Britain and Ireland · Volume 35, The Pie, the Pluck and the Girder Drink
Lorne Sausage and Tattie Scone
Central Belt Scotland
An illustration of the dish, not a photograph of it cooked.
- Time
- 40 minutes
- Researched
- 10 sources cited
- Reviewed
- Not yet reviewed from inside the tradition
- Cooked
- Not yet cooked and reported
Square sausage and tattie scone, the Scottish breakfast's own grammar rather than a regional variant of the full English: a coarse beef and pork mince sliced from a mould, and leftover mashed potato worked into a thin, griddled scone.
As tradition built it
Serves 4. About 40 minutes, plus chilling.
Ingredients
For the Lorne sausage
- 500g beef, coarsely minced
- 500g pork, coarsely minced
- 1/4 tsp white pepper, 1/2 tsp nutmeg white pepper and nutmeg
- 150g rusk or breadcrumb, as a binder
For the tattie scones
- 225g leftover mashed potato
- 65g plain flour
- 1/2 tsp salt
- 25g butter, melted
To serve
- to serve egg, bacon and black pudding
Method
- Mix the beef and pork with white pepper, nutmeg and rusk or breadcrumb.
- Pack into a rectangular mould or tin and chill until firm enough to slice into flat squares rather than links.
- Fry hard on a griddle.
- For the tattie scones, work the mashed potato with flour, salt and melted butter into a soft dough.
- Roll thin, cut into quarters, and cook dry on a hot griddle for a couple of minutes a side until lightly browned and cooked through.
- Fry both alongside egg, bacon and black pudding as the base of a Scottish breakfast plate.
What a modern chef changes
A terrine set sous vide, and a chinois-riced scone dough
Rung 1
Method
- Build the Lorne mixture from hand chopped, not minced, beef and pork shoulder.
- Bind with a little activated egg white rather than rusk for a cleaner set.
- Press into a terrine mould and cook sous vide at 65°C before chilling and slicing, giving a far more even, controlled texture than a fried raw mince ever achieves, then finish with a hard sear only at the point of service.
- Make the tattie scone dough with potato riced through a chinois for a smoother crumb.
- Cook it on a Big Green Egg's plancha attachment for a more even, drier heat than a domestic hob griddle gives.