Scott, you have it spot on. Most people try to ram the mix in tight, which gives the sausage to tough a texture. As you correctly said, the mix needs to be loose! It makes all the difference in the texture when it’s in your mouth! Fantastic, Baw bag 🤣🤣

Scott my man! Doesn’t matter the day I’m having, you always make me laugh and hungry. Hope you’re well mate.

OMG Scott, my mouth was literally watering when you were slicing that sausage, well done sir I've gotta make some of these.

Love your videos and using your recipes. Thanks mate!

Yep,I’d love to give this awesome recipe and demonstration a go . I actually do love Lorne sausage 👌👍

I was fortunate enough to be mates with a lad who's dad was a Glaswegian. He introduced me to this when I was about 13. When we were about 18 or 19 he used to cook us this for hangover cures. Salute to the Scots for this bad boy.

Love your videos, definitely going to try this.

Got your book last year and my two white tails have been blessed to be my meals with your recipes. Well done Scott!

Ideal!!! Thank you for sharing your recipe.

Beautiful Job Scott! I can't wait to try them myself.

Well done sir, as a Scot stuck in San Francisco you made me homesick for a roll and sausage. No sauce though just more butter

Looks great Scott, thank you.

Made this yesterday Scott. Outstanding for breakfast this morning, Got full family approval. Another winner buddy.Thank You.

Mighty fine my friend. Oh my goodness that looked so goooood

Love you're channel mate. Back when I was a child helping mum in the kitchen, doing some mincing, mum used to pass a slice of bread through last , so as to clean the mincer of any residual meat. Those were the days!!!!

Just gave this a go. Excellent recipe.

I just woke up after a night on the booze and watched this. God it made me hungry. Top draw mate

“…I’m gonna get a kick in the ball bag for this.” So happy when I hear others speak like me. 😉

That looks amazing.

I think the beauty of this style of sausage making is that it's available to anyone... no fancy equipment required if you buy the minced meat. Stunning job Scott! :D

Scott. You really inspired me. Thanks and greatings from Poland :)

Do love a roll and lorne. Good work sr!

That looks very tasty. We will be trying that soon.

looks amazing

Loved the introduction

I can feel my arteries hardening just watching this! Loving it. Am I gonna give it a go? Yes Sir!!

Looks amazing. Lovely taste in plates, btw. It's my husband's turn to pick our decor this round of kitchenware replacements, but rasp/blackberry brambles look quite nice so maybe when it's my turn I'll look for something similar.

Scott mate, always keep your cling film in the fridge, it makes it much easier to work with, and no more struggling trying to find the edge !

I just gotta try this, thanks mate.

bloody brilliant mate!

Looked like a nice bit of haslet when he turned it out. Look amazing and will try doing this myself as it looks really simple to make. 10/10

On a morning roll, with a tattie scone an egg, grilled onions and brown sauce 👌🏼

Looks great mate 🤤🤤

Made this yesterday and tried it this evening, great. 👍🎅🏻

Looks yummy.

Love your videos Scott, first adventure I had in the kitchen from your videos was deboning a turkey, now I’ve got to try this! Looks delicious.

Very talented and food and butchery always done extremely well.

Brilliant video! Us Scots love Lorne sausage!

You are the best 👍👍👍👍👍👍♥️♥️

Awesome

FANTASTIC....yummmm☠

Don't worry you did great 👍👍 job , I'm learning to make Scottish square sausages 😊❤🎉🙏🙏🌎🌍🌍😘

Now, THAT, is, ...a beautiful thing!

Awesome thanks 🍺🍺

Thanks Scott, I asked if you could make some square sausage a few years back when I first subscribed to your channel. I’m glad you finally got round to it. You have done a great job mate. I live in Australia now so don’t have access to ‘slice’ from the butchers. I’ll try out your recipe, thanks again.

Brilliant, love your channel. I've brought a lifestyle property with a few animals. Killed and butchered a lamb. Used your 'butchering a lamb' video pressing play, then pause while breaking it down but came out great, I was chuffed thanks. Had to clean my phone screen when done 😀

I'm from Glasgow, now living in Hanoi, Vietnam, and I make this regularly. Sometimes I substitute some dried onion flakes in place of half of the breadcrumbs and add at the same time as the water ... makes a good onion sausage. I just buy store-bought beef and fatty pork mince. My spice mix is - salt, white pepper, black pepper, onion powder, ground coriander, ground nutmeg and dried onions.

Brilliant video... Remember years ago panging for square sausage and ended up asking a butcher how to make it and he said the secret to his was red breadcrumbs and all beef/steak mince... And I'll tell you it most definitely hit the spot on a Scottish crispy roll alone or with potato scones and a fried egg 🎉

Looks forkin amazing 👍

That looks so good, I’m going to make it. Last weekend I made venison breakfast sausage in much the same way only I used different spices. And they are round ☺️, I ended up with 48 patties. I’ve got 1 more quarter to do, getting the meat off the bone is a bit back achin, 😂, but I ended up with 3lb - 4lb. venison per leg and added 2lb.- 3lb pork for each leg. It came out lovely and was worth it. I added sage from the garden, garlic, salt and pepper, Worcestershire, red pepper flakes, onion powder, and poultry seasoning. I fried a little patty for taste test too, and adjusted my seasonings. I found the flavor gets stronger after sitting overnight. Great video from The borders, my ancestors hailed from there...🙋🏻‍♀️ stay safe from Cape Cod, Ma.

Smashing lad 😍

I need this in my face right now

Hi Scott, I saw a great idea for your recipe, add dry ingredients to the meat then grind it and the machine mixes for you. Love your videos, very inspirational

I've made this with pork and venison . It's wonderful !! I press it though , over night . I've found it makes for better slicing .

