There is nothing more I like than a lazy sunday morning breakfast (well after my little morning workout to wake me up). Good breakfast, fresh coffee and orange juice, catching up with the world, reading a little, planning my meals.
Today, I was using up leftovers in the fridge so pork sausages it was, with a little bit of cookingwithluce twist. 🙂
2 Pork Sausages (meat removed from skin)
1 tbsp scottish oats
1 tbsp chopped chives
1 tsp nutmeg
Salt & pepper
Mix everything in a bowl, take a small handful and flatten to about 1cm thick
I used my Crisperplate to cook these and it took just 6 minutes. (Turned after 4 minutes)
I also added a few cherry tomatoes onto plate.
I then added 1 large egg onto the crisperplate 1 minute before sausages were ready.
I’ve lived in Scotland most of my years now, I’ve always ate square sausage without actually thinking about what I was eating. Square sausage or (Lorne sausage) is a much loved and favourite breakfast item of the Scots. The most popular way to eat it is in a good Scottish morning roll:-
In the past, Scottish emigrants have taken Lorne sausage with them wherever they go, with Australia’s ‘steakette’ and the North American ‘sausage pattie’ both bearing an uncanny resemblance to the original.
Here is the recipe below which I tried from Maw Broons Cookbook:-
Makes 15 sausages:-
500g at least 20% Fat Scottish Beef Mince
500g at least 20% Fat Pork Mince
1 egg – whisked
100g Rusk (ideally), I didn’t have this so I used twice baked bread (method below)
1 tsp salt
1 tsp nutmeg
1 tsp white pepper (make sure its a level tsp)
1 tsp dried coriander seed
First mix together the pork & beef mince in a bowl, then add the egg and bind together.
Add in the rusk (twice baked bread) and combine together with the white pepper, salt, coriander and nutmeg. It should be slightly firm, if too firm add a little water.
Using your hands make into an oblounge shape and square off. Place on an oiled tray/tin and place in the freezer for about 1/2 hr to slightly firm up (this makes it easier to slice). Do not freeze.
Slice into at least 1cm thickness and place a bit of greaseproof paper in between, then re-freeze if storing or cook if eating…..Yummy!
TWICE BAKED BREAD
Take slices of bread (brown or white its up to you), place in an oven at 90 deg for 1 hour, then turn oven up to 120 deg and bake for a further 30 minutes. Remove and crush up.
O.k. so I visited my local Food Assembly this week in Glasgow and spoke to Harris Farm Meats harrisfarmmeats , she had some Kune Kune Chops ready, I was really interested as I’d never heard of this breed of pig before. Kune Kune is a small breed of domestic pig from New Zealand they are quite hairy with a rotund build, they range in different colours and are very rare. Watch her pigs here https://vimeo.com/163851647 they are so cute.
The pigs eat grass and forages naturally, this produces a very special meat different from another kind of Pork. It is almost reddish in looks and has a roast beefy taste. I was very impressed.
I decided to griddle then slowly and decided to use a mayo, hoisin and chilli marinade, which went very well. This was a mock up of things I had around so was taking a chance, but luckily it worked.