Although it can be done without a meat grinder, your best results will come if you do have a meat grinder that comes with a sausage stuffing attachment. Not only will it yield proper results, but it’s much easier than doing it by hand. This is the meat grinder machine that I used, and it’s not too expensive considering what it does and the money it can save you if you decide to make your own sausages. Stovies is all about bringing together delicious flavours from a leftover roast to boil away on the stovetop. Although it is difficult for me to commit to my favorite foods, dry-cured Italian sausages are most definitely in my top three, and British sausages aren’t far behind. Season with salt and pepper. Only stir at this point, so that the onion caramelises and the potatoes break down when you stir.

breadcrumbs - dried natural breadcrumbs are easier to get hold of than rusk powder (hard bread made without yeast, which is a component in most shop bought sausages.) The breadcrumbs help to hold the square sausage together and soaks up the moisture. In fact there maybe many of you already shouting at me that it's a sausage patty and I can't argue. All I will say however is that the Scottish Lorne sausage is quite possibly the original and the daddy of them all. You may also hear it described as a "flat sausage" or a "butchers slice", served for breakfast between two slices of bread, no butter, no sauce, no nothing, it's just a beefy Lorne sausage slice and it tastes delicious! As usual, we dove headfirst into as many old recipe books as we could, researching Stovies to try and find the most traditional recipe that we could, and then made adjustments based on what we’ve learned from friends and family (and you guys!) too. tbsp Beef Jelly from previous days roast *Optional – If you put the Beef fat from the roast into a container and leave to cool overnight it will separate out into dripping and meat jelly

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This recipe is virtually identical to the modern Lorne sausage, expect that it is stuffed into an ox gut rather than shaped in a tin. Though we don’t know who the first butcher was to produce it, or even to call it Lorne, we do know that it is likely the ­sausage as we know it today was developed in the late 19th century. Another option is that it was named for the Marquess of Lorne, which was the name given to the son of the Duke of Argyll. Cooking a link in a large, cast iron pan is a really good option. You can also grill the sausages (in the oven or on a bbq). However, as noted above, cook it first, then cut into pieces to serve. Traditionally, Cumberland sausages are served on a bed of mashed potatoes.

I loved it, we had a beautiful lunch outside in November and talked about life and how we came to be living in Texas. More likely is that it was named for the extinct district of Lorne, which was part of what is now known as Argyll and Bute, although there is no direct evidence for this either. All of these dishes have been created through necessity, when times were hard, to make sure everything that could be was used.As is typical of many sausage from the British Isles (see my English Breakfast Sausage recipe), the Scottish Lorne sausage contains pinhead rusk which you can buy in bulk from a butchers supply store. For small quantities the best alternative is to substitute with Japanese Panko breadcrumb. Remove the number of slices you want to cook and allow to thaw in the fridge. Once thawed, fry in bacon fat, or a little olive oil, as part of a full Scottish breakfast. Brown sauce or ketchup is indispensable for these cheaper versions, whose flavour can leave much to be desired. The best ones are made with the finest Scottish beef, they are well spiced, fatty and dense. One thing for sure is it is enjoyed by many people in Scotland as part of a great Fry Up (a Scottish/British cooked Breakfast), great for mopping up egg yolk and the likes

Cumberland sausages are traditionally made (and sold) in long rings. They are not twisted or tied off into individual links as many other sausages are. The Marquess of Lorne, in the late 19th century, was well-known for marrying one of Queen Victoria’s daughters, so it’s possible the sausage was named for him for some reason. I mean, who doesn’t want a sausage named after them?!

And so its all thanks to Irene, that when I feel like it, I can indulge in some tasty Lorne sausage here in Texas So, the biggest problem we faced when asked by everyone how to make them? Offending someone’s granny because everyone’s recipe is different!