Also often called ‘lorne sausage’ or ‘slice’, Scottish square sausage is a breakfast staple. Served as part of a full Scottish breakfast (with some potato scones, of course) or simply in a fresh morning roll, it’s a delicious way to start the day.
Scottish Square Sausage
Spice Mix
- 2 teaspoons coriander powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon mace
- 1/4 teaspoon onion powder
- 1/2 teaspoon paprika
- Pinch cayenne pepper
- Pinch dried sage
- 2 teaspoons sea salt
- 1/2 teaspoon MSG
- 1 teaspoon black pepper
- 1/4 teaspoon white pepper
- 500 grams beef mince ((12% fat))
- 500 grams pork mince ((20% fat))
- 200 ml water
- 150 grams panko breadcrumbs
In a small bowl, add coriander powder, nutmeg, mace, onion powder, paprika, cayenne pepper, dried sage, sea salt, MSG, black pepper and white pepper. Mix briefly and set aside.
In a food mixer, add the beef mince, pork mince and prepared spices. Mix on low speed for 30-40 seconds until combined. Add the water and panko breadcrumbs and mix again on low speed for a further 30-40 seconds until all of the ingredients are well mixed.
Line a loaf tin with cling film (roll out enough to line the inside of the tin and wrap over the top once your mix is added). Pack the prepared mix into the lined tin, pressing down well to ensure there are no gaps and the mix is tightly pressed into the tin.
Wrap the cling film over the top of the filled loaf tin and place in the freezer for 2-3 hours or until set. At this stage, you want the mix to be set enough to cleanly slice your square sausage, but not frozen solid so that you can't get through it.
When all of your square sausage slices are cut, store in food bags (I like to wrap the square sausage in 4 slice portions) and return to the freezer. (or cook straight away if desired).
Defrost frozen square sausage slices overnight in the fridge and fry for breakfast the following morning!
To fry – heat 1 tablespoon vegetable oil in a frying pan over a medium-low heat. Add the square sausage to the pan and fry for 5-6 minutes, turning occasionally until piping hot and nicely browned on both sides.
I use 12% fat beef mince and 20% fat pork mince for this recipe – you can adjust the fat levels if desired, perhaps increasing the beef mince to 20% fat. Be cautious of using mince that is too low in fat however as the cooked sausage will be more dry and crumbly.
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