"Shetland butchers make up this spiced sausage which is moulded into "Lorne sausage" tins producing a slicing sausage."


  • Spice Mix To Store In a Jar With a Tight Fitting Lid:
  • 1 teaspoon black peppercorns
  • 1 teaspoon white peppercorns
  • 1 teaspoon whole allspice
  • 1 teaspoon whole mace
  • 3 sticks cinnamon
  • pinch of whole cloves
  • Meat Mix:
  • 250g. (8 ounces) minced beef
  • 1 teaspoon spice mix
  • 1 teaspoon salt
  • 1 tablespoon oil


Grind spices until fine and store. Mix the beef, spice and salt thoroughly. Roll into small round balls the size of a small egg. Heat the oil in a frying pan and fry, tossing them around in the pan to cook on all sides. Serve with mashed potatoes, clapshot or stovies.

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Submitted 6/13/05.
Source: A Year In A Scot's Kitchen
Submitted By: Joy Bowers
Saucermeat, Savoury Sausage, Lorne Sausage