If you’re planning to roll out the tartan carpet to mark the birth of Robert Burns, Scotland’s most famous poet, but you’re not a fan of haggis, try this alternative recipe courtesy of Patrick’s bar and restaurant in Ashley Cross, Poole
Lorne Sausage
- 500g minced beef
- 500g sausage meat
- 3oz breadcrumbs
- 2floz water
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp ground coriander
- 1/2 tsp ground nutmeg
- 1 onion finely chopped
Fry onion in a little oil until soft add all the ingredients together, mix well and place inside a loaf tin.
Bake at 180C for approximately 25-30 mins or until clear juices run out when pricked with a knife.
Can be served immediately or chilled in the fridge for a few hours then sliced and reheated.
Traditionally served in a bread roll (“roll on sausage” in Scotland) as a morning-after-Burns Night recovery aid, laced with brown sauce.
Lorne sausage is also great with bacon, eggs and “tattie” (potato) scones for breakfast, or with chips and baked beans for a more substantial meal.
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