Lorne Sausage BE SQUARE Scottish Sausage
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- เผยแพร่เมื่อ 18 ต.ค. 2024
- Scottish Lorne sausage, or square sausage, is a traditional Scottish dish made from ground meat and seasonings, pressed into a square shape, and usually served as part of a hearty breakfast. While the precise origins of the Lorne sausage are somewhat enigmatic, its status as a quintessential element of Scottish cuisine is undeniable. It's a symbol of Scotland's hearty, no-nonsense approach to food and continues to be enjoyed by Scots and admirers of Scottish cuisine worldwide.
Now, mine is not quite square. I use a loaf tin - you get the idea!
#lornesausage #scottishcuisine #howtomakelornesausage
👇 RECIPE BELOW
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Ingredients
500g ground beef
500g ground pork
200g breadcrumbs or rusk
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon nutmeg
1 teaspoon coriander
Optional: 1 egg
Optional: 1 teaspoon of cayenne pepper for a spicy kick
Cold water (as needed)
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Hi Rick, great show about the Lorna sausages. I’m Scottish and since I’m in England I need to make these myself and I have almost exactly the way you did. However, I don’t know many Scottish people, certainly from the west coat around Glasgow, who would traditionally use baked beans as an accompaniment. I’ve always seen that as an English thing. However no harm done everyone’s different. I
Agreed! The vids about the sausage. What folks serve is up to them, it just gives an idea. Thank you. Best, Rik
I'm with you, never beans, but add bacon and a tattie scone or black pudding and I'm in.
Lorne sausage by itself is brill. Since I went to the canteen at my works (1980's) where they added baked beans if asked too, I have been hooked ever since. To this day I still have beans on my breakfast Lorne roll and as a snack too.
Looks absolutely delicious. Beans and egg with the lorne sausage great combination 👍
Hi Rik, thanks for this one. Scottish girl living in New Zealand and made this for my family and they went crazy for it. Even had a local butcher asking for a sample! A wee taste of home. Thank you and keep those recipes coming. The Anglesey eggs were a huge hit and are now a firm favourite with the family too!
Fantastic! Love to NZ, Best, Rik
My mouth is watering. Yummy 😋
So good! Thank you. Best, Rik
Yes yes yes! This yes! Thanks! Grazie!
You are welcome!! Best, Rik
Drooling here 🤣
Thank you. Hope all is good. Best, Rik
I absolutely love Lorne sausage....the best 😋
Me too!! I agree with you Neil. Best, Rik
I learn something new from you daily, thanks Rik
Thank you. Best, Rik
Thank you!
You're welcome! Thank you. Best, Rik
Nice!!
I like the idea of keeping the rest in the freezer.
I think I will do this for other mince stuff as well.
Like burgers or meat balls.
Good idea!!! 👍❤️
Thank you. Best, Rik
looks yammy
I like that the recipe ingredients are pretty much basic kitchen staples. ❤
That is most of the recipes on the channel - there are exceptions. However, I will make recipes to use the ingredients. That way, they will use it if anyone has to buy it. Best, Rik
You never disappoint. I'm making this, this week. Happy Christmas Rik!
Cheers, Frank. Enjoy mate. Happy Christmas, and very best wishes. Rik
Superb stuff! Excellent recipe. Thanks.
Glad you liked it! Thank you. Best, Rik
Square is AMAZING Stewed in a gravy made of onion and oxo have it with buttery mash and puff pastry 🖤🖤
Thank you. Best, Rik
That looks great, never heard of that before.
Thank you. Best, Rik
Oh I am so going to try this
Merry Christmas! I'm going to make this in the new year.
