Category Archives: Recipes

Lorne Sausage

Nothing evokes the Scottish outdoors like a slice of square sausage with your breakfast. So here is a recipe from Braising Hell a Canadian blog that we found recently, that seems to be just the job. So full credit to them for the recipe and this mouth watering picture.

Bob is going to give it a try this week so come in and take some away and let us know what you think and whether we should make it a regular part of our sausage range:

Lorne Sausage
Makes about two loaf tins worth of sausage

1 kg not overly lean beef, cubed
1 kg pork shoulder butt, deboned
250g pork back fat, cubed
150g finely ground bread crumbs

1 tsp onion powder
3 tsp salt
2 tsp freshly-ground black pepper
3 tsp coriander seeds, toasted and ground
2 tsp freshly-ground nutmeg

1/2 cup chilled water

Grind the meat through the large die on your grinder. Add the bread crumbs, the seasoning, and the water and mix until everything is well combined and sticky. Add more water if necessary. Fry up a little bit of the mixture and check for seasoning. Correct if necessary. Press the mixture into a loaf pan lined with plastic wrap, taking care to not have any air bubbles in the sausage, then put the loaf pan in the freezer for an hour or two. When the sausage has frozen slightly, remove it from the freezer and slice it. Keep what you’re planning on cooking in the near future in the fridge, the rest can be frozen, ideally with pieces of parchment paper between the slices for easy thawing and frying.

Fry the slices and serve them on rolls with a squirt of brown sauce or ketchup.

Venison in Beer

(Serves 6)


1tbsp oil
25g/1 oz butter
1 head of celery chopped
2 tbsp black treacle
50g/ 2 oz soft brown sugar
1.5 kg/3 lb diced venison
600 ml/1 pint bitter beer
300 ml/ ½ pint beef stock


Preheat the oven to 180oC/ 350oF/ gas mark 4. Brown the celery well in the oil and butter, seal the venison and place in casserole dish with the celery. In the same pan dissolve the treacle and sugar in the beer. Add stock and seasoning and bring to the boil. Pour over the meat, cover tightly and cook for at least 2 hours, adding more stock if necessary.

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