Premium Scottish Lorne - Sausage Seasoning - 250g

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Mix well, preferably with your hands, as it is easier to incorporate everything evenly. At this point, you can fry a little of the sausage to taste it. Adjust the seasonings if necessary. Prepare a loaf tin by lining it with plastic wrap. (I wish there was something else to use, but I can't think of what will work in its place.)

Yes! Cumberland sausages can be frozen directly after making them; just place them in a freezer-proof bag, remove as much air as possible, refrigerate so they are cold, and then freeze. Or you can also freeze them after they’re cooked. We had some leftover sausage, and froze it with the mashed potatoes and gravy. It makes a fantastic frozen meal that can just be defrosted, reheated and it tastes freshly made! Some people may have a hard time with the shape of this sausage for a couple of reasons: it’s not in the shape of a “normal” sausage, and even though it’s called square, it’s truly never exactly square. This means they will break down a lot in cooking, however, so if you want bigger pieces, we recommend adding them in closer to the end of cooking, around 20 minutes or so before, depending on how big the sausages are and if they’re pre-cooked or not. Put the meat into the lined loaf tin and push it against the bottom and sides of the tin to try to remove any air gaps. These will be holes in the sausage if they aren't removed. When it's completely tight, cover the top of the sausage with plastic wrap and place the loaf tin in the freezer for about 3 hours. Many people swear by making their Stovies with sausage. This could be sliced sausages, sausage meat, or cut up square sausage ( Lorne Sausage – recipe here).As is typical of many sausage from the British Isles (see my English Breakfast Sausage recipe), the Scottish Lorne sausage contains pinhead rusk which you can buy in bulk from a butchers supply store. For small quantities the best alternative is to substitute with Japanese Panko breadcrumb.

This recipe is virtually identical to the modern Lorne sausage, expect that it is stuffed into an ox gut rather than shaped in a tin. Though we don’t know who the first butcher was to produce it, or even to call it Lorne, we do know that it is likely the ­sausage as we know it today was developed in the late 19th century. Add a leaf or two of parsley or pea shoots for a little green, if you like. If you’re a fan of HP Sauce, that wouldn’t be amiss, either! It is also known as the Lorne sausage after stage comedian Tommy Lorne who loved this meat product and wanted an easier way to put them into a sandwich to eat between acts. Today a square sausage butty or roll is still as popular as ever in Scotland, and often includes a fried egg. It is also eaten with a cooked breakfast. Lorne sausages are not named from the Scot's village namesake, but originate from Tommy's hometown of Kirkintilloch near Glasgow. Who knew Stovies are considered the ultimate Scottish food by so many?! With such a wide range of Scottish dishes available, we’ve been astounded at the number of times we’ve been asked how to make traditional Scottish Stovies.This Scottish Lorne Sausage recipe makes about 1.1kg (2½lbs) which will fit into a standard 2lb loaf tin. The Scottish Lorne sausage is quite high in calories, though some butchers are now making some low fat ones for their customers. The high fat content, usually 20%, is needed to prevent them drying out during cooking. Freezer - separate the sausage slices with greaseproof paper or foil and wrap well. Store for up to 3 months and defrost overnight in the refrigerator.