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Old 1st June 2011, 11:01   #1 (permalink)
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Lorne sausage

I recently made up a batch of lorne sausage, couldnt be more pleased with the result, essentially it is beef mince, pork sausage meat and oatmeal!
I will be making this again, anyone interested i can post the formula.
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Old 1st June 2011, 11:53   #2 (permalink)
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Re: Lorne sausage

..i make lorne all the time molly ..i also get the spice mix from glasgow.. also pork links ..(sausages)
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Old 1st June 2011, 12:47   #3 (permalink)
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Re: Lorne sausage

Quote:
Originally Posted by mollag View Post
I recently made up a batch of lorne sausage, couldnt be more pleased with the result, essentially it is beef mince, pork sausage meat and oatmeal!
I will be making this again, anyone interested i can post the formula.
I would definitely like the recipe please.it sounds like something I would like.
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Old 1st June 2011, 12:51   #4 (permalink)
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Re: Lorne sausage

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Originally Posted by pepperkat View Post
I would definitely like the recipe please.it sounds like something I would like.
if you google lorne scottish sausage ..look fror the scottish recipe site ..you will find all sorts of good sausage recipes..good luck and good cooking
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Old 1st June 2011, 12:57   #5 (permalink)
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Re: Lorne sausage

ooh a nice square sausage on a crispy morning roll with a potato scone on the side.
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Old 1st June 2011, 14:37   #6 (permalink)
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Re: Lorne sausage

This is the recipe i used. Cos im in Turkey i used pork sausage meat [ hollowed out from links]
I weighed my available sos meat and divided the weight by 30, giving me a value of 1% to calc the weights of the rest of the ingredients.
I also reduced the water to 10%
I used butchers beef mince and mixed all by hand.
For forming i used those plastic containers, used for feta type cheese, lined with shrinkwrap, i didnt weight the mix as i like a looser texture



Lorne sausage Ingredients

Minimum 65 % meat
30.0 % Pork Belly or saus meat
37.5 % Beef Flank
2.5 % Seasoning
12.5 % Binder Oatmeal [porridge]
17.5 % Chilled Water

Seasoning
1 Tblspn + 2 tspns Salt
1 Tblspn Ground Coriander [optional]
2 tspns Ground Black Pepper
1 tspn Ground Nutmeg or Ground Mace


The name comes from the 4lb baking tin that it is typically made in (Lorne), the typical size being 4 lb capacity.

Method
1) Mince the meat through a coarse plate (3/8 inch, 9 mm)
2) Place into mixer or mixing bowl and add seasoning and binder and mix well
3) Gradually add chilled water and mix until absorbed
4) Re-mince through medium plate (3/16 inch, 5 mm)
5) Place into a greased Lorne tin and allow to stand in the fridge to chill down.
6) Turn out and slice off at inch to 1 inch (1.2 cm to 2.5 cm) thickness

Well worth the effort and im planning my next batch soon.
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