How To Make Scottish Square Sausage. Lorne Sausage. Butchers Slice
ฝัง
- เผยแพร่เมื่อ 21 ส.ค. 2024
- How to make traditional lorne sausage... Lorne sausage is a traditional Scottish sausage made with pork and beef, it is the staple of any Scottish breakfast. Lorne sausage is very easy to make as it is skinless, the simple, but effective mix, is packed into tuns, chilled, and then sliced, hence its other names, square sausage or butchers slice. Best served on a buttered roll with plenty of brown sauce.
Scott, you have it spot on. Most people try to ram the mix in tight, which gives the sausage to tough a texture. As you correctly said, the mix needs to be loose! It makes all the difference in the texture when it’s in your mouth! Fantastic, Baw bag 🤣🤣
Brilliant video... Remember years ago panging for square sausage and ended up asking a butcher how to make it and he said the secret to his was red breadcrumbs and all beef/steak mince... And I'll tell you it most definitely hit the spot on a Scottish crispy roll alone or with potato scones and a fried egg 🎉
Love you're channel mate. Back when I was a child helping mum in the kitchen, doing some mincing, mum used to pass a slice of bread through last , so as to clean the mincer of any residual meat. Those were the days!!!!
MICHAEL ARNOLD the bread trick seems common in home shops. Pros seem to shy away from it, but often turn around and add dried bread crumbs and water or rusk and water....🙄
Good tip that, cheers.
Well done sir, as a Scot stuck in San Francisco you made me homesick for a roll and sausage. No sauce though just more butter
Always 2 rolls, one red, one brown, red consumed first so the brown doesn't overpower the red.
@Steven Gray only if it's homemade or by a decent baker!
@Steven Gray tattie scones are the one
Why are you stuck in SF ?
Spent summers in London as a kid and had to learn how to make potato scones and mortons rolls was definitely worth it
I was fortunate enough to be mates with a lad who's dad was a Glaswegian. He introduced me to this when I was about 13. When we were about 18 or 19 he used to cook us this for hangover cures. Salute to the Scots for this bad boy.
And in Cumberland we taught them how to eat proper sausage whilst we kept them in the Castle
Hi Scott, looks good but there is one thing you can add to lift your slice to a higher level, onion! Onion slice is very popular in my neck of the woods, Greenock, but it's not widely available elsewhere. Don't forget to butter the top half of your roll, heaven with a cup of strong, sweet tea! Look for Bacofoil EasyCut cling film dispenser when you go shopping, it's a game changer....
“…I’m gonna get a kick in the ball bag for this.” So happy when I hear others speak like me. 😉
He actually said "baw bag".
@@crimsonwizard2560 and if he didn’t, he should! 🤣
On a morning roll, with a tattie scone an egg, grilled onions and brown sauce 👌🏼
I'm from Glasgow, now living in Hanoi, Vietnam, and I make this regularly. Sometimes I substitute some dried onion flakes in place of half of the breadcrumbs and add at the same time as the water ... makes a good onion sausage. I just buy store-bought beef and fatty pork mince. My spice mix is - salt, white pepper, black pepper, onion powder, ground coriander, ground nutmeg and dried onions.
Greenock here, now in the USA, one of our staples growing up
How much breadcumbs do you add...i missed that.
@@jenniferwatters6240 8 ounces
I just woke up after a night on the booze and watched this. God it made me hungry. Top draw mate
Top drawer
@@TheDgmccool takes two to tangle.
Nice 🏴
Growing up in Belfast during the troubles it occasionally happened that someone offended one of the paramilitaries and would receive a form of punishment.
One form of punishment was to be banished from N.Ireland and the usual place the banished would go was to Scotland.
An oft heard threat at the time was "shut your mouth or you'll be eating square sausages!" 😂
I can feel my arteries hardening just watching this! Loving it. Am I gonna give it a go? Yes Sir!!
Scott my man! Doesn’t matter the day I’m having, you always make me laugh and hungry.
Hope you’re well mate.
I've made this with pork and venison . It's wonderful !! I press it though , over night . I've found it makes for better slicing .
Scott mate, always keep your cling film in the fridge, it makes it much easier to work with, and no more struggling trying to find the edge !
Brilliant, love your channel. I've brought a lifestyle property with a few animals. Killed and butchered a lamb. Used your 'butchering a lamb' video pressing play, then pause while breaking it down but came out great, I was chuffed thanks. Had to clean my phone screen when done 😀
Don't worry you did great 👍👍 job , I'm learning to make Scottish square sausages 😊❤🎉🙏🙏🌎🌍🌍😘
I think the beauty of this style of sausage making is that it's available to anyone... no fancy equipment required if you buy the minced meat. Stunning job Scott! :D
Just gave this a go. Excellent recipe.
