Lorne-Style Fresh Breakfast Sausage

Lorne is a fresh, uncured, uncased, spiced sausage traditionally served as a Scottish breakfast staple. The spice combination is more reminiscent of a French meat pie or a black pudding rather than an American country sausage. Lorne is traditionally served with soft potato flatbreads called "Tatties."

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 258 Calories

Ingredients

• 1 tablespoon olive oil
• 2 pounds ground pork
• 2 pounds ground beef
• ¼ cup bread crumbs
• ¼ cup beef broth
• ½ teaspoon ground nutmeg, or more to taste
• 1 ½ tablespoons brown sugar (Optional)
• 1 ½ teaspoons onion powder, or more to taste (Optional)
• 1 ¼ teaspoons kosher salt, or more to taste
• 1 ¼ teaspoons ground black pepper, or more to taste
• 1 ¼ teaspoons ground coriander, or more to taste
• ¼ teaspoon ground allspice, or more to taste (Optional)

Recipe Instructions

Step 1

Mix together ground beef, ground pork, bread crumbs, beef broth, brown sugar, 1 1/2 teaspoons onion powder, 1 1/4 teaspoons kosher salt, 1 1/4 teaspoons pepper, 1 1/4 teaspoons coriander, 1/2 teaspoon nutmeg, and 1/4 teaspoon allspice in a large bowl until well combined. Shape some of the mixture into 2 or 3 small patties and place remaining sausage mixture in the refrigerator.

Step 2

Heat oil in a large skillet over medium-low heat. Add sausage patties and cook until browned and cooked through, 3 to 5 minutes per side; do not overcook or sausages will be dry. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Step 3

Taste cooked sausages, adding more salt, pepper, and/or spices to the uncooked mixture as desired. Press uncooked sausage mixture into loaf pans and place in the refrigerator until firm, 2 to 3 hours.

Step 4

Remove sausage "loaves" from the pans and slice into 1/2-inch slabs. Separate slabs with plastic wrap and store in the refrigerator if you will be cooking all sausage within 4 days. Cook as directed above, over medium-low heat.