Sliced Sausage Also Called Lorne Sausage Recipes

EASY HOMEMADE LORNE SAUSAGE RECIPE

Steps:

• Line your loaf tin, or whatever you're using to make the square sausage, with clingfilm, with enough hanging over the edges to wrap over the opening once you've put the sausage meat in it.
• Add all the ingredients to a bowl and use your hands to thoroughly combine.
• Squash the sausage meat into the loaf tin as densely as possible. If you have any leftover you can set aside to make meat patties out of it!
• Wrap the clingfilm over the top so it's fully covered and place in the freezer for 2 hours, or until firm enough to slice.* Alternatively, leave it in the refrigerator for 24 hours until it is firm.
• Remove the sausage from the tin using the clingfilm to lift it out and then cut into 1cm slices.
• You can use it immediately, put it in the fridge to be used within the next 2 days, or put pieces of baking paper between slices and place them in a container to fully freeze and pull out to use as you wish.
• Cook in a frying pan for a few minutes each slide or grill and then serve in a morning roll with your choice of sauce, or as part of a full Scottish breakfast!

SCOTTISH LORNE SAUSAGES: SQUARE BREAKFAST SAUSAGE!

Steps:

• Lorne Sausage.
• Put everything in big bowl together and give it a really good mix by hand. Then ideally put the mix into a loaf tin or rectangular pan about 10" x 4" x 3".
• Put the sausage meat block in the freezer for a little while until it's just starting to set. Remove it from the tin and cut the sausage block into the thickness of slices you prefer.
• Put the slices, separated by cling film, into freezer bags and put them back in the freezer.
• To Serve.
• When required, defrost and grill or fry in a little fat or oil until brown and crispy on the outside, and cooked through.
• Serve with bacon and eggs for breakfast. Serve with chips and baked beans for a larger meal. Traditionally served in a bread roll ("roll on sausage" in Scotland) as a morning-after recovery aid, laced with HP Brown Sauce.

HOW TO MAKE HOMEMADE LORNE SAUSAGE (SCOTTISH SQUARE SAUSAGE)

Steps:

• Prepare a loaf tin by lining it with plastic wrap. (I wish there was something else to use, but I can't think of what will work in its place.)
• Mix the meat together in a large bowl until it forms a uniform consistency.
• Combine the breadcrumbs with the spices and salt, and mix well.
• Add the dry ingredients to the meat mixture, then add the water.
• Using a fork or your hands, mix all the ingredients together until it is evenly combined. This may take a few minutes.
• Put the meat into the lined loaf tin and push it against the bottom and sides of the tin to try to remove any air gaps. These will be holes in the sausage if they aren't removed. When it's completely tight, cover the top of the sausage with plastic wrap and place the loaf tin in the freezer for about 3 hours.
• Remove the in from the freezer and the sausage from the tin. Place on a cutting board, and with a sharp knife, cut into slices. You can make them as thick as you like, but they shouldn't be extremely thick.
• Place on a plastic cutting mat or tray and freeze until hard, then put into a freezer bag or container to keep frozen.
• Remove the number of slices you want to cook and allow to thaw in the fridge.
• Once thawed, fry in bacon fat, or a little olive oil, as part of a full Scottish breakfast.

LORNE-STYLE FRESH BREAKFAST SAUSAGE

Steps:

• Mix together ground beef, ground pork, bread crumbs, beef broth, brown sugar, 1 1/2 teaspoons onion powder, 1 1/4 teaspoons kosher salt, 1 1/4 teaspoons pepper, 1 1/4 teaspoons coriander, 1/2 teaspoon nutmeg, and 1/4 teaspoon allspice in a large bowl until well combined. Shape some of the mixture into 2 or 3 small patties and place remaining sausage mixture in the refrigerator.
• Heat oil in a large skillet over medium-low heat. Add sausage patties and cook until browned and cooked through, 3 to 5 minutes per side; do not overcook or sausages will be dry. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Taste cooked sausages, adding more salt, pepper, and/or spices to the uncooked mixture as desired. Press uncooked sausage mixture into loaf pans and place in the refrigerator until firm, 2 to 3 hours.
• Remove sausage "loaves" from the pans and slice into 1/2-inch slabs. Separate slabs with plastic wrap and store in the refrigerator if you will be cooking all sausage within 4 days. Cook as directed above, over medium-low heat.

SLICED SAUSAGE (ALSO CALLED LORNE SAUSAGE)

Steps:

• **The beef and pork should not be too lean or the sausage may be too dry.
• Mix really well by hand then place in an oblong pan about 10" x 4" x 3".
• You might need two pans.
• Place in the freezer for a little while till it's just starting to set.
• Remove it and cut them to the thicknes you like and put them into freezer bags and put them back in the freezer.
• When required, defrost and fry in a little fat or oil until brown and cooked through.