Lorne Sausage and Square

When stuffed into casings this Scotch sausage is known as Lorne. When pressed in a baking form it becomes Lorne square.

MaterialsMetricUS
Beef400 g0.88 lb
Pork belly300 g0.66 lb
Rusk150 g0.33 lb
Cold water150 ml5 oz fl
Ingredients per 1000g (1 kg) of meat
Salt15 g2-1/2 tsp
Pepper2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Coriander2.0 g1 tsp
Instructions
  1. Soak rusk in water.
  2. Grind meat with 3/8” (10 mm) plate.
  3. Mix ground meat with all ingredients.
  4. Grind through 3/16” (5 mm) plate.
  5. Stuff into hog casings and refrigerate.
Notes
To make Lorne Square:
Place meat mass into a greased baking pan and allow to chill down in refrigerator. Turn out and slice off at 1” (25 mm) thickness.
Fry before serving.

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