Scott, you have it spot on. Most people try to ram the mix in tight, which gives the sausage to tough a texture. As you correctly said, the mix needs to be loose! It makes all the difference in the texture when it’s in your mouth! Fantastic, Baw bag 🤣🤣
Love you're channel mate. Back when I was a child helping mum in the kitchen, doing some mincing, mum used to pass a slice of bread through last , so as to clean the mincer of any residual meat. Those were the days!!!!
MICHAEL ARNOLD the bread trick seems common in home shops. Pros seem to shy away from it, but often turn around and add dried bread crumbs and water or rusk and water....🙄
Brilliant video... Remember years ago panging for square sausage and ended up asking a butcher how to make it and he said the secret to his was red breadcrumbs and all beef/steak mince... And I'll tell you it most definitely hit the spot on a Scottish crispy roll alone or with potato scones and a fried egg 🎉
I'm from Glasgow, now living in Hanoi, Vietnam, and I make this regularly. Sometimes I substitute some dried onion flakes in place of half of the breadcrumbs and add at the same time as the water ... makes a good onion sausage. I just buy store-bought beef and fatty pork mince. My spice mix is - salt, white pepper, black pepper, onion powder, ground coriander, ground nutmeg and dried onions.
Cannae whack a roll & slice! I wonder what ways could be good to ‘pimp out’ the basic Lorne...replacing the water with stock, different spices....I mean, I’ve tried slice with black pudding and/or haggis through it, but it’s such a blank canvas there’s tons of different ways you could probably take it.
I think the beauty of this style of sausage making is that it's available to anyone... no fancy equipment required if you buy the minced meat. Stunning job Scott! :D
Made this over the weekend, including homemade rusk! Was a lot of work, mainly on the rusk side of things, but it was very tasty, and a fun project. Served up slices with eggs over easy and pan fried breakfast potatoes, with buttered toast.
didn't have pork shoulder, so i part-cooked a pound of bacon, diced it up fine, and that was my 30% fat content. :-) was able to leave out half the added salt, too, due to the salt in the bacon.
@@zoebear1992 TRUTH! that hardened bread-like substance is murder on machinery! I even scored a vintage one with a massive motor just to handle heavy tasks like that, and it still got overworked.
Made these myself some time back and your spot on. May I suggest having the lorne with baked beans, on a roll which is out of this world combination or some well fried onions using the oil from the lorne to fry them in. Keep up the good work cheers.
More great content ! Love it! I’m Scottish, and you must have this with Potatoe Scones or toti scone. Slice and toti scone roll is Scottish good at its finest! Easy to make!
Brilliant! I'm always envious of your sausage making because I don't have a sausage tube for my grinder. Now I can make one of your recipes without cheating. (I make haggis in a cooking bag. :-)
Hi Scott, looks good but there is one thing you can add to lift your slice to a higher level, onion! Onion slice is very popular in my neck of the woods, Greenock, but it's not widely available elsewhere. Don't forget to butter the top half of your roll, heaven with a cup of strong, sweet tea! Look for Bacofoil EasyCut cling film dispenser when you go shopping, it's a game changer....
That looked the bollocks mate. I have had Lorne sausage many times (posted in Edinburgh for 3 years) Scottish full brekkie, black and white pudding, slice of fried haggis, couple of orange sunny side up creamy eggs and a round of toast finished off with an Soldiers brew. The best brekkie. I don't have a Macca's within 100 miles of us but once or twice a year (airport run) i do enjoy the sausage and egg muffin brekkie. No idea what they put in their square sausage but i love it. Good work mate.
This looks like our breakfast sausage here in the Southern US. Ours is sage and black pepper heavy. Served on a biscuit with a little yellow mustard. Exquisite.
That's possibly to do with the large number of Scottish immigrants that made the Southern states there home, especially in Virginia and Georgia and Marland.
I'm not sure if this is the case for England, but here in the U.S., rolled products like aluminium foil and plastic wrap feature half-moon shaped perforations on both of the ends. By pushing those through to the inside of the roll, the paper tabs secure the product in place so the roll doesn't go flying all over the kitchen and it's much easier to handle.
