Phil cook duke11/11/2022 ![]() ![]() Alternatively, leave it in the refrigerator for 24 hours until it is firm. Note, you should not use pre-frozen meat for this recipe as meat should only be frozen and thawed once. Wrap the clingfilm over the top so it’s fully covered and place in the freezer for 2 hours, or until firm enough to slice. If you have any left over, you can set it aside to make meat patties out of it! Squash the sausage meat into the loaf tin as densely as possible. ![]() Line your loaf tin or whatever you’re using to make the square sausage, with clingfilm, with enough hanging over the edges to wrap over the opening once you’ve put the sausage meat in it.Īdd all the ingredients to a bowl and use your hands to thoroughly combine. Phil cook duke how to#How to make Lorne Sausage – Step by step method We found breadcrumbs to be just as good if not better, but you can use either. It’s often used to bulk up sausages and used when a large number of sausages are being prepared. Rusk is a cereal ingredient made of wheat flour versus breadcrumbs which are dried bread. We used natural breadcrumbs in our Lorne sausage recipe, but you could also use rusk. Using breadcrumbs or rusks also means the sausage won’t be dry and chewy. Often these sausages shrink a lot when cooked as the fat content is high! We used meat that was 20% fat and would say this should be a minimum. You need to use meat that has a high percentage of fat, otherwise the sausage will be dry.
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