Quote:
Originally Posted by Jaymoss
I invested in a meat grinder/mincer and make my own sausages. I found a lot of the skins too tough so in favour used a burger press to make sausage burgers. So much easier to put on a bread roll too
|
Yep, that’s pretty much what a Lorne sausage is, though rather than being pressed in individual patties, it’s typically found in a butcher’s shop in a long box shape that yields squares of meat when sliced.
We favoured Lorne sausage over links in our B&B because they cook faster and because our walkers’ breakfast was filled rolls rather than plated items. Lorne does indeed work very well in a bread roll, especially a Scottish morning roll which has a crispy, well-fired crust and a light, open texture within.
Gosh I’m hungry now