@@emilychb6621 I'm not sure I understand what you mean. The paper tabs are pushed to the inside of the cardboard outer packaging roll and inside the roll holding the product. How can it get mushy?
Hi Scott, I saw a great idea for your recipe, add dry ingredients to the meat then grind it and the machine mixes for you. Love your videos, very inspirational
Just woke up after a cook out with my closest amigo and his gf. We drank “Golden El Caminos, Corpse Revivers, Patron Cafe’, and Costa Rican Stingers while cooking out Pork chicharones for tacos. This sausage would be the perfect breakfast for how Im feeling. Thanks Scot for another awesome video. Ask me for any of the drink recipes if interested. (2) are my original creations that are absolutely awesome and compliment Hispanic food perfectly. Take care .
Brilliant, love your channel. I've brought a lifestyle property with a few animals. Killed and butchered a lamb. Used your 'butchering a lamb' video pressing play, then pause while breaking it down but came out great, I was chuffed thanks. Had to clean my phone screen when done 😀
He is using Tre Spade, made in Italy. Hard to find in the US, but much better quality than the Made in China junk. Fabio Leonardi has better quality motors and w/cast iron meat grinder body, auger and tomato mill. Multiple sizes of each. A No.5 tomato mill w/1 h.p. motor will process 3" dia. whole raw Roma tomatoes as fast as you can feed +700 lb./hour. TC22 meat grinder +400 lbs./hour. Consiglio's has the best prices, but be prepared for sticker shock. Quality costs, you won't be disappointed.
I love slice sausage, the thing about it is its basically a different flavoured burger. But most people outside Scotland view with suspicion. Like a burger it cooks way quicker than a traditional sausage and it's way better to eat on a roll. It stacks better than a round sausage. In conclusion it's an excellent meat delivery system for hand held eating!
Thanks Scott, I asked if you could make some square sausage a few years back when I first subscribed to your channel. I’m glad you finally got round to it. You have done a great job mate. I live in Australia now so don’t have access to ‘slice’ from the butchers. I’ll try out your recipe, thanks again.
Looks amazing. Lovely taste in plates, btw. It's my husband's turn to pick our decor this round of kitchenware replacements, but rasp/blackberry brambles look quite nice so maybe when it's my turn I'll look for something similar.
As a guy that does his own butchery.... I hate you. You always give me something new to try and I never have enough animal !!!! Cheers buddy, much love from the the Midwest USA.
I always remember them being much redder when they were cooked - great with a fried egg, even better with a tattie scone but my favourite way, is when its topped with a slice of black pudding. 🤤🤤🤤 Great vlog, keep it up! 🤘😁🤘
I think pepper, nutmeg, coriander make them to be brown. You can put little of these or avoid . Also sugar can make brown colour especially when is sugar in bread ,flour
I've watched a lady from Ayrshire cooking the weeks menu. She often mentions and serves shop bought square sausage... Now I can make my own ! FAB !!! 😄🇳🇴
yeah, the local UK goods store has square sausage, but it's hella expensive, nearly CAD$17 for 4 slices. I can make a huge loaf for that kinda money! Gonna just use bread crumbs next time, though. The rusk was so much work.
That looks so good, I’m going to make it. Last weekend I made venison breakfast sausage in much the same way only I used different spices. And they are round ☺️, I ended up with 48 patties. I’ve got 1 more quarter to do, getting the meat off the bone is a bit back achin, 😂, but I ended up with 3lb - 4lb. venison per leg and added 2lb.- 3lb pork for each leg. It came out lovely and was worth it. I added sage from the garden, garlic, salt and pepper, Worcestershire, red pepper flakes, onion powder, and poultry seasoning. I fried a little patty for taste test too, and adjusted my seasonings. I found the flavor gets stronger after sitting overnight. Great video from The borders, my ancestors hailed from there...🙋🏻♀️ stay safe from Cape Cod, Ma.
Hi Scott, launch the cling film and use a nonstick loaf tin. I think the sliced squarectyey used to serve in the rolls in our canteen must have been shorter on beef but higher in fat and rusk. When fried they had a toasted crunch on the surface and were very spicy. Maybe a Glasgow version.
