Entree: United Kingdom – Scotland Lowlands – Lorne Sausage (Rectangular pressed pork-and-beef skinless sausage, sliced and fried for breakfasts or sandwiches)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 1 lb (454 g) coarsely ground beef, chilled
- 8 oz (227 g) coarsely ground pork shoulder, chilled
- 3/4 cup (75 g) dry breadcrumbs or rusk crumbs
- 1/4 cup (60 ml) cold water or milk
- 1 small onion, finely grated, about 3 oz (85 g)
- 1 1/2 tsp (9 g) fine salt
- 1 tsp (2 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground mace or nutmeg
- 1/2 tsp (1 g) dried thyme (optional)
- 1 tbsp (15 ml) vegetable oil for frying
- 1 tbsp (15 g) unsalted butter for frying (optional)
- 1 small loaf tin or rectangular loaf pan (approx. 8 x 4 inches)

Instructions

1. In a large bowl combine chilled ground beef and pork with grated onion, breadcrumbs/rusk and grated onion. Mix briefly by hand or pulse in short bursts in a food processor to achieve a coarse but cohesive texture.
2. Add cold water or milk, salt, black pepper, mace (or nutmeg) and thyme if using. Mix until mixture holds together when pressed; avoid overworking.
3. Pack the mixture tightly into the loaf tin, pressing down firmly to remove air and level the top. Cover with cling film and chill in the refrigerator for at least 2 hours, preferably overnight, to firm up.
4. When ready to cook, turn the chilled loaf out onto a board and slice into 1/2-inch (12 mm) thick square slices.
5. Heat vegetable oil and butter in a heavy frying pan over medium heat. Fry slices 3–4 minutes per side until well browned and cooked through, turning once. Do not overcrowd the pan; cook in batches if necessary.
6. Drain briefly on paper towel and serve hot—traditionally with fried eggs, tattie scones or between slices of buttered bread.