Quote:
Originally Posted by Chris
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
|
thankfully I just had lunch haha