Here in Australia we would slap a fried egg, a slice of cheese and some bbq sauce. Looks like a winner, i might try this but with wild pork and venison
Great one Scott, this stuff is amazing north of the border from local butchers, yes they still exist, where the recipe is 'if I tell you I'll have to kill you' it is one of the first one the list when camp shopping, and we also bring some stock back to Lancashire, just don't buy the rubbish in the supermarkets. Take care everyone 👍👍
Scott, you have it spot on. Most people try to ram the mix in tight, which gives the sausage to tough a texture. As you correctly said, the mix needs to be loose! It makes all the difference in the texture when it’s in your mouth! Fantastic, Baw bag 🤣🤣
Just gave this a go. Excellent recipe.
Don't worry you did great 👍👍 job , I'm learning to make Scottish square sausages 😊❤🎉🙏🙏🌎🌍🌍😘
Very talented and food and butchery always done extremely well.
Love you're channel mate. Back when I was a child helping mum in the kitchen, doing some mincing, mum used to pass a slice of bread through last , so as to clean the mincer of any residual meat. Those were the days!!!!
MICHAEL ARNOLD the bread trick seems common in home shops. Pros seem to shy away from it, but often turn around and add dried bread crumbs and water or rusk and water....🙄
Good tip that, cheers.
Do love a roll and lorne. Good work sr!
Well done sir, as a Scot stuck in San Francisco you made me homesick for a roll and sausage. No sauce though just more butter
Always 2 rolls, one red, one brown, red consumed first so the brown doesn't overpower the red.
@Steven Gray only if it's homemade or by a decent baker!
@Steven Gray tattie scones are the one
Why are you stuck in SF ?
Spent summers in London as a kid and had to learn how to make potato scones and mortons rolls was definitely worth it
Brilliant video... Remember years ago panging for square sausage and ended up asking a butcher how to make it and he said the secret to his was red breadcrumbs and all beef/steak mince... And I'll tell you it most definitely hit the spot on a Scottish crispy roll alone or with potato scones and a fried egg 🎉
I'm from Glasgow, now living in Hanoi, Vietnam, and I make this regularly. Sometimes I substitute some dried onion flakes in place of half of the breadcrumbs and add at the same time as the water ... makes a good onion sausage. I just buy store-bought beef and fatty pork mince. My spice mix is - salt, white pepper, black pepper, onion powder, ground coriander, ground nutmeg and dried onions.
Greenock here, now in the USA, one of our staples growing up
How much breadcumbs do you add...i missed that.
@@jenniferwatters6240 8 ounces
On a morning roll, with a tattie scone an egg, grilled onions and brown sauce 👌🏼
That looks amazing.
Love your videos and using your recipes. Thanks mate!
Love your videos Scott, first adventure I had in the kitchen from your videos was deboning a turkey, now I’ve got to try this! Looks delicious.
Cannae whack a roll & slice! I wonder what ways could be good to ‘pimp out’ the basic Lorne...replacing the water with stock, different spices....I mean, I’ve tried slice with black pudding and/or haggis through it, but it’s such a blank canvas there’s tons of different ways you could probably take it.
Ideal!!! Thank you for sharing your recipe.
Scott my man! Doesn’t matter the day I’m having, you always make me laugh and hungry.
Hope you’re well mate.
That looks very tasty. We will be trying that soon.
Good effort. Even better with a morning roll. It is the ambrosia.
Love your videos, definitely going to try this.
I can feel my arteries hardening just watching this! Loving it. Am I gonna give it a go? Yes Sir!!
I think the beauty of this style of sausage making is that it's available to anyone... no fancy equipment required if you buy the minced meat. Stunning job Scott! :D
Loved the introduction
Made this yesterday Scott. Outstanding for breakfast this morning, Got full family approval. Another winner buddy.Thank You.
Thank god your cooking skills far exceed your cling wrap abilities. I thought I was bad😎👍🏻
OMG Scott, my mouth was literally watering when you were slicing that sausage, well done sir I've gotta make some of these.
Made this over the weekend, including homemade rusk! Was a lot of work, mainly on the rusk side of things, but it was very tasty, and a fun project. Served up slices with eggs over easy and pan fried breakfast potatoes, with buttered toast.
didn't have pork shoulder, so i part-cooked a pound of bacon, diced it up fine, and that was my 30% fat content. :-) was able to leave out half the added salt, too, due to the salt in the bacon.
