Hello! I Glaswegian that has found themselves across the pond is desperate for a good old square sausage.

I have tried this recipe- [https://www.christinascucina.com/how-to-make-homemade-lorne-sausage-scottish-square-sausage/](https://www.christinascucina.com/how-to-make-homemade-lorne-sausage-scottish-square-sausage/)

And although it sort of okay it just is missing something I just don’t know what! Has anyone made or have alterations that will make this itch the itch?

I’m about to make some Glasgow rolls and would have this combo to be a success.

Cheers!

by mzl14

10 comments

  1. I’m afraid I don’t know about the recipe but the colour looks wrong.

  3. Depends where you are across the pond. If you search things like taste of home + Brit or Scottish and such variations there are usually local shops run by expats just about everywhere. Good luck.

  5. Depends what you call square sausage. If you fry it and it is brown all the way through it is a proper square sausage. If it steadfastly remains pink in the middle regardless of how long you destroy it in a pan, it is not a proper square sausage. However some people must like this otherwise why would they sell it commercially?

  6. Square sausages are woeful, the jocks made them out of spite for the English trying an alternative to proper sausages( don’t blame them for doing so ) look and taste like dog food. Tinned cornbeef is a delicacy competes to square sausages

  8. I am not going to fully read the recipe, but the problem to me seems to be the lack of fat and that the author is trying to make it appealing and healthy looking. Lorne is not meant to be healthy or made from good meat.

    I would first, ditch the nutmeg and coriander. It’s not a fucking kofta. Ground white pepper and salt. Put a hint of allspice in it is you feel saucy, but just a hint.

    Next, I would add fat to recipe. This could be in the form of minced beef and pork with a 20% fat content, or get beef tallow, or beef suit, and rendered pork fat in the mix to that ratio with normal mince.

    Lastly, I think breadcrumbs will do the job, but I think you could find something called sausage meal – which is finer and has better binding properties. I’ve never used it or tried to source it but that is likely something more akin to what is actually used. Watch out at this may already be seasoned. If you use breadcrumbs, I would make them super super fine.

    Fat is flavour. A Lorne should be half its original size after cooking and you should have enough fat from the sausage to cook the rest of your breakfast. I really hope you try some of these suggestions, but I am no expert Lorne maker.. just an ex chef who appreciates the stuff and has lived abroad and know what it’s like to miss stuff from home

  9. We’ve made it a few times:

    – 2lbs of fatty mince (40-45% fat, you’ll need the butcher to grind it to that ratio, as regular ground beef is only 20-25%)
    – 1 tsp nutmeg
    – 1 tsp mace
    – 2 tsp ground black pepper
    – 2 tsp salt
    – 1 to 1.5 cups of pinhead rusk (this is hard to find in North America) or substitute with bread crumbs or an Italian bread called pane dure/friselle and blitz it in the food processor/blender until it resembles crumbs
    – half cup of water, but add slowly, and adjust if you need more

    Mix it well, until it feels like a sausage-y consistency – firm but tacky. If it’s dry and crumbly, add some more water.

    Place the mix in a loaf tin and shape, or make a cylindrical shape and wrap it in cling film. Bung in fridge for at least 3-4 hrs. Once set, cut with a sharp knife, cleaning the knife between cuts.

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