Two easy recipes for Burns night supper as featured in The Times
January 25 marks the annual celebration of Scotland’s national poet, Robert Burns. Celebrate with these Scottish recipes.
The lorne sausage, also known as square sausage, is a traditional Scottish dish usually made from ground meat, rusk and spices.
500g beef mince (10-20% fat)
500g pork mince
125g fresh breadcrumbs
2 tbsp water or scotch
1½ tsp salt
1½ tsp ground coriander
1½ tsp pepper
1½ tsp ground nutmeg
01 Heat the oven to 190C fan (210C non-fan).
02 Mix all the ingredients together and push the mixture into a loaf tin.
03 Cook for 25-35 mins. Make sure the centre is cooked through by testing it with a skewer or temperature probe.
04 Serve with gravy, tatties, neeps and kale.