The rusk almost broke my food processor lol
@@zoebear1992 TRUTH! that hardened bread-like substance is murder on machinery! I even scored a vintage one with a massive motor just to handle heavy tasks like that, and it still got overworked.
Gonna make it again soon....gonna play with the beef/pork ratio, maybe go a little heavier on the pork side.maybe maybe 30/70 in favor of pork.
@@robthomas7392 WOW!!! I ended up using a silicone sheet over them on a metal pan and whacked the heck out of it with a rubber mallet lol
Looks great Scott, thank you.
Brilliant video! Us Scots love Lorne sausage!
Made this yesterday and tried it this evening, great. 👍🎅🏻
Made these myself some time back and your spot on. May I suggest having the lorne with baked beans, on a roll which is out of this world combination or some well fried onions using the oil from the lorne to fry them in. Keep up the good work cheers.
I've made this with pork and venison . It's wonderful !! I press it though , over night . I've found it makes for better slicing .
Yep,I’d love to give this awesome recipe and demonstration a go . I actually do love Lorne sausage 👌👍
More great content ! Love it! I’m Scottish, and you must have this with Potatoe Scones or toti scone. Slice and toti scone roll is Scottish good at its finest! Easy to make!
Or just have them with ever you like. I’m Scottish and can’t stand tattie scons.
You really felt the need to add that? I’m sure people understand they have choice.. It was a suggestion.
I just gotta try this, thanks mate.
Scott mate, always keep your cling film in the fridge, it makes it much easier to work with, and no more struggling trying to find the edge !
I just woke up after a night on the booze and watched this. God it made me hungry. Top draw mate
Top drawer
@@TheDgmccool takes two to tangle.
“…I’m gonna get a kick in the ball bag for this.” So happy when I hear others speak like me. 😉
He actually said "baw bag".
@@crimsonwizard2560 and if he didn’t, he should! 🤣
Beautiful Job Scott! I can't wait to try them myself.
Mighty fine my friend. Oh my goodness that looked so goooood
Your mold is very nice. 🌹🌻🌼
Brilliant! I'm always envious of your sausage making because I don't have a sausage tube for my grinder. Now I can make one of your recipes without cheating. (I make haggis in a cooking bag. :-)
You make haggis? If I may, can I have your recipe please?
bloody brilliant mate!
I'm Scottish through & through. Butcher background on my fathers side.Old school. Well done you lad. A++
Would you know why the lorn from the butcher is pink/red in colour?
Looked like a nice bit of haslet when he turned it out. Look amazing and will try doing this myself as it looks really simple to make. 10/10
looks amazing
Hi Scott, looks good but there is one thing you can add to lift your slice to a higher level, onion! Onion slice is very popular in my neck of the woods, Greenock, but it's not widely available elsewhere. Don't forget to butter the top half of your roll, heaven with a cup of strong, sweet tea! Look for Bacofoil EasyCut cling film dispenser when you go shopping, it's a game changer....
Got your book last year and my two white tails have been blessed to be my meals with your recipes. Well done Scott!
Scott. You really inspired me. Thanks and greatings from Poland :)
That looked the bollocks mate. I have had Lorne sausage many times (posted in Edinburgh for 3 years) Scottish full brekkie, black and white pudding, slice of fried haggis, couple of orange sunny side up creamy eggs and a round of toast finished off with an Soldiers brew. The best brekkie. I don't have a Macca's within 100 miles of us but once or twice a year (airport run) i do enjoy the sausage and egg muffin brekkie. No idea what they put in their square sausage but i love it. Good work mate.
This looks like our breakfast sausage here in the Southern US.
Ours is sage and black pepper heavy. Served on a biscuit with a little yellow mustard. Exquisite.
That's possibly to do with the large number of Scottish immigrants that made the Southern states there home, especially in Virginia and Georgia and Marland.
