Today I made the traditional Scottish Lorne Sausage. This is the video of making and there will be a further video of making pasties with the sausagemeat.
❤🐮🐷mix 2 pounds 🐖🐄 add 1🥚 beat it up mix 🥣then add 3 cups 🍞 crumbs. Mix well add 2 t 🧂 2 t white pepper or 🖤 pepper add 2 t nutmeg (love nugmeg) 2 t dried coriander seeds. 😊 put in lined loaf pan. 🧑🍳 Chill in frig
Thank you for typing it out this really helps me seeing that I now have problems with my hands and struggle to write things out. I love it when I can just screenshot it. 😊
@@DisabledandPrepping you are so very welcome. I have rheumatoid arthritis especially in my hands. I know people who have visual issues. Who get lost in words. Sounds and pics. I just thought. I'm just going to do this. I was on my business cell phone. I took a break to watch my co favorite woman channel. I got a couple favorite chicks now and I really love them :-):-):-) usually :-) I'm on my tablet where I can just do smiley faces. XXXX
That sausage would be as tough as old boots if you put it in a mixer. Minced meat is like pastry, the more you mess with it the tougher it gets - something to do with emulsifying the fibres - so you were right to do it by hand!
As a past professional sausage maker that has made many thousands of pounds of sausages, you are wrong. Sausagemeat needs to be mixed together until the meat sticks to your hand. It shows that the myosin has developed, which holds the sausagemeat together. If it isn't mixed properly, then the sausage will have a dry crumbly texture. Sausagemeat is 'emulsified' to create the correct texture. Also, water should have been added to the mix.
@@stefenney3126 well, if the “correct texture” is anything like most of the commercially-produced sausages in this country (i.e. utterly revolting) then I’d stand by the idea of not putting it in a mixer - particularly if it’s just minced meat and spices, rather than the muck that gets added to most of the sausages that are available in shops…
@@frugalitystartsathome4889 But that would be a burger, not a banger ! I still make 'high quality sausages made from fresh pork, rusk, water, using my own spice blend consisting of Salt/Pepper/Nutmeg/Coriander/Mace/Ginger. I'm not having a go at you, but I didn't want others to read your comments and then make a mess of their product. As I stated, I have a history of hand making sausages and fully understand what is required. What was shown in the video was a poor attempt at making sausagemeat, especially regarding the seasoning, which should have been weighed to the nearest gram. The pepper was added without weighing or measuring, so was pointless. All seasonings should be pre-weighed and blended thoroughly together before adding too the meat. Again, I'm only writing this part to advise and assist others that read the comments.
I wonder if it wouldn't be easier to mix evenly if the salt, pepper, herbs, and spices were first incorporated into the breadcrumbs, or even beaten in with the egg? Karen, would that work?
Thank you so much for posting this :) My partner's Dad is from Glasgow and square sausage on plain bread is a family tradition. Now living in England it's a rare treat (and usually the 'fancy' stuff from Tebay or Gloucester services when we're passing, which apparently just isn;t the same!) I'm sure he'd be delighted for us to try making our own :)
Oh all ths things you can add like onions, peppers, mustard seeds, garlic salt, onion salt. Can i suggest stop using that crap table salt and buy sea salt. You only use quarter of what you would table salt, far better for you. Looks so delicious yum yum pigs bum.😊😊😊❤😅
Been making this since I was a wee girl. My parents emigrated from Scotland and this was a staple. I use gluten free oats as I am celiac. I am never without this delicious sausage in my freezer
Thank you for this recipe, this is how we do our sausage roll filling in Australia. I haven't heard of corned beef done in cordial, would you be able to do a video on that.
For people who don't eat pork, I am wondering how this recipe would do using beef and turkey or just beef. It might require some added oil to make up for the lack of pork fat. This recipe is not like a commercial sausage, but it looks delicious. I may try it. Commercial sausage in the U.S. is made from pork, and I don't eat pork any more. But I do love the taste of sausage, and miss it. I have thought about trying to find a sausage recipe that does not use pork. But I think this recipe also is not the standard "sausage" taste, as it doesn't use sage or other typical sausage herbs.
