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Scottish Lorne sausage


  • Place the minced meat, water, breadcrumbs, seasonings, nutmeg, coriander and 3 tbsp parsley into a large bowl and, using your hands, mix well.
  • Neatly pack the mixture into 1-2 large bread tins and freeze for about 45 mins until it begins to set. Then thickly slice and share between plastic zip top bags to keep in the refrigerator or freezer.
  • When ready to serve, heat a thin layer of oil in a large non-stick pan and fry slices until golden on both sides. Then drain well on kitchen paper towels.
  • At the same time, fry eggs in another non-stick pan.
  • To serve, place a couple of pieces of sausage on individual plates and top with a fried egg, a dollop of chutney and a sprinkling of parsley.


  • 1 kg minced beef
  • 1 kg minced pork
  • 1 cup water
  • 3 cups packet breadcrumbs
  • 2 heaped tspn sea salt
  • 2 tspn freshly ground pepper
  • 2 tspn ground nutmeg
  • 3 tspn ground coriander
  • freshly chopped parsley
  • vegetable oil
  • eggs
  • tomato chutney

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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