If you like to put your wild game to good use, this homemade Lorne sausage is a simple way to turn venison and pork into a hearty, traditional favorite. Known as Scottish square sausage, this version skips the casing, making it easy to prepare at home. It is perfect for breakfast, in a biscuit, or as a quick meal after a hunt. The mix of venison and pork gives it a rich flavor with just the right balance of lean meat and fat.
Two pounds fill a bread pan for forming the square sausages. The recipe works well if you double or triple the ingredients.
Ingredients
- 1 lb. ground venison
- 1 lb. regular ground pork
- 1 ½ cups dry breadcrumbs
- 1 tsp ground black pepper
- 1 tsp salt
- 1 ½ tsp ground coriander
- ½ tsp ground nutmeg
- ½ tsp ground mace
- ½ cup cold water
Directions
- Line a loaf or bread pan with plastic wrap, leaving enough hanging over the edges to fold over the top once filled.
- Combine all ingredients in a large bowl. Use your hands to mix thoroughly until everything is evenly combined.
- Press the mixture firmly into the loaf pan so it is tightly packed. If you have extra, shape it into patties for frying later.
- Wrap the plastic over the top to seal. Place it in the freezer for about 2 hours, or in the refrigerator for 24 hours, until the mixture is firm enough to slice.
- Lift the sausage out of the pan using plastic wrap. Slice into 1 cm thick pieces. You can cook it right away, refrigerate the remaining slices for up to two days, or freeze them with baking paper between each slice for easy use later.
- Fry the sausage slices in a pan over medium heat for a few minutes on each side until browned and cooked through. You can also grill them if you prefer. Serve hot in a roll with your favorite sauce, or add them to a full breakfast with eggs, hash browns, or beans.
This recipe yields a traditional Scottish-style sausage, complete with the added satisfaction of using your own wild game. It is simple, hearty, and perfect for anyone who likes to make the most of their harvest.
