When you grow up in the West of Scotland, the lorne sausage is no stranger, often served in a crispy roll or on a sandwich on a Sunday morning as the perfect hangover cure.
The lorne sausage, is a bit of a local celebrity but the good people at Ayrshire farmers & butcher We Hae Meat believe that the lorne sausage is more than just a breakfast item and could perhaps be used as in other ways.
In the quest to change people's perceptions, 'We Hae Meat' sent me a block of their steak slice sausage in the hope that I could come up with a recipe that might elevate the lorne sausage from breakfast staple to something more.
I have used sausage in a few past recipes in the past so set about tranforming the steak slice into lorne meatballs for my Sausage, Red Onion and Mustard Pasta dish.
- 3 square sausage, cut and shaped into 18 meatballs
- 2 red onions, thinly sliced
- 100ml soured cream
- 25g Grana Padano cheers, grated
- 1tbsp wholegrain mustard
- 150g dried pasta - I used tri-color fusilli
- Small handful of rocket leaves
- Heat a little oil in a pan and fry the onions until the begin to soften. Remove from the pan and set aside until needed.
- In the same pan, add the sausage meatballs and fry until cooked through.
- Cook the pasta until al denté then drain through a colander, keeping a little of the cooking liquor in the pot.
- Add the onions, sausage meatballs, mustard and soured cream into the pot and stir until the pasta is coated with the creamy mustard sauce.
To serve, divide the rocket leaves between two bowls and spoon in the creamy meatball pasta, grating a little more Grana Padano over the top to finish.
The end result of my 'Steak Slice Challenge' was tasty however, the square sausage still tasted very much like square sausage. In fact, by taking part in the challenge I am now even more certain that the square sausage will always be a breakfast ingredient.
Thanks again to 'We Hae Meat' for asking me to be involved, I'm just sorry that I couldn't be convinced to think any differently of my square sausage.