11/2/2022 0 Comments Phil cook duke![]() ![]() Alternatively, leave it in the refrigerator for 24 hours until it is firm. Note, you should not use pre-frozen meat for this recipe as meat should only be frozen and thawed once. Wrap the clingfilm over the top so it’s fully covered and place in the freezer for 2 hours, or until firm enough to slice. If you have any left over, you can set it aside to make meat patties out of it! Squash the sausage meat into the loaf tin as densely as possible. Line your loaf tin or whatever you’re using to make the square sausage, with clingfilm, with enough hanging over the edges to wrap over the opening once you’ve put the sausage meat in it.Īdd all the ingredients to a bowl and use your hands to thoroughly combine. #PHIL COOK DUKE HOW TO#How to make Lorne Sausage – Step by step method We found breadcrumbs to be just as good if not better, but you can use either. It’s often used to bulk up sausages and used when a large number of sausages are being prepared. Rusk is a cereal ingredient made of wheat flour versus breadcrumbs which are dried bread. We used natural breadcrumbs in our Lorne sausage recipe, but you could also use rusk. Using breadcrumbs or rusks also means the sausage won’t be dry and chewy. Often these sausages shrink a lot when cooked as the fat content is high! We used meat that was 20% fat and would say this should be a minimum. You need to use meat that has a high percentage of fat, otherwise the sausage will be dry. 250g (1.5 cups) breadcrumbs (not fresh).Ingredients for this Homemade Lorne Sausage Recipe ![]() Cling Film or Beeswax wrap – we used cling film as we had some in our draw, but you could use a beeswax wrap to stop it from sticking to the tin as well.Loaf tin to pack it into – we have one like this.Things you’ll need to make this Lorne Sausage Recipe So let’s get to making our own Lorne or Square Sausage Recipe then! The truth is we’ll never know, but however it happened the name has stuck in many households and shops across Scotland. I mean, who doesn’t want a sausage named after them?! The Marquess of Lorne, in the late 19th century, was well-known for marrying one of Queen Victoria’s daughters, so it’s possible the sausage was named for him for some reason. ![]() More likely is that it was named for the extinct district of Lorne, which was part of what is now known as Argyll and Bute, although there is no direct evidence for this either.Īnother option is that it was named for the Marquess of Lorne, which was the name given to the son of the Duke of Argyll. However, there is evidence of advertisements from butchers for “Lorne Sausage” at least 6 years before Tommy Lorne was even born. A popular story is that it was because of Glaswegian comedian Tommy Lorne, who made jokes about square sausages looking a bit like doormats. Of course, there is contention about the origins of the name “Lorne Sausage” as well. It’s likely it was in the latter 19th century when metal tins also became more popular, and it would have been cheaper to shape the sausage in these than in a casing. The exact origins of Lorne sausage, like many traditional Scottish foods, is unclear. ![]()
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