Scottish Sliced Sausage

‎Nice recipe from Jack.. and I have a couple of slices.. !

‎‎
When Christine and I were up in Largs a few weeks ago I brought some Slice back down for Hamilton, but none for myself. So I decided to make some based on a recipe I came across in ‘Maw Broon’s cook book’.

I got 2 kilos of lean beef mince which was on offer and used half a kilo of this with half a kilo of pork mince.

I was worried about the beef being lean and got talking to Mr Fitz himself in the pub and he was kind enough to give me a piece of beef fat he had left over from some earlier butchering he had done.

Ta muchly Mr. F. Not only that, he gave me the last of his ‘Orkney Premium Beef’ Sausage Mix. Good lad. I will need to give him a couple of the sausages when made. Look forward to it Mr. Fitz.

So here is what I did.

I mixed both batches of mince together with a beaten egg, the Orkney seasoning (not included in Maw Broon’s recipe) and some medium oatmeal. When this was well mixed I added about 125 mls of water to soften it down a bit. Had I not had the Orkney spice I would have added salt, white pepper, some nutmeg and dried coriander seed.

The mixture was then pressed into a loaf tin and put in the freezer for a couple of hours to firm up before slicing.

I then placed them on a large tray, with the exception of 1, and put them in the freezer.

I grilled the one I had put aside in a medium grill turning as required for about 10 or 15 minutes. It was saltier than I expected, and not as course as I would have liked but otherwise very good. Next time I will put a lot more oatmeal in and get in touch with Mr. Fitz’s supplier for the excellent seasoning.

Happy New Year to everyone and Lang may yer lum reek!!!

Sent from Samsung Mobile on O2



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