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.

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
  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.
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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