Meats and Sausages
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.
| Materials | Metric | US |
|---|---|---|
| Beef | 400 g | 0.88 lb |
| Pork belly | 300 g | 0.66 lb |
| Rusk | 150 g | 0.33 lb |
| Cold water | 150 ml | 5 oz fl |
Ingredients per 1000g (1 kg) of materials
| Salt | 15 g | 2-1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Coriander | 2.0 g | 1 tsp |
Instructions
- Soak rusk in water.
- Grind meat with 3/8” (10 mm) plate.
- Mix ground meat with all ingredients.
- Grind through 3/16” (5 mm) plate.
- Stuff into 32 mm hog casings and refrigerate.
Notes
Fry before serving.
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.
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.