You are the best 👍👍👍👍👍👍♥️♥️
Can of iron bru and my mouth is watering good job mate from a man from Lanarkshire in australia
I'm not sure if this is the case for England, but here in the U.S., rolled products like aluminium foil and plastic wrap feature half-moon shaped perforations on both of the ends. By pushing those through to the inside of the roll, the paper tabs secure the product in place so the roll doesn't go flying all over the kitchen and it's much easier to handle.
We have those in Germany as well. They are basically useless after a couple of uses cause they just turn mushy and rip..
@@emilychb6621 I'm not sure I understand what you mean. The paper tabs are pushed to the inside of the cardboard outer packaging roll and inside the roll holding the product. How can it get mushy?
Looks yummy.
Hi Scott, I saw a great idea for your recipe, add dry ingredients to the meat then grind it and the machine mixes for you. Love your videos, very inspirational
made my own .. need to somehow wait til morning somehow
Mmm square sausage and Stornoway black pudding roll 🤤
Looks great mate 🤤🤤
Looks forkin amazing 👍
Scott, excellent execution, lots of variances as well. Rusk, did you use plain rusk or tea rusk which is sweet?
watch this video. She uses 'Butcher's Rusk'...ask your butcher. 180grams, i believe she said. ruclips.net/video/0Oqg02xSVak/видео.html
He started out with 8oz and added 4, did he add the rest? I think so.
Nice one Sassenach! As a Scot abroad I make a batch once a month. A teaspoon of cayenne pepper to give it a little kick!
Just woke up after a cook out with my closest amigo and his gf. We drank “Golden El Caminos, Corpse Revivers, Patron Cafe’, and Costa Rican Stingers while cooking out Pork chicharones for tacos. This sausage would be the perfect breakfast for how Im feeling. Thanks Scot for another awesome video. Ask me for any of the drink recipes if interested. (2) are my original creations that are absolutely awesome and compliment Hispanic food perfectly. Take care .
Brilliant, love your channel. I've brought a lifestyle property with a few animals. Killed and butchered a lamb. Used your 'butchering a lamb' video pressing play, then pause while breaking it down but came out great, I was chuffed thanks. Had to clean my phone screen when done 😀
What meat grinder are you using? Interested in a decent one for relatively small batches here in the USA.
He is using Tre Spade, made in Italy. Hard to find in the US, but much better quality than the Made in China junk. Fabio Leonardi has better quality motors and w/cast iron meat grinder body, auger and tomato mill. Multiple sizes of each. A No.5 tomato mill w/1 h.p. motor will process 3" dia. whole raw Roma tomatoes as fast as you can feed +700 lb./hour. TC22 meat grinder +400 lbs./hour. Consiglio's has the best prices, but be prepared for sticker shock. Quality costs, you won't be disappointed.
@Scott Rea Hey Scott, did you get your ring and bracelet from The Great Frog London? Thanks for all the vids.
I love slice sausage, the thing about it is its basically a different flavoured burger. But most people outside Scotland view with suspicion. Like a burger it cooks way quicker than a traditional sausage and it's way better to eat on a roll. It stacks better than a round sausage. In conclusion it's an excellent meat delivery system for hand held eating!
“Meat delivery system”.
I like that.
Now, THAT, is, ...a beautiful thing!
Belter! You've done your northern neighbours proud with that one.
I like to call them whining bastards 👍
I need this in my face right now
Just made some!
Thanks Scott, I asked if you could make some square sausage a few years back when I first subscribed to your channel. I’m glad you finally got round to it. You have done a great job mate. I live in Australia now so don’t have access to ‘slice’ from the butchers. I’ll try out your recipe, thanks again.
Il looks pish..
You are beautiful ❤️🎉❤😊 I love Scottish food ..
FANTASTIC....yummmm☠
Looks amazing. Lovely taste in plates, btw. It's my husband's turn to pick our decor this round of kitchenware replacements, but rasp/blackberry brambles look quite nice so maybe when it's my turn I'll look for something similar.
As a guy that does his own butchery.... I hate you. You always give me something new to try and I never have enough animal !!!! Cheers buddy, much love from the the Midwest USA.
Just written down the ingredients and ordered certain things from the online supermarket hoping to give this a go next week
Never had it but going to give it a go. Sounds like a huge amount of nutmeg,I'd find it inedible if I put yhat much nutmeg in a cake!