Very talented and food and butchery always done extremely well.
Yep,I’d love to give this awesome recipe and demonstration a go . I actually do love Lorne sausage 👌👍
Made these myself some time back and your spot on. May I suggest having the lorne with baked beans, on a roll which is out of this world combination or some well fried onions using the oil from the lorne to fry them in. Keep up the good work cheers.
Loved the introduction
Ideal!!! Thank you for sharing your recipe.
Just woke up after a cook out with my closest amigo and his gf. We drank “Golden El Caminos, Corpse Revivers, Patron Cafe’, and Costa Rican Stingers while cooking out Pork chicharones for tacos. This sausage would be the perfect breakfast for how Im feeling. Thanks Scot for another awesome video. Ask me for any of the drink recipes if interested. (2) are my original creations that are absolutely awesome and compliment Hispanic food perfectly. Take care .
Looks yummy.
FANTASTIC....yummmm☠
That looks amazing.
Oh wait... LORNE sausage... I thought it was LAWN sausage like wot my dog makes :)
I'm confused.
I was taught that your Lawn Sausage is in fact the common garden variety BARKERS NEST.
You are the best 👍👍👍👍👍👍♥️♥️
Love your videos, definitely going to try this.
Good effort. Even better with a morning roll. It is the ambrosia.
That looks so good, I’m going to make it. Last weekend I made venison breakfast sausage in much the same way only I used different spices. And they are round ☺️, I ended up with 48 patties. I’ve got 1 more quarter to do, getting the meat off the bone is a bit back achin, 😂, but I ended up with 3lb - 4lb. venison per leg and added 2lb.- 3lb pork for each leg. It came out lovely and was worth it. I added sage from the garden, garlic, salt and pepper, Worcestershire, red pepper flakes, onion powder, and poultry seasoning. I fried a little patty for taste test too, and adjusted my seasonings. I found the flavor gets stronger after sitting overnight. Great video from The borders, my ancestors hailed from there...🙋🏻♀️ stay safe from Cape Cod, Ma.
OMG Scott, my mouth was literally watering when you were slicing that sausage, well done sir I've gotta make some of these.
Mmm square sausage and Stornoway black pudding roll 🤤
Love your videos Scott, first adventure I had in the kitchen from your videos was deboning a turkey, now I’ve got to try this! Looks delicious.
As a guy that does his own butchery.... I hate you. You always give me something new to try and I never have enough animal !!!! Cheers buddy, much love from the the Midwest USA.
I always remember them being much redder when they were cooked - great with a fried egg, even better with a tattie scone but my favourite way, is when its topped with a slice of black pudding. 🤤🤤🤤 Great vlog, keep it up! 🤘😁🤘
Don't put breadcrumbs or put little and you'll get red colour
I think pepper, nutmeg, coriander make them to be brown. You can put little of these or avoid . Also sugar can make brown colour especially when is sugar in bread ,flour
Love your videos and using your recipes. Thanks mate!
More great content ! Love it! I’m Scottish, and you must have this with Potatoe Scones or toti scone. Slice and toti scone roll is Scottish good at its finest! Easy to make!
Or just have them with ever you like. I’m Scottish and can’t stand tattie scons.
You really felt the need to add that? I’m sure people understand they have choice.. It was a suggestion.
Brilliant! I'm always envious of your sausage making because I don't have a sausage tube for my grinder. Now I can make one of your recipes without cheating. (I make haggis in a cooking bag. :-)
You make haggis? If I may, can I have your recipe please?
Made this yesterday Scott. Outstanding for breakfast this morning, Got full family approval. Another winner buddy.Thank You.
Lorne and egg roll with BBQ Sause = heaven
That looks very tasty. We will be trying that soon.
This looks like our breakfast sausage here in the Southern US.
Ours is sage and black pepper heavy. Served on a biscuit with a little yellow mustard. Exquisite.
That's possibly to do with the large number of Scottish immigrants that made the Southern states there home, especially in Virginia and Georgia and Marland.
Brilliant video! Us Scots love Lorne sausage!
Thank god your cooking skills far exceed your cling wrap abilities. I thought I was bad😎👍🏻
Do love a roll and lorne. Good work sr!
looks amazing
Awesome
Looked like a nice bit of haslet when he turned it out. Look amazing and will try doing this myself as it looks really simple to make. 10/10
Belter! You've done your northern neighbours proud with that one.