Hi Scott, looks good but there is one thing you can add to lift your slice to a higher level, onion! Onion slice is very popular in my neck of the woods, Greenock, but it's not widely available elsewhere. Don't forget to butter the top half of your roll, heaven with a cup of strong, sweet tea! Look for Bacofoil EasyCut cling film dispenser when you go shopping, it's a game changer....

Belter! You've done your northern neighbours proud with that one.

Quality mate

Good effort. Even better with a morning roll. It is the ambrosia.

Thank god your cooking skills far exceed your cling wrap abilities. I thought I was bad😎👍🏻

Oh wait... LORNE sausage... I thought it was LAWN sausage like wot my dog makes :)

That looked the bollocks mate. I have had Lorne sausage many times (posted in Edinburgh for 3 years) Scottish full brekkie, black and white pudding, slice of fried haggis, couple of orange sunny side up creamy eggs and a round of toast finished off with an Soldiers brew. The best brekkie. I don't have a Macca's within 100 miles of us but once or twice a year (airport run) i do enjoy the sausage and egg muffin brekkie. No idea what they put in their square sausage but i love it. Good work mate.

More great content ! Love it! I’m Scottish, and you must have this with Potatoe Scones or toti scone. Slice and toti scone roll is Scottish good at its finest! Easy to make!

Nice 🏴󠁧󠁢󠁳󠁣󠁴󠁿

Brilliant! I'm always envious of your sausage making because I don't have a sausage tube for my grinder. Now I can make one of your recipes without cheating. (I make haggis in a cooking bag. :-)

Just woke up after a cook out with my closest amigo and his gf. We drank “Golden El Caminos, Corpse Revivers, Patron Cafe’, and Costa Rican Stingers while cooking out Pork chicharones for tacos. This sausage would be the perfect breakfast for how Im feeling. Thanks Scot for another awesome video. Ask me for any of the drink recipes if interested. (2) are my original creations that are absolutely awesome and compliment Hispanic food perfectly. Take care .

Just made some!

Growing up in Belfast during the troubles it occasionally happened that someone offended one of the paramilitaries and would receive a form of punishment. One form of punishment was to be banished from N.Ireland and the usual place the banished would go was to Scotland. An oft heard threat at the time was "shut your mouth or you'll be eating square sausages!" 😂

Your mold is very nice. 🌹🌻🌼

I always remember them being much redder when they were cooked - great with a fried egg, even better with a tattie scone but my favourite way, is when its topped with a slice of black pudding. 🤤🤤🤤 Great vlog, keep it up! 🤘😁🤘

As a guy that does his own butchery.... I hate you. You always give me something new to try and I never have enough animal !!!! Cheers buddy, much love from the the Midwest USA.

Can of iron bru and my mouth is watering good job mate from a man from Lanarkshire in australia

This looks like our breakfast sausage here in the Southern US. Ours is sage and black pepper heavy. Served on a biscuit with a little yellow mustard. Exquisite.

I've watched a lady from Ayrshire cooking the weeks menu. She often mentions and serves shop bought square sausage... Now I can make my own ! FAB !!! 😄🇳🇴

Nice one Sassenach! As a Scot abroad I make a batch once a month. A teaspoon of cayenne pepper to give it a little kick!

I'm Scottish through & through. Butcher background on my fathers side.Old school. Well done you lad. A++

Mmm square sausage and Stornoway black pudding roll 🤤

made my own .. need to somehow wait til morning somehow

Scott Rea: Makes square meat Wendy’s employees: Interesting!

About 35 years ago, a good TV cook (Glyn Christian) wrote a delicatessen book and pointed out that 'sausage' is just the same as the French 'Pâté' but without the skin. This is more so for Scottish sausages, and when you have this knowledge, you see common sausage in a whole different light. I agree with him.

Just written down the ingredients and ordered certain things from the online supermarket hoping to give this a go next week

Hey Scott! Hi from Kansas City!

Lorne and egg roll with BBQ Sause = heaven

Love all your videos! Greatest advice ever - get a Victorinox, boning knife.

Nice scott

It's nice to see I'm not the only one who regularly does battle with the dreaded cling film...!

Used to get these in the Cookhouse (Army) The addition of a fried egg complimented them very well. Heart Surgeons all over the country have paid their mortgage because of these things 😉

I'm early!

Wonderful sausage. Just right for my birthday too! Do you ever make Haslett? One of my favorite deli type, head cheese like meats!

Made this over the weekend, including homemade rusk! Was a lot of work, mainly on the rusk side of things, but it was very tasty, and a fun project. Served up slices with eggs over easy and pan fried breakfast potatoes, with buttered toast.

Thank you. This looks delicious. Visually, it is somewhat reminiscent of an American style Goetta or Livermush. Have you done a video about a liver based breakfast sausage?

Another (square) banger!

looks pretty good! in addition to an egg, don't forget the American cheese!

Another great video Scott! Do you use a smaller sized plate when you put it through the mincer for the second time? what size are you using 4.5mm?

You are beautiful ❤️🎉❤😊 I love Scottish food ..

As someone who lives in Hawai'i... this is the most badass SPAM... ever. The thought of having what you made in this vid on a musubi makes my mouth water. Gonna make it as soon as I can. Scott, thank you, brother. Aloha.

Great one Scott, this stuff is amazing north of the border from local butchers, yes they still exist, where the recipe is 'if I tell you I'll have to kill you' it is one of the first one the list when camp shopping, and we also bring some stock back to Lancashire, just don't buy the rubbish in the supermarkets. Take care everyone 👍👍

Fascinating, This is what you might call good Karma. I'd never heard of this before, but