I always remember them being much redder when they were cooked - great with a fried egg, even better with a tattie scone but my favourite way, is when its topped with a slice of black pudding. 🤤🤤🤤 Great vlog, keep it up! 🤘😁🤘
Don't put breadcrumbs or put little and you'll get red colour
I think pepper, nutmeg, coriander make them to be brown. You can put little of these or avoid . Also sugar can make brown colour especially when is sugar in bread ,flour
Don't wanna be an arse....but they're teaspoons not tablespoons....Or is that some north/south thing I don't know about?
A “teaspoon” is 5.9 ml, a “Tablespoon” is 17.75 ml.
@@johnrichards2268 A metric teaspoon is 5 mL. Tablespoons vary. I think the Brits have 3 tsp= 1 Tsp, but in Australia, it's 4.
UK teaspoon is 5ml. UK tablespoon is 15ml.
So how does that differ from uncooked meatloaf ? PS I hate UK Sossidge ! and I’m from here !!
Looked to me like he was estimating a tablespoon by using a heaping amount in the spoon he was using.
Hi Scott can you tell us quantities in the description please...love all you videos
I've watched a lady from Ayrshire cooking the weeks menu. She often mentions and serves shop bought square sausage...
Now I can make my own !
FAB !!! 😄🇳🇴
yeah, the local UK goods store has square sausage, but it's hella expensive, nearly CAD$17 for 4 slices. I can make a huge loaf for that kinda money! Gonna just use bread crumbs next time, though. The rusk was so much work.
Link to that loaf press? Please?
Lorne and egg roll with BBQ Sause = heaven
That looks so good, I’m going to make it. Last weekend I made venison breakfast sausage in much the same way only I used different spices. And they are round ☺️, I ended up with 48 patties. I’ve got 1 more quarter to do, getting the meat off the bone is a bit back achin, 😂, but I ended up with 3lb - 4lb. venison per leg and added 2lb.- 3lb pork for each leg. It came out lovely and was worth it. I added sage from the garden, garlic, salt and pepper, Worcestershire, red pepper flakes, onion powder, and poultry seasoning. I fried a little patty for taste test too, and adjusted my seasonings. I found the flavor gets stronger after sitting overnight. Great video from The borders, my ancestors hailed from there...🙋🏻♀️ stay safe from Cape Cod, Ma.
Smashing lad 😍
Hi Scott, launch the cling film and use a nonstick loaf tin. I think the sliced squarectyey used to serve in the rolls in our canteen must have been shorter on beef but higher in fat and rusk. When fried they had a toasted crunch on the surface and were very spicy. Maybe a Glasgow version.
Hi Scott. Where can I buy the Lorne press featured in the video.
So what did you call and what is the sauce at 19:18, brune sauce?
Here in Australia we would slap a fried egg, a slice of cheese and some bbq sauce. Looks like a winner, i might try this but with wild pork and venison
Aye mate fried egg or boiled egg mixed up lovely
Slide of clootie dumpling too for me ;)
Awesome thanks 🍺🍺
A square sausage sandwich with brown sauce of one of the great things in life.
Hi, great video. Love a roll n square sausage n broon sauce. Where did you you get that press from? I want to try n make my own.
Hi Scott, great vid mate, what brand is your mincer please ?
Nothing better to shake of a hangover than a roll and sausage and a can of brew
Great one Scott, this stuff is amazing north of the border from local butchers, yes they still exist, where the recipe is 'if I tell you I'll have to kill you' it is one of the first one the list when camp shopping, and we also bring some stock back to Lancashire, just don't buy the rubbish in the supermarkets.
Take care everyone 👍👍
Ingredients:
500g Minced Beef (20% fat)
500g Pork
4 tsp Salt
2 tsp Ground White Pepper
2 tsp Nutmeg
2 tsp Coriander
250g Rusk / Bread Crumbs
250ml Water
why wearing the rings while with your hands in the meat?
Adds to the flavour!
Really nice Scott can i use any beef
I always do a beef 85VL with pork jowl at 90/10 ratio. The jowl is great at binding the sausage and rendering while cooking
Awesome