Name: Lorne-Style Fresh Breakfast Sausage recipe
Ingredients: 2 pounds ground beef;2 pounds ground pork;¼ cup bread crumbs;¼ cup beef broth;1 ½ tablespoons brown sugar;1 ½ teaspoons onion powder, or more to taste;1 ¼ teaspoons kosher salt, or more to taste;1 ¼ teaspoons ground black pepper, or more to taste;1 ¼ teaspoons ground coriander, or more to taste;½ teaspoon ground nutmeg, or more to taste;¼ teaspoon ground allspice, or more to taste;1 tablespoon olive oil

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Ingredients

2 pounds ground beef 2 pounds ground pork ¼ cup bread crumbs ¼ cup beef broth 1 ½ tablespoons brown sugar 1 ½ teaspoons onion powder, or more to taste 1 ¼ teaspoons kosher salt, or more to taste 1 ¼ teaspoons ground black pepper, or more to taste 1 ¼ teaspoons ground coriander, or more to taste ½ teaspoon ground nutmeg, or more to taste ¼ teaspoon ground allspice, or more to taste 1 tablespoon olive oil

Nutrition Info

257.5 calories carbohydrate: 2.9 g cholesterol: 71.6 mg fat: 18 g fiber: 0.2 g protein: 19.7 g saturatedFat: 6.7 g servingSize: - sodium: 236.7 mg sugar: 1.4 g transFat: : - unsaturatedFat: : -

Directions

Mix together ground beef, ground pork, bread crumbs, beef broth, brown sugar, 1 1/2 teaspoons onion powder, 1 1/4 teaspoons kosher salt, 1 1/4 teaspoons pepper, 1 1/4 teaspoons coriander, 1/2 teaspoon nutmeg, and 1/4 teaspoon allspice in a large bowl until well combined. Shape some of the mixture into 2 or 3 small patties and place remaining sausage mixture in the refrigerator.
Heat oil in a large skillet over medium-low heat. Add sausage patties and cook until browned and cooked through, 3 to 5 minutes per side, do not overcook or sausages will be dry. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Taste cooked sausages, adding more salt, pepper, and/or spices to the uncooked mixture as desired. Press uncooked sausage mixture into loaf pans and place in the refrigerator until firm, 2 to 3 hours.
Remove sausage \"loaves\" from the pans and slice into 1/2-inch slabs. Separate slabs with plastic wrap and store in the refrigerator if you will be cooking all sausage within 4 days. Cook as directed above, over medium-low heat.

Recipe Yield

16 servings

Recipe Note

Lorne is a fresh, uncured, uncased, spiced sausage traditionally served as a Scottish breakfast staple. The spice combination is more reminiscent of a French meat pie or a black pudding rather than an American country sausage. Lorne is traditionally served with soft potato flatbreads called \"Tatties.\"

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