I can't tolerate commercial pork so if we don't grow out a few pigs, I don't eat pork. You can make turkey sausages w/ ground turkey. My commercial "substitute" for pork sausage is chicken sausage, readily available in links (here in the US). My fav brand is Amylu and there are no nitrites or other unhealthy chemicals.
"BORK" is on sale at our major supermarket chain, which is a combination of beef and pork. My husband asked what to use it for, I said, "Well, lots of people like it for meatballs and..." My mind went blank. So,Lorne! I may go back and get some to try my hand at this. BTW, Karen, can you explain the difference in a breakfast roll and what exactly is a 'bap'? I kept hearing about them in the Hamish Mcbeth audiobooks and have not a clue. (I am surprised that I have not looked them up!)
A nap is a soft flour bread roll. A ** traditional Scottish morning roll has a crispy top and bottom with a soft but chewy center. Perfect to carry a fresh warm Lorne sausage ,bacon or egg as a hot meal or really decent cold meat and salad for lunch etc. The channel @ what's for tea had a fantastic recipe for these rolls look under M***tens morning rolls .
what happens afterwards, when you get it out of the freezer? first time seeing a sausage like that, i am from Lithuania. into a mince like that my dad would put everything like Karen did, then add fried onion (chopped so small that after frying its like a porrige), mix it in and then form patties and fry them in a pan. what do you do with a scottish sausage like that? (for my dad's recipe, onion is not traditional, traditionally people would put raw onion, but he does it with fried onions and it makes the patties soo fluffy and juicy)
I was looking forward to your sunday shop, oh well.
❤🐮🐷mix 2 pounds 🐖🐄 add 1🥚 beat it up mix 🥣then add 3 cups 🍞 crumbs. Mix well add 2 t 🧂 2 t white pepper or 🖤 pepper add 2 t nutmeg (love nugmeg) 2 t dried coriander seeds. 😊 put in lined loaf pan. 🧑🍳 Chill in frig
❤thank you. My son will love these.
Thank you for typing it out this really helps me seeing that I now have problems with my hands and struggle to write things out. I love it when I can just screenshot it. 😊
@@DisabledandPrepping you are so very welcome. I have rheumatoid arthritis especially in my hands. I know people who have visual issues. Who get lost in words. Sounds and pics. I just thought. I'm just going to do this. I was on my business cell phone. I took a break to watch my co favorite woman channel. I got a couple favorite chicks now and I really love them :-):-):-) usually :-) I'm on my tablet where I can just do smiley faces. XXXX
That sausage would be as tough as old boots if you put it in a mixer. Minced meat is like pastry, the more you mess with it the tougher it gets - something to do with emulsifying the fibres - so you were right to do it by hand!
That is correct. It would be tough as old boots if done in a mixer
As a past professional sausage maker that has made many thousands of pounds of sausages, you are wrong. Sausagemeat needs to be mixed together until the meat sticks to your hand. It shows that the myosin has developed, which holds the sausagemeat together. If it isn't mixed properly, then the sausage will have a dry crumbly texture. Sausagemeat is 'emulsified' to create the correct texture. Also, water should have been added to the mix.
@@stefenney3126 well, if the “correct texture” is anything like most of the commercially-produced sausages in this country (i.e. utterly revolting) then I’d stand by the idea of not putting it in a mixer - particularly if it’s just minced meat and spices, rather than the muck that gets added to most of the sausages that are available in shops…
@@frugalitystartsathome4889 But that would be a burger, not a banger ! I still make 'high quality sausages made from fresh pork, rusk, water, using my own spice blend consisting of Salt/Pepper/Nutmeg/Coriander/Mace/Ginger. I'm not having a go at you, but I didn't want others to read your comments and then make a mess of their product. As I stated, I have a history of hand making sausages and fully understand what is required. What was shown in the video was a poor attempt at making sausagemeat, especially regarding the seasoning, which should have been weighed to the nearest gram. The pepper was added without weighing or measuring, so was pointless. All seasonings should be pre-weighed and blended thoroughly together before adding too the meat. Again, I'm only writing this part to advise and assist others that read the comments.
Absolutely bang on @@stefenney3126
Really nailing it with the recipes lately. Never tried lorne sausage before,but I am tempted now. Or maybe even a chicken/ turkey version.