I like to call them whining bastards 👍
Mighty fine my friend. Oh my goodness that looked so goooood
Made this yesterday and tried it this evening, great. 👍🎅🏻
You are beautiful ❤️🎉❤😊 I love Scottish food ..
I'm Scottish through & through. Butcher background on my fathers side.Old school. Well done you lad. A++
Would you know why the lorn from the butcher is pink/red in colour?
Got your book last year and my two white tails have been blessed to be my meals with your recipes. Well done Scott!
Beautiful Job Scott! I can't wait to try them myself.
About 35 years ago, a good TV cook (Glyn Christian) wrote a delicatessen book and pointed out that 'sausage' is just the same as the French 'Pâté' but without the skin.
This is more so for Scottish sausages, and when you have this knowledge, you see common sausage in a whole different light.
I agree with him.
I love slice sausage, the thing about it is its basically a different flavoured burger. But most people outside Scotland view with suspicion. Like a burger it cooks way quicker than a traditional sausage and it's way better to eat on a roll. It stacks better than a round sausage. In conclusion it's an excellent meat delivery system for hand held eating!
“Meat delivery system”.
I like that.
Quality mate
I need this in my face right now
Looks great Scott, thank you.
I've watched a lady from Ayrshire cooking the weeks menu. She often mentions and serves shop bought square sausage...
Now I can make my own !
FAB !!! 😄🇳🇴
yeah, the local UK goods store has square sausage, but it's hella expensive, nearly CAD$17 for 4 slices. I can make a huge loaf for that kinda money! Gonna just use bread crumbs next time, though. The rusk was so much work.
Looks forkin amazing 👍
Your mold is very nice. 🌹🌻🌼
Here in Australia we would slap a fried egg, a slice of cheese and some bbq sauce. Looks like a winner, i might try this but with wild pork and venison
Aye mate fried egg or boiled egg mixed up lovely
Slide of clootie dumpling too for me ;)
Now, THAT, is, ...a beautiful thing!
Looks amazing. Lovely taste in plates, btw. It's my husband's turn to pick our decor this round of kitchenware replacements, but rasp/blackberry brambles look quite nice so maybe when it's my turn I'll look for something similar.
Great one Scott, this stuff is amazing north of the border from local butchers, yes they still exist, where the recipe is 'if I tell you I'll have to kill you' it is one of the first one the list when camp shopping, and we also bring some stock back to Lancashire, just don't buy the rubbish in the supermarkets.
Take care everyone 👍👍
Just written down the ingredients and ordered certain things from the online supermarket hoping to give this a go next week
Made this over the weekend, including homemade rusk! Was a lot of work, mainly on the rusk side of things, but it was very tasty, and a fun project. Served up slices with eggs over easy and pan fried breakfast potatoes, with buttered toast.
didn't have pork shoulder, so i part-cooked a pound of bacon, diced it up fine, and that was my 30% fat content. :-) was able to leave out half the added salt, too, due to the salt in the bacon.
The rusk almost broke my food processor lol
@@zoebear1992 TRUTH! that hardened bread-like substance is murder on machinery! I even scored a vintage one with a massive motor just to handle heavy tasks like that, and it still got overworked.
Gonna make it again soon....gonna play with the beef/pork ratio, maybe go a little heavier on the pork side.maybe maybe 30/70 in favor of pork.
@@robthomas7392 WOW!!! I ended up using a silicone sheet over them on a metal pan and whacked the heck out of it with a rubber mallet lol
Thanks Scott, I asked if you could make some square sausage a few years back when I first subscribed to your channel. I’m glad you finally got round to it. You have done a great job mate. I live in Australia now so don’t have access to ‘slice’ from the butchers. I’ll try out your recipe, thanks again.
Il looks pish..
Hooray for fancy SPAM! /snark
Honestly, it looks amazing and I'm sure tastes amazing. I love quality sausage and have made it myself a few times. But sometimes SPAM is all you need :-)
Oh god nooooo. Spam is survival food!
Can of iron bru and my mouth is watering good job mate from a man from Lanarkshire in australia
Never had it but going to give it a go. Sounds like a huge amount of nutmeg,I'd find it inedible if I put yhat much nutmeg in a cake!
Scott. You really inspired me. Thanks and greatings from Poland :)
Scott Rea: Makes square meat
Wendy’s employees: Interesting!
