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.