Lorne Sausage

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Make your own traditional Scottish Square Lorne Sausage.


You will need a 2 pound loaf tin lined with clingfilm.
1 pound Minced Beef
1 Minced Pork (not too lean or the sausage will be dry)
6 oz Fresh Breadcrumbs or rusk (if you have a friendly butcher.

1 1/2 teaspoon Salt
1 1/2 teaspoon ground Coriander
1 teaspoon ground Black Pepper
1 teaspoon Nutmeg
1/2 cup cold water

Mix and put in the fridge for 12 hours. You can also force the “setting” process along by putting your tray in a freezer (if you have the room) until it starts to set. Maybe try it after an hour. This will allow you to slice up the Lorne and freeze it in smaller Sliced portions, rather than wait 12 hours.

Some butchers will sell you a bag of proper rusk instead of the breadcrumbs.

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