Rusty Shackelford they stole it from Scotland 🏴
Crg Lwr I mean Wendy is a red head so she could very well be Scottish
Wendy's only wishes they could make their burgers taste as good as Lorne sausage.
made my own .. need to somehow wait til morning somehow
That looked the bollocks mate. I have had Lorne sausage many times (posted in Edinburgh for 3 years) Scottish full brekkie, black and white pudding, slice of fried haggis, couple of orange sunny side up creamy eggs and a round of toast finished off with an Soldiers brew. The best brekkie. I don't have a Macca's within 100 miles of us but once or twice a year (airport run) i do enjoy the sausage and egg muffin brekkie. No idea what they put in their square sausage but i love it. Good work mate.
Looks great mate 🤤🤤
I'm not sure if this is the case for England, but here in the U.S., rolled products like aluminium foil and plastic wrap feature half-moon shaped perforations on both of the ends. By pushing those through to the inside of the roll, the paper tabs secure the product in place so the roll doesn't go flying all over the kitchen and it's much easier to handle.
We have those in Germany as well. They are basically useless after a couple of uses cause they just turn mushy and rip..
@@emilychb6621 I'm not sure I understand what you mean. The paper tabs are pushed to the inside of the cardboard outer packaging roll and inside the roll holding the product. How can it get mushy?
bloody brilliant mate!
Hi Scott, I saw a great idea for your recipe, add dry ingredients to the meat then grind it and the machine mixes for you. Love your videos, very inspirational
Smashing lad 😍
I'm no Scotsman, just a Canadian but an egg in there and a slice of cheese perhaps would be lovely
A tattie scone and a fried egg is the way to heaven.
Nae cheese pal, nae cheese!
BradPow Cheese! Cheese! You have made a ripple in the Force sir! Everywhere in the world a Scotsman is shouting “noooooooooo!”
Hahaha oops. Cheese, sausage, egg on a bun is common breakfast sandwich here. My poor Scottish immigrant grandfather must be rolling over in his grave
@union310 sorry eh
Nice one Sassenach! As a Scot abroad I make a batch once a month. A teaspoon of cayenne pepper to give it a little kick!
Used to get these in the Cookhouse (Army) The addition of a fried egg complimented them very well. Heart Surgeons all over the country have paid their mortgage because of these things 😉
Awesome thanks 🍺🍺
Weel Din Big Yin ;-) get it across ye ;-) canny beat a lump o slice ;-)
The few times I have had square sausage, I have to say, I was not impressed, with either the flavor or texture. Your's on the other hand, as usual looks delicious and something that would be a grate addition to the square black pudding cake. I'm very surprised you did not weigh out the seasoning! Your "table spoon" doses not look like a table spoon; it looks like a small vintage desert spoon or large tea spoon?
It really can be awful if overcooked. And some brands aren't very good and dry out and turn to brick, but when it's on point it's my favourite part of a cooked breakfast
You need to visit either a quality butcher or a quality cafe for a decent roll & sausage. Imagine them as steaks and purchase/cook accordingly.
@@dougiemckinlay89 If you are ever in Edinburgh, down the Royal Mile, just before The Bridges is the Scotsman pub on the left (snug opens at 4am for posties, plod and soldiers alike) coming down from the Castle, they have the best full Scottish I have ever had, Lorne sausage is lovely, service starts at 7am. That was 17 years ago mind you.
Need to get it from a local butchers and not a supermarket difference is unbelievable
You're eating the wrong slice... A roll n slice and egg is magical. You need to get the right slice though...
I know Serbian Peeps have square sausages and they are so yummy!
Nothing better to shake of a hangover than a roll and sausage and a can of brew
As someone who lives in Hawai'i... this is the most badass SPAM... ever.
The thought of having what you made in this vid on a musubi makes my mouth water. Gonna make it as soon as I can.
Scott, thank you, brother. Aloha.
as usually, spot on
Hi Scott, a table spoon is almost twice the size of that desert spoon that you were using. Careful mate you will have them overdosing on salt lol
It's a teaspoon 😂 half the size of a dessert spoon
It doesn't matter what the size of the spoon is! As long as you use the same sized spoon for all 4 ingredients....it's the proportions that are important....then add enough of the premixed spice for taste...
That’s the smallest table spoon I have ever seen 🤓
tea spoon lol
I notice that also 😂😂😂
At least he bothered with a glove for the final mix.
It's nice to see I'm not the only one who regularly does battle with the dreaded cling film...!
I just gotta try this, thanks mate.
Fascinating, This is what you might call good Karma. I'd never heard of this before, but for the last few weeks I've been getting more and more dissatisfied with all the sausages bought from the likes of supermarkets and also the Ginger Pig in borough market. So I've been having a go (unsuccessfully so far) at making some sort of substitute. I am definitely going to give this recipe/method a go very soon.