Scottish Square Sausage

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Recreate a breakfast classic with this Scottish square sausage recipe. Delicious inside a crispy morning roll, or served as part of a full Scottish breakfast.

Course Breakfast

Cuisine Scottish

Keyword square sausage, sausage, sausages, lorne sausage, lorne, slice

Prep Time 10

Cook Time 5

Servings slices

Ingredients

Spice Mix

2 teaspoons coriander powder
1/2 teaspoon nutmeg
1/2 teaspoon mace
1/4 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper (a pinch)
1/8 teaspoon dried sage (a pinch)
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

Instructions

In a small bowl, add 2 teaspoons coriander powder, 1/2 teaspoon nutmeg, 1/2 teaspoon mace, 1/4 teaspoon onion powder, 1/2 teaspoon paprika, 1/8 teaspoon cayenne pepper, 1/8 teaspoon dried sage, 2 teaspoons sea salt, 1/2 teaspoon MSG, 1 teaspoon black pepper and 1/4 teaspoon white pepper. Mix briefly and set aside.
In a food mixer, add 500 grams beef mince, 500 grams pork mince and prepared spices. Mix on low speed for 30-40 seconds until combined. Add 200 ml water and 150 grams 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 prepared mix into lined tin, pressing down well to ensure there are no gaps and mix is tightly pressed into tin.
Wrap cling film over top of filled loaf tin and place in 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 the square sausage slices are cut, 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.

Notes

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.