Thread: Sausage and Smoke Cooking

In Scotland we have the amazing square sausage, a sausage which is perfectly sized and shaped to fit on a piece of plain bread. (That's a type of bread shaped like a long rectangle with a chewy burnt crust)

That's essentially just a square patty, and is an essential part of a Scottish breakfast.

Geek

The famous Scottish Lorne (or square) sausage.

Geek

I don't suppose that you have any Wendy's Burgers in Scotland??

Originally Posted by cudarunner

I don't suppose that you have any Wendy's Burgers in Scotland??

Oddly enough we do 🤣

But only in the last year or two. The Lorne sausage has been a mainstay for generations of us Scots.

Where I grew up we had a butchers, I grew up on their onion Lorne. When I moved away my sister would buy me a whole Lorne to slice up and freeze, when that butcher closed down she bought me a few.

Alas they're all gone now and I've never replicated it 😭

Geek

Originally Posted by TheGeek

The famous Scottish Lorne (or square) sausage.

Geek

Check your email---

I got a new sausage stuffing funnel, I like it a lot. I usually make small batches, this one was 1.7 kg. If I was doing large batches or smaller casings the funnel would suck, but for larger casings it goes pretty fast. Plus I am too damn lazy to unpack and clean my stuffer for small batches.


before mixing


new funnel


drying


getting ready to vacuum pack

Originally Posted by TheGeek

Oddly enough we do ��

But only in the last year or two. The Lorne sausage has been a mainstay for generations of us Scots.

Where I grew up we had a butchers, I grew up on their onion Lorne. When I moved away my sister would buy me a whole Lorne to slice up and freeze, when that butcher closed down she bought me a few.

Alas they're all gone now and I've never replicated it ��

Geek

Doi you have a reccipe for ONION Lorne. That sounds like a great addition but I can only find references to a recipe that uses onion.

Originally Posted by 32t

Doi you have a reccipe for ONION Lorne. That sounds like a great addition but I can only find references to a recipe that uses onion.

Sorry I don't, I believe this was a standardised Lorne recipe with onion added by the butcher.

Geek

Felt rack o lamb tonight so went for it on the Weber with a smoke tube filled with apple to add some flavour.

Garlic, evo, rosemary, thyme, and lemon zest all muddled together made the marinade this aft.
Half a day in the fridge to draw in all the goodness, then under direct hi heat 10 and 6 minutes aside.
Then indirect till 135’ core.

Crept up over 145 during the rest but that’s ok, tender as tender can be.

Happy Sunday men.

That lamb looks soooo good Mike. Nice knife too!!