Lorne or Sliced Scottish Sausage
From leigh561 16 years ago
- - to make
- Serves 20
This is a sausage I use to buy at the Scottish butcher in NJ. It is an unusual flavor, very hard to describe. I put 20 servings only due to the fact I have no idea how many it makes. I also don't have a cooking time as it depends on how thick you slice it and how hot the frying pan is. Read more You want it done all the way through. I also use this sausage in my stuffing for Turkey at Thanksgiving and Christmas. See less
Ingredients
- 2 lbs ground beef (not too lean or it will be too dry) shopping list
- 2 lbs ground pork shopping list
- 3 cups fine bread Crumbs (I make my own for this with day old bread dried in the oven) Plain store bought can be used too shopping list
- 2 tsp pepper shopping list
- 2 tsp nutmeg shopping list
- 3 tsp coriander shopping list
- 3 tsp salt shopping list
- 1 Cup water shopping list
How to make it
- Mix all the above by hand until they are mixed throughly
- Place in an oblong pan, you may need two depending on size of pan
- Place in freezer until it is just starting to set
- Remove and cut into the thickness you would like.
- Place wax paper between slices and wrap serving size in whatever method you use for freezing meats. *
- When ready to use, defrost and fry in a tiny bit of fat or oil till browned and cooked through.
- * I package some of it in 1 lb packages to use for stuffing. I also make a double batch so I have plenty for the holidays. I personally don't use the sausage for about a week after making it. I defrost it in the fridge about 24 hours before I use it. I like to give the flavors a chance to blend before using.
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