scottish sausage

[StylinSami]

does anybody no where i can get this from ( not frozen ) i v looked everywhere. i live in the staffordshire area.

thanks in advance

[howdy]

hi stylinsam,

maybe you can order online from here:
http://www.athollglens.co.uk/

http://www.scottishgourmetfood.co.uk/meat_baco n.htm

or maybe you can ask you supermarket to order it for you

hope this helps

[SteveSxx]

It's called LORNE sausage by the way - I used to eat it every day for breakfast a few decades ago.....

[howdy]

I was just told Tesco carries them. Hope there is a Tesco near you

[ugly_bob]

I've never seen it fresh in England (SE) - you can get frozen in most (if not all) supermarkets - but try your local butcher.

[nickmo]

http://sausagefans.com/search.php?county=Staffordshire from the sausage website, and from BigBarn (using Stafford) list of suppliers in an area - give them a ring: http://www.bigbarn.co.uk/producers/index.php?place=stafford&email_address=&S=15&submit=Search (or search around different town from BigBarn site.)

[StylinSami]

thanks everyone!!!

[rugeleyboy]

staffordshire?? where abouts?

[anitadip]

Lorne sausage is sold sliced and frozen in Farm Foods.

[jiggy-gb]

Make your own, it's easy enough! Here's my recipe for it...

Ingredients:
500g Minced Steak
500g Minced Pork
� Cup of Fine Breadcrumbs
1 Cup of Medium Oatmeal
2 Teaspoons of White Pepper
1 Teaspoon of Coarse Ground Black Pepper
1 Teaspoon of Ground Nutmeg
2 Teaspoons of Ground Coriander
2 Teaspoons of Salt (heaped)
1 Teaspoon of Onion Powder
� Cup of Cold Water
(all teaspoons are rounded unless otherwise stated)


Method:

Ensure that you don�t buy overly lean mince; you need a little fat in there to stop your slices from drying out!

Mix both types of minced meat together evenly then mix in all other ingredients, use a fork to begin with and then use your hands, this will warm the mixture up a little so it mixes evenly.

Put greaseproof paper into a loaf tin and put the sausage mixture in. Using your palms, press the meat firmly into the tin, try to get a nice even surface. Put the tin in the freezer for about one hour, this will help to set the sausage meat so it�s nicely chilled and firm enough to slice. Slice the slab of sausage into approx 10 slices, cook immediately or wrap separately and freeze straight away. Defrost before cooking, fry in a little bit of oil until cooked through and lovely and brown.