it is delicious. Known for its unique rectangular shape, this sliced sausage is a harmonious blend of seasoned ground pork and beef, combined with breadcrumbs for a tender yet hearty bite. Infused with aromatic spices like nutmeg, coriander, and mace, this recipe brings a warming depth of flavor to every slice. Prepared in a loaf tin and sliced to perfection, Lorne sausage is easy to make ahead, and its golden-brown sear is irresistible whether served hot in a crusty sandwich or paired with eggs and toast. Perfect for those seeking a taste of Scotland in their own kitchen, this recipe provides a simple, time-honored approach to crafting a breakfast classic that will keep everyone coming back for more.
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Recipe Information
Ingredients
- 500 grams Ground pork
- 500 grams Ground beef
- 150 grams Breadcrumbs
- 1.5 teaspoons Ground black pepper
- 1 teaspoon Ground nutmeg
- 1 teaspoon Ground coriander
- 0.5 teaspoons Ground mace
- 1.5 teaspoons Salt
- 100 milliliters Ice-cold water
Instructions
In a large mixing bowl, combine the ground pork and ground beef. Mix well to ensure an even distribution of both meats.
Add the breadcrumbs, ground black pepper, ground nutmeg, ground coriander, ground mace, and salt to the meat mixture. Use clean hands to mix everything together thoroughly.
Gradually pour in the ice-cold water, a little at a time, while mixing the meat. Continue mixing until the water is completely absorbed and the mixture has a smooth and slightly sticky texture.
Line a loaf tin with plastic wrap, leaving enough overhang to cover the top of the sausage mixture. Transfer the meat mixture into the loaf tin, pressing it down firmly to remove air pockets and ensuring an even shape.
Fold the plastic wrap over the top to seal the mixture, then refrigerate the loaf tin for at least 4 hours or preferably overnight. This allows the flavors to develop and the sausage to set.
Once chilled and firm, remove the sausage block from the loaf tin using the overhanging plastic wrap. Use a sharp knife to slice the block into rectangular slices about 1 cm thick.
To cook, heat a non-stick frying pan or griddle over medium heat. Place the sausage slices in the pan and cook for 4-5 minutes on each side, or until golden brown and cooked through.
Serve hot as part of a traditional breakfast, in a sandwich, or alongside your favorite side dishes. Enjoy!
Nutrition Facts
Calories |
3209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.9 g | 259% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 6596 mg | 287% | |
| Total Carbohydrate | 122.7 g | 45% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 10.9 g | ||
| Protein | 234.7 g | 469% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1272 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
