Lorne Or Sliced Scottish Sausage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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This is a sausage I use to buy at the Scottish butcher in NJ. It is an unusual flavor, very hard to describe. I put 20 servings only due to the fact I have no idea how many it makes. I also don't have a cooking time as it depends on how thick you slice it and how hot the frying pan is. Read more . You want it done all the way through. I also use this sausage in my stuffing for Turkey at Thanksgiving and Christmas. Ingredients:
2 lbs ground beef (not too lean or it will be too dry) |
2 lbs ground pork |
3 cups fine bread crumbs (i make my own for this with day old bread dried in the oven) plain store bought can be used too |
2 tsp pepper |
2 tsp nutmeg |
3 tsp coriander |
3 tsp salt |
1 cup water |
Directions:
1. Mix all the above by hand until they are mixed throughly
2. Place in an oblong pan, you may need two depending on size of pan
3. Place in freezer until it is just starting to set
4. Remove and cut into the thickness you would like.
5. Place wax paper between slices and wrap serving size in whatever method you use for freezing meats. *
6. When ready to use, defrost and fry in a tiny bit of fat or oil till browned and cooked through.
7. * I package some of it in 1 lb packages to use for stuffing. I also make a double batch so I have plenty for the holidays. I personally don't use the sausage for about a week after making it. I defrost it in the fridge about 24 hours before I use it. I like to give the flavors a chance to blend before using.
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