Classic Breakfast Beef Lorne Sausage 270g | Simon Howie (2024)

FAQs

How to cook beef Lorne sausage? ›

Cooking Instructions

Grill for approximately 6 – 8 minutes, turning occasionally. PAN FRY: Heat 1 – 2 tablespoons of vegetable oil in a frying pan, to medium heat. Remove the Lorne from the packaging and fry for approximately 6 – 8 minutes, turning several times. Lower the heat if required during cooking.

Pan Fry: Heat a small amount of oil in a shallow frying to medium heat. Cook slices on each side for 3 minutes until cooked, do not over cook. Oven Cook: Cook on a tray at 180°C for 10-15 mins. Do not over cook.

BEFORE COOKING:- Preheat frying pan with oil. Remove all packaging and place sausages in frying pan. DURING COOKING:- Turn occasionally. AFTER COOKING:-Check food is piping hot and no pink colour remains.

Oven –preheat oven to 180C and cook for 6-8 minutes turning halfway through. Ensure cooked throughout and core temperature should exceed 75C. If frozen defrost thoroughly before cooking.

Information. All sausages- except dry sausage - are perishable and therefore must be kept refrigerated or frozen. Uncooked fresh sausage can be stored in the refrigerator one to two days; after cooking, keep for three to four days refrigerated (40 °F or less).

It is nearly always on a breakfast menu, along with bacon, egg, and "tattie" (potato) scones, and many Scots will eat it in a bread roll for lunch or maybe serve it with potatoes and vegetables for dinner.

Slice the sausage open and check for a brown or taupe color.

A done sausage will be brown or taupe all the way through, while an underdone sausage might be pink or red inside. In general, you can eat a sausage if it's still slightly pink on the inside (since eating underdone beef and pork is usually fine).

Pop up to 4 slices of lorne in the air fryer tray. Set the temperature at 190 degrees for 9 minutes. Flip halfway through to ensure an even finish. Serve and enjoy in a morning roll or however you prefer!

Use it by the date on the pack. It is usually on perishable fresh foods like meat, chicken, sausages, etc. If the Use By date has passed, throw it away.

Can you reheat Lorne sausage? ›

Do not reheat. Place items under a preheated moderate/medium grill and cook for approximately 10-12 minutes, turning occasionally. Add to a well-oiled frying pan and fry over a medium heat for approximately 10-12 minutes, turning occasionally. Drain well before serving.

They eat this well seasoned fried square in a soft white roll with brown sauce on its own, or as part of a “Scottish breakfast” which includes bacon, eggs, black pudding, tattie scones, fried tomatoes and baked beans. Any of these can be stacked in the roll as well. Enjoy.

Pre heat a heavy based frying pan over medium heat. Add a little poultry fat or oil & fry the 'square' sausages for 3 to 4 minutes each side, turning frequently until thoroughly cooked. The 'square' sausages should be minimum core temperature of 75°C before serving.

What is it made of? A Lorne sausage is traditionally made from a mixture of minced beef, rusk or fine breadcrumbs, and spices. Although beef has historically been the more common meat used for sausages in Scotland, pork could be used to make square sausages too!

Can you cook sausages from frozen? A: If they are bought as frozen sausages then they are designed to be cooked from frozen. Simply follow the instructions on the packet. As long as the middle of the sausage reaches 70°C for at least 2 minutes then they are safe to eat.

Cooking Methods

Place the sausages on the grill, ensuring they are evenly spaced and not directly over high flames. Cook for about 15-20 minutes, turning occasionally until they are nicely browned and cooked through. Once done, remove from the grill and let them rest for a few minutes before serving.

Remove the sausage meat from the packaging. Preheat your oven to 200°C for fan assisted or 210°C for ovens without a fan. Place onto a roasting tin in the centre of the oven. Roast for 30 minutes until the stuffing has a golden crust & thoroughly cooked to a minimum of 72°C.

Place the sausage links in a heavy skillet. Add water to cover sausage and parboil until sausage is gray throughout (10-15 minutes). Drain water. Fry sausage over medium heat until nicely browned.