So having made my square sausages, which were so tasty, I now wanted to try more than just putting it on a morning roll or using in a breakfast. Having some puff pastry in the fridge, little square sausage puffs it was. Super tasty and proper comfort food.
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.M.G…..I just had to try this. A Glasgow based Chippy called The Kents advertised beer battered square sausage a few weeks ago and it went viral, so yes of course, I had to try my own version. You really don’t get any more Scottish than this. It was surprisingly delicious.
For the Batter:-
125g Plain Flour
1 egg, beaten
1 tsp garlic granules
1/2 tsp ground black pepper
1/2 tsp salt
250ml Beer or Lager (I used Tennents to go all Scottish)
Sausages x 4 – preferably from your local butcher
4 tbsp flour to dust
Mix all dry ingredients in a bowl then crack in the egg.
Gently start to whisk together and slowly add in the beer/lager little at a time until you get a nice smooth, lump free batter. It should be runny but not too thin.
Heat some oil in a pan. To tell the right temperature, drop a little of the batter in and if it gently starts to cook and turn brown then its hot enough.
Dust each sausage with a little flour then dip into the batter.
Gently drop the sausage into the oil and cook for about 8 minutes, don’t over cook or it will go rubbery.
In our house Sunday is always Brunch as we do like a lay in! So today was Pancakes, Bacon and Maple Syrup…..oh so yummy! If I do say so myself, these are the best and most fluffiest pancakes I’ve ever cooked……a full proof recipe that always works.
250g Self Raising Flour
125g Caster Sugar
2 Beaten eggs
Pinch of salt
Milk to mix – about 50ml
Mix the flour, sugar and salt together in a mixing bowl
Add in the egg and mix well
Slowly bit by bit add in the milk until you get a thick batter. (you don’t want it too runny or they won’t puff up as much)
Preheat some spray oil in a pan on medium to high heat
Using a ladle, spoon some of the mixture into the pan in a circular shape about 1/2 cm thick
When it starts to rise and bubble slightly, you know it’s cooked, then flip to other side. (approx 1-2 mins per side)
Remove and continue. Serve warm. Or cool later with some butter & Jam.