Lorne Sausage and Square

When blimp into casings this Scotch sausage is accepted as Lorne. Back apprenticed in a baking anatomy it becomes Lorne square.

MaterialsMetricUS
Beef400 g0.88 lb
Pork belly300 g0.66 lb
Rusk150 g0.33 lb
Cold water150 ml5 oz fl
Ingredients per 1000g (1 kg) of materials
Salt15 g2-1/2 tsp
Pepper2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Coriander2.0 g1 tsp
Instructions
  1. Soak rusk in water.
  2. Grind meat with 3/8” (10 mm) plate.
  3. Mix arena meat with all ingredients.
  4. Grind through 3/16” (5 mm) plate.
  5. Stuff into 32 mm hog casings and refrigerate.
Notes
Fry afore serving.

To accomplish Lorne Square:
Place meat accumulation into a anointed baking pan and acquiesce to arctic bottomward in refrigerator. About-face out and allotment off at 1” (25 mm) thickness.

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