I wonder if it wouldn't be easier to mix evenly if the salt, pepper, herbs, and spices were first incorporated into the breadcrumbs, or even beaten in with the egg? Karen, would that work?
Thank you so much for posting this :) My partner's Dad is from Glasgow and square sausage on plain bread is a family tradition. Now living in England it's a rare treat (and usually the 'fancy' stuff from Tebay or Gloucester services when we're passing, which apparently just isn;t the same!) I'm sure he'd be delighted for us to try making our own :)
Good afternoon Karen
First time ever seeing this recipe! How interesting ❤️👍
Hey Karen😊 Just tuning in now! Going to watch while making dinner ! Hope you are having a lovely evening.
Is there a part 2 with slicing and cooking ? 🙏
your cooking videos help my seemingly pesky anxiety thank you❤
Oh all ths things you can add like onions, peppers, mustard seeds, garlic salt, onion salt. Can i suggest stop using that crap table salt and buy sea salt. You only use quarter of what you would table salt, far better for you. Looks so delicious yum yum pigs bum.😊😊😊❤😅
Been making this since I was a wee girl. My parents emigrated from Scotland and this was a staple. I use gluten free oats as I am celiac. I am never without this delicious sausage in my freezer
Thank you for this recipe, this is how we do our sausage roll filling in Australia.
I haven't heard of corned beef done in cordial, would you be able to do a video on that.
Good work! I’m finishing up a very large batch of jambalaya for the freezer and the week ahead. Cheers!
For people who don't eat pork, I am wondering how this recipe would do using beef and turkey or just beef. It might require some added oil to make up for the lack of pork fat. This recipe is not like a commercial sausage, but it looks delicious. I may try it. Commercial sausage in the U.S. is made from pork, and I don't eat pork any more. But I do love the taste of sausage, and miss it. I have thought about trying to find a sausage recipe that does not use pork. But I think this recipe also is not the standard "sausage" taste, as it doesn't use sage or other typical sausage herbs.
Just do beef Lorn, or Beef & onion x
Try beef lard or chicken fat.
I make it with beef and just add an extra egg if it's too dry and onion
I can't tolerate commercial pork so if we don't grow out a few pigs, I don't eat pork. You can make turkey sausages w/ ground turkey. My commercial "substitute" for pork sausage is chicken sausage, readily available in links (here in the US). My fav brand is Amylu and there are no nitrites or other unhealthy chemicals.
That sounds delicious! I'm going to have to try that! Thanks! 😋
Will be doing this definitely, usually get mine from the butchers. Thanks fir the receipe. ❤👍x
"BORK" is on sale at our major supermarket chain, which is a combination of beef and pork. My husband asked what to use it for, I said, "Well, lots of people like it for meatballs and..." My mind went blank. So,Lorne! I may go back and get some to try my hand at this.
BTW, Karen, can you explain the difference in a breakfast roll and what exactly is a 'bap'? I kept hearing about them in the Hamish Mcbeth audiobooks and have not a clue. (I am surprised that I have not looked them up!)
A nap is a soft flour bread roll.
A ** traditional Scottish morning roll has a crispy top and bottom with a soft but chewy center. Perfect to carry a fresh warm Lorne sausage ,bacon or egg as a hot meal or really decent cold meat and salad for lunch etc.
The channel @ what's for tea had a fantastic recipe for these rolls look under M***tens morning rolls .
I would love to try this recipe. 😊
Never knew about the pork/ Known as square slice when I was wee.
My arm aches just watching! 👀 💪
what happens afterwards, when you get it out of the freezer? first time seeing a sausage like that, i am from Lithuania. into a mince like that my dad would put everything like Karen did, then add fried onion (chopped so small that after frying its like a porrige), mix it in and then form patties and fry them in a pan. what do you do with a scottish sausage like that? (for my dad's recipe, onion is not traditional, traditionally people would put raw onion, but he does it with fried onions and it makes the patties soo fluffy and juicy)
❤
Doesn't the recipe contain water, as that's normally the reason for adding rusk ?
I would normally add around 100-125ml water.
Can you make me a dozen and ship them over 😊 😂 they look scrumptious!
How did it turn out?
Not too bad, I could have used a bit more seasoning though
Karen?? This video ended abruptly lol Will there be a part 2? lol