Nice and straightforward this recipe, Ed - enjoy. Have a good one! Best, Rik
Back for a wee last look at the video before heading through to make this. Saturday morn breakfast sorted. 😀
Thank you. You are an excellent cook, I need to be taking tips from you. Best, Rik
haha, thank you for the compliment but I have my fair share of disasters at times. This wee Hysap oven is great for baking, makes me a better baker. I'm interested to see what you'll create with the new dual compartment Hysap. @@BackyardChef
I love anything genuine Scottish cultural and history. Looks absolutely delicious!! I have always wanted to try to make the famed Scottish Egg! You would not happen to have a video on that, would you?? This is divine. Merry Christmas and happy healthy New Year to you, Rik, and your family. Christmas blessings to you. Thank you for all your wonderful videos. I have learned a lot in the short time ago that I found your channel.
Thank you. I have a scotch egg about 2 years old but a good recipe - excuse the music - it's when we first started. th-cam.com/video/Ml_CXcxobD4/w-d-xo.html Happy Christmas to you and yours. Best, Rik
Hey Scottish person here, the Scotch Egg isn’t actually Scottish in origin. The story I heard is that it was created at Fortnum and Mason in London, so it is in actual fact English.
Lorne sausage (or slice as it’s called where I grew up…but some call it square sausage) is most definitely Scottish and still not that easy to find outside of Scotland. It’s great not just on a roll (preferably either a Scottish morning or a Morton roll) or a folded over slice of plain bread (plain bread is baked in large batches without loaf tins, so that they all slightly attach like bread rolls do but develop a more dense texture with a really thick dark crust on the top and bottom but none on the sides) but also is eaten regularly as part of a Full Scottish and can be the meat used in a traditional Scottish stew called Stovies (which my Mum always put dough buoys in…also known as suet dumplings).
@@BackyardChef Why thank you, Rik!! Much appreciated! Looking forward. Happy New Year to you and your family.
@@lynnejamieson2063 Thank you for the history. And thank you for the fabulous Scottish dish!!
@@lynnejamieson2063 Interesting, a lovely lady from Newfoundland here in Canada who has a cooking channel calls dumplings dough boys too. I'm a Geordie Canadian and of course enjoy all things from both sides of the borders, but I definitely see the connection with Bonita's Newfie recipes and those I grew up with. 😊
I'm going to make Lorne Sausage next week. My grandparents worked together for ten years at the meat market in what is now the Bull Ring in Birmingham. Her job was to scrape the intestines to make sausage casing. Cheers.
Interesting! Hope you enjoy. Best, Rik
Have you published a cookbook? I'd love it!
One day! Thank you. Best, Rik
another one for me to try Rik , I will add the hot spice I love harissa and maybe a bit of garlic powder it in.
Awesome mate, there's a mouthful right.
Easy sausage no casings to mess around with. Jimmy. Best, Rik
Another winner Chef. We call it sliced sausage (slicey) up here in Angus. Have a great Xmas! 🙂
Cheers, Michael, I love it some good stuff comes out of Scotland. Have a good one! Best, Rik
Awesome.....
Thank you. Best, Rik
Square slice with baked beans is awesome. Square slice with onions is also just about as good. You go to a burger van and they have already cooked the kink sausage. They then cut in half two link sausages and cook/fry them again. Lorne (square slice) sausage or square slice is cooked fresh or frozen straight to the bun. I was once asked for a square burger. I was lost.
Thank you. Best, Rik
I will need to give your version a try. Have you ever tried Cumberland slice or sausage
Love it, John. Best, Rik
My father ate only squared sausages and he enjoyed only them. They are exquisite.
He made a good choice. Good memories. Best, Rik
Love it
Thank you. Best, Rik
Yea, grams. How I love thee 💌
As a Scot who's lived abroad for over 30 years, I'll give this one a go. I've tried other recipes but they weren't quite right. Maybe the quality of the meat plays a big part.
Next - the perfect tatty scone recipe...
Thank you. Best, Rik
Shuttit you! Gawn get the mince n tatties on like your wee mammy did back in the day. Aye, talking full Bisto brown as hell gravy and hard carrots ❤️🏴😀
Got my Beef and Pork from Makro so having a square weekend. My father was Hungarian and my mother was Scottish so my meals were quite diverse as a child in the 60's but. remember the square sausage as a kid. Next Haggis goulash.
I'm coming to yours for dinner. Best, Rik
Brilliant Rik some of these you buy from shops are very grim
Thanks, Mike. I dare say they are mate. Easy to make though. I have quite a few in the freezer - and I do cook straight from frozen. Best, Rik
@@BackyardChef Nice one i will be making some for my belly and the Freezer
Rick, cant beat a good Lorne sausage, mines are usually 3 inch square when I do them. Only thing missing is the great Stornoway black pudding👍
Love Black pudding. Best, Rik
Well Rik after a few Christmas ciders last night I could just devour one of those😋
Nice one, mate - have a good one! Best, Rik
Now you're whistling Dixie. As a Scots ex-pat living down south, I missed the sliced Lorne. I get an order delivered every 2 months from a Scottish Butcher with Lorne, Black pudding, haggis, link sausages, Scotch pies and Steak pies. You've solved the problem. Roll on Burns' night.
Thanks, Liz however you get the full monty from the butcher. Best, Rik
Not had in a over a decade when family came down to visit and while out sight seeing we nipped in Harrods they was selling lorne on a Scottish deli so we bought some if its economical I'll make and freeze.
Gavin, you can make this very easily. Hope you enjoy it. Best, Rik
Thats a fine sandwich that is.
Agreed! Best, Rik
My Scottish husband fav, with a touch of brun sauce. Or with tottie scones. 😂😞
Thank you. Best, Rik
I just ate a delicious sandwich--one slice of my best Keto bread cut in two--of Lorne Sausage I made yesterday and allowed to rest overnight. I had expected it to taste like Tourtière, a Christmas staple in my childhood, traditionally combining beef and pork, but in fact it tasted like sausage, I suppose due to the seasonings nutmeg and coriander. I also added a teaspoon. of Coleman's mustard powder. I prepared the sausage in hopes of replacing luncheon meats like ham and salami I buy at the supermarket. Judging from my first taste, I am confident I should be able to do this. Thank you for the recipe
Hi, Paul. Sounds like you have a plan. You are very welcome. I make my own formed ham and there is a recipe on here - Its way cheaper and I can vary the flavour. Best, Rik
@@BackyardChef I'm moving soon, so won't renew my annual Internet plan at the end of the month.I'll still be connected through my mobile. I'll subscribe again to your channel there today. I did it. Hello from my mobile.
Hope the move goes well, Paul. Thanks for your input, as always. Take care. Best, Rik@@snedshill
Square sausage with fried onion,preferably with a well fired roll,och I the noo,wee bit oh Scottish banter thar lol
Thank you. Best, Rik
Delicious 👍 may I ask why you always seem to use bottled water Rik ?
Yes, no problem. I live in Asia and there is no way in Hell that you would use from the tap! Bottled is the way for us here.
@@BackyardChef ah right I see 👍
In America we shove the whole thing in the oven and call it meatloaf. (I hope that doesn't offend anyone.) But I love the way you fry both sides to a deep brown. I can only imagine how great that tastes. Those breakfast sandwiches are fantastic looking.
Thank you. Best, Rik
Meatloaf is very different
Not the same I can assure you! Have you ever been to Scotland and actually tasted Scottish sausage, absolutely nothing like meatloaf!
What a wonderful idea ❤
Meat loaf is nothing like this .
I love my breakfasts, be it in England with hogs pudding or in Scotland with butteries, white pudding, haggis and black pudding but the one thing i won't have is shop bought lorne sausage. It's not natural for anything to be that pink, and no sausage should ever have hairs protruding from it!
I'd certainly try your version though.
Thank you. Best, Rik
Now you can make Stovies. My gran made hers using Lorne sausage.
On the channel. 😊 Thank you. Best, Rik
My first job after I left school was making this in a butcher’s shop in Shawlands, Glasgow. Square sausages were made from the unsellable parts of the animal, meat that was about to go off, and meat that had been dropped on the floor - sawdust wasn’t always cleaned off any dropped meat.
I never eat square sausage because I used to make it. It is made with the worst quality meat.
Good job I make my own then! Thank you. Best, Rik
"I never eat square sausage because I used to make it. It is made with the worst quality meat." Think you'll find that only happened in the worst butchers shop in Shawlands, Glasgow or perhaps even the world. Great video Rik 😃
@@chookey999 Thank you. Best, Rik
At one time I could buy it at Lidl.
Thank you. Best, Rik
I could do with one or two of them right now if you take the beans away and add some crispy bacon
I’m disappointed that we Americans haven’t adopted the baked beans at breakfast move. I’m going to try to spread the word over here!
Thank you. Best, Rik
In Australia we also eat baked beans at breakfast. Like the Brits the traditional breakfast is sausage, bacon, mushrooms, fried tomato, baked beans and egg.
@@grannyannie2948 sounds excellent, I’ve yet to try that. Honestly it would be a huge hit here.
@@corcoransullivan1562 Yes, I'm genuinely surprised it's not eaten there.
I remember the English version, "Savoury Duck" .....
Yes savoury duck for those reading this actually contains NO duck. It was originally made up of all the left over bits of meat minced off-cuts and offal, particularly pork, and traditionally includes pig's heart, liver, and fatty belly meat or bacon. You have given me an idea - Thanks. Best, Rik
@@BackyardChef I'll look forward to seeing what you do!
Best Neil
👍
Thank you. Best, Rik
What spice ?!
full list in description
Square slice...a squarey. Staple camping food.
Thank you. Best, Rik
I've tried to make this once before. Tasted awful and looked disgusting. Only ate about 50g then threw the rest in the bin. I do love Lorne sausage so I might try your version with crossed fingers. What I never realised is that there is beef in it as well as pork. I always thought it was just pork. A very merry Christmas and a happy new year to you and all your family and viewers.
Thank you. Yes, a mix of meats is better than just pork. There are so many variations, and the spices could be changed if you didn't like them. This is a great Lorne sausage I have many in the freezer. Happy Christmas to you and yours. Best, Rik
Looks pretty good, mate. Along with Denis Law, one of the best things to come out of Scotland, hey!!!
I tell ya Phil, its one of the best sausages around. No fuss too! Have a good one! Best, Rik
It really doesn't get any easier, and you know exactly what's in it.
Next level is trimming and grinding your own meat.
Yes. Best, Rik
What spices
description
Is there a Scottish law that says you can't cook the whole loaf and then slice and pan fry it? It may just be my Canadian slant, but that would seem to me a more logical way to use it. Besides, between me and my husband it wouldn't last that long anyway.
You may cook as much as you can eat. I have quite a few in the freezer - and I do cook straight from frozen. Best, Rik
Fried meatloaf
Lovely. Best, Rik
This video just reminded me of how immature I can be. Every time he mentioned getting his sausage out or firming it up I sniggered like a naughty school boy. I am thoroughly ashamed of myself.
Ha ha ha - At least you were amused. Happy New Year, Best, Rik
Not one for me. Thanks for the freźer instructions.
OK. Best, Rik
If you put in sum ketchup and onion you'd have meant loaf
Thank you. Best, Rik
Could you just use all pork?
Yes indeed. Use what you like to eat. Thank you. Best, Rik
Tattie scone needed on top😉
that would top it. Best, Rik
Thats probably the worst looking Lorne ive seen in in 42 years...😂and im from Glasgow, you would get done in trying to pass that off as square and the colour is well off
No worries I have seen worse and no one else has complained. Thank you. Best, Rik
Rik, Google "Goetta" It's a similar dish that a regional speciality in the Cincinnati /Northern Kentucky area here in the States. Similar ingredients but instead of bread crumbs steel-cut oats are used. It's delicious!
Great suggestion. I have all the ingredients accept the oats. Will have a look out for some. Thank You. Best, Rik
@@BackyardChef They're also called pinhead oats...
@@douglasthomson8022 Thank You. Best, Rik