The Accidental Smallholder Forum
Community => Coffee Lounge => Topic started by: HappyHippy on May 05, 2012, 11:54:18 am
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I've not eaten a square sausage (or lorne to give it's 'official' title ;)) for over 20 years.
I think it may have been over-exposure to them as a child ;) Or getting a few nasty ones :-\ Either way, I would have gone so far as to say I hated them :o
But not anymore ;D
My butcher made some up for me with our pork and all I can say is WOW !
Obviously I'm completely biased because it's my pork blah blah blah, but it's still a square sausage - and I love 'em :yum: I gave my dad a pack of onion flavoured ones (he's a bit of a sausage freak) and he told me it was, without doubt, the best sausage he's ever had. High praise indeed in my book :thumbsup:
I made spaghetti the other night and had one left from a pack so crumbled it in with the mince - it made such a difference :yum: Even Kaitlin (who doesn't eat spag bol normally) had 3 bowls :o :thumbsup:
I'm a convert now ! Especially since they're going to be easier to make than links ;) :D :D :D
What about everyone else ?
Are you a link fan or a lorne fan ?
Karen :wave:
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I've never heard of lorne or square sausage so I suppose its link for me. I am sure I could be persuaded though ;)
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Think it might be a Scottish thing Sally (my sister's OH stocks up when he visits from Nottingham)
But well worth researching ;) Especially if you're going to have a go at making your own sausage when your pigs go - it'll save you from having to buy a stuffer :thumbsup: I suppose it's just a link that's flat and doesn't have a skin really - but god, they're good :yum: While I was typing Bruce was making said rolls and sausage for my lunch, the kids got 3 each............I got 1 :( That'll teach me for spending too long on the pc ;D
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you will have to continue making the links Karen we don't have a class for Lorne this year
now i see it was butcher made but what variety of pig went in it :farmer:
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Oh Robert - get the lorne classes on quick ;) ;D Don't panic, I'm still making links - got to justify spending all that cash on mincers, stuffers and skins ;)
You're not going to like this ;) It was Kunekune :D :thumbsup:
And yes, butcher made cos I'm not approved by EH for making my own to sell to people yet - only selling what the butcher has cut and packed for me, but they're really good and do it to my receipes (even with all the faff that working with me entails - fussy don't come close ;) ;D)
But fear not, I have a good batch of mince in the freezer, all ready to come out to play in time for the shows ;) :thumbsup:
Karen :wave:
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i thought it would be kunnies so not that much volume wise then ;)
you will still need your mincer
we are hoping for a deluge of entries (it is advertised in the Scottish farmer) and we will expand it more next year pork pies etc etc :farmer:
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which show has sausages, that has to be worth a visit!!!
karen if you have any spare lorne sausage put some aside for me to acquire and try please!!!
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i thought it would be kunnies so not that much volume wise then ;)
Au contraire dear Robert - the deadweights were 99 and 104 kilos :) :thumbsup:
They more than filled our chest freezer which was looking pretty empty ;D And cost less to raise than 6 month porkers ;) Admittedly it took them over 14 months to get there, but I got bacon - lovely bacon from them too :yum:
Karen :wave:
David I must have been talking to you on the phone while in the middle of trying to type this - probably why I sounded distracted :D
Lesmahagow show has sausages, but so do all the other ones too - Doune & Dunblane, Angus, Biggar and the Smallholder & Grower Festival.
I'll keep you some lorne (providing I can keep Bruce and the kids out the freezer) see you tomorrow ;) :thumbsup:
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I'm definitely links not Lorne ;D Maybe I'm just waiting for a good recipe.....hint hint :wave:
My younger son lives down in deepest England and he stocks up on Lorne sausage at every visit, Scottish Cheddar too and of course our Heb hogget. In exchange I get fresh-caught trout and salmon :yum:
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I'm definitely links not Lorne ;D Maybe I'm just waiting for a good recipe.....hint hint :wave:
I'm well overdue you a visit mrs :-* Maybe see if I can get up this week or next ;)
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I love Lorne sausage. If you can get more, I'll take some :thumbsup:
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I was brought up with Lorne sausage bu its not so good up here :(
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Rosemary - I'll keep you some and bring them next time I see you ;)
Sabrina, likewise - are you due down this way soon? I'll look into the possibilities of posting a pack up if you're not. Might work if I packed them while frozen and with extra freezer packs and sent them next day delivery ?
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First meal I had in a cafe in Scotland I asked for sausage and chips and complained they had given me burgers. The waitress gave me a funny look and siad, "Oh did you mean links?" I had no0 idea what she meant.
I'll eat either so long as they are gluten free.
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:thumbsup: for Lorne. Yup a Scottish thing, but even my sassanach hubbie who cannot ever, ever, ever appreciate the finer points of a white pudding supper, does appreciate Lorne when we go home. However, I thought lorne was a beef sausage or at least a mix of pork and beef?
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However, I thought lorne was a beef sausage or at least a mix of pork and beef?
Yup, me too ;)
It is usually a mix, but these ones are just pork :yum: ;)
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Having spent 20 or more years in the meat trade, our regular breakfast was a roll in lorne sausage, purely for quality control purpose of course. They can be made with either Pork or Beef or a mix of both. The reason that they are called Lorne is that the press that they are formed in is called a Lorne Pan, which is like a square loaf tin with a bottom that you can push out. Many of the products that are sold in multiple retailers are not made in the traditonal way but formed using a mechanical stuffer which is why many of them dry out round the outside and swell up in the middle.
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I didn't know that Andrew (about the stuffers and the drying out) Think a roll in sausage is probably the staple for most of Scotland - either at breakfast ot lunch ;) :yum:
I think my butcher must be making them the right way cos they stay nice and flat :thumbsup:
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a roll in lorne sausage
Don't you get a bit greasy rolling in a sausage? ;D ;) ;)
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a roll in lorne sausage
Don't you get a bit greasy rolling in a sausage? ;D ;) ;)
This is Scotland - it's absolutely fine ;D
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My O.H. who hails from Kilmarnock tells me the word is larn, not lorn. Or is it spelt lorn and pronounced larn. Is he wrong? Are you wrong?( does it matter ::)) I would call it square sausage :)
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a roll in lorne sausage
Don't you get a bit greasy rolling in a sausage? ;D ;) ;)
This is Scotland - it's absolutely fine ;D
This being the home of the deep fried pizza, apparently there is no limit to the love of grease up here!!! I love it!!!