It's also referred to as Lorne sausage after stage comedian Tommy Lorne who loved this meat product and wanted an simpler method to place them right into a sandwich to consume between functions. Today a square sausage butty or roll continues to be extremely popular in Scotland, and frequently features a fried egg. It's also eaten having a cooked breakfast. Lorne sausages aren't named in the Scot's village namesake, but result from Tommy's hometown of Kirkintilloch near Glasgow.
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The raw version:
The Scottish Lorne sausage is very full of calories, though some butchers are actually making some low-fat ones for his or her customers. Our prime fat content, usually 20%, is required to prevent them becoming dry during cooking.
It is almost always produced from equal measures of minced beef and pork (450g), an egg to bind the components with rusk for example breadcrumbs (170g) and pepper and salt seasoning. Spices utilized in a conventional square sausage recipe is going to be nutmeg and coriander seed to own favorite spicy flavour. Only a teaspoon of every.
They are then mixed together inside a large bowl and when the mix will get too dry water could be added. The Lorne sausage recipe may then be created right into a huge rectangular block and cut individually when needed to some thickness of 10mm. Your particulars are often lightly fried, similar to bacon, turning once, until brown. The raw block or slices could be frozen and defrosted if needed.
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