Premium Scottish Lorne - Sausage Seasoning - 250g

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New potatoes will break down more than roast ones which is why it’s nice to have lots of roast potatoes in it too!

Traditional mix of meat is 50% beef and 50% pork with a fat content about 15 to 25 % for standard lorne. It turns out that Stovies are a nostalgic favourite of many, but the recipe differs from family to family, and many people have fond memories of the version that their Mother or Granny made. Brown sauce or ketchup is indispensable for these cheaper versions, whose flavour can leave much to be desired. The best ones are made with the finest Scottish beef, they are well spiced, fatty and dense. Use a breadknife or sharp knife to cut slices of sausage about a centimetre or half an inch in size.Heat the oil in a large frying pan over medium high heat. Add the sliced sausage meat and fry until golden on both sides and cooked through. Just in case you are tempted to make your own Lorne sausage there is a recipe below, which is based on a butcher’s. To have a beef sausage named after you is perhaps not the most flattering; perhaps the butcher thought it would give the sausage an air of refinement.

pinhead rusk (You could just use breadcrumbs, which would make a nice sausage, however a butcher would use rusk) Stir-up Sunday 2023: when you should make your Christmas pudding this year - and best recipes to try Add the diced meat to the pan on top of the onions once they begin to change colour. Stir together. Note: If using Corned Beef then add at the end and stir through to warm up other than at this point. Prepare a loaf tin by lining it with wax paper or by using an aluminum tin (reusable). Plastic wrap works great, but I’m trying to cut down my use of it for environmental reasons. Thanks to Jaydee for the suggestions in the comments below. Lorne sausage is a square sausage patty without any casing. It is also known as sausage slice or sliced sausage.Two Scottish takeaways feature in Deliveroo top 100 worldwide roundup - including acclaimed Thai restaurant 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.

For Lorne Sausage, the fat content is high, what is called in the trade ‘beef trim (70/30 VL)’, i.e. 70 per cent of the meat is ‘visual lean’ and the rest fat. Some even use a ratio of 60/40 VL. This is the closest I can get to the butcher's style, without the addition of preservatives. Recipe for Homemade Lorne Sausage Picture: Naomi Vance It's a Scottish invention, served as part of a full Scottish breakfast or sometimes served in a breakfast bap. Place on a plastic cutting mat or tray and freeze until hard, then put into a freezer bag or container to keep frozen. Put the meat into the lined loaf tin and push it against the bottom and sides of the tin to try to avoid any air gaps. You’ll end up with 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. Don’t freeze it too long or you won’t be able to cut the meat.

Making Scottish Lorne Sausage

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.

Roughly dice your beef or substitute meat like sausages. You can see our variations below for some different ideas. Some people also use sausages to make up the difference if you need extra meat. The beef used in my Scottish Lorne Sausage recipe is what butchers would refer to as 70/30 visible lean beef. This is a standard "trim" that any butcher can buy from their wholesaler and what it means is that the meat is supplied in chunks of which 70% is lean beef and 30% is fat. Ask your butcher, you may be able to buy this type of trim directly from him / her or it may need to be made up but the bottom line is 70% beef and 30% beef fat. For ease I've broken my recipe down in the ratio 67% to 33%.

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Since starting Scran we’ve been asked numerous times for a Scottish Stovies recipe because a grandmother/mother or other relative used to make them for the person when they were little. Prepare the square sausage up to 3 days in advance and leave in the fridge. Perfect if you are feeding a crowd. Corned Beef Stovies have also proved popular when we’ve surveyed our Facebook Group members about how they make their Stovies. In the past, Scottish ­emigrants have taken Lorne ­sausage with them wherever they go, with Australia’s ‘steakette’ and the North American sausage pattie both ­bearing an uncanny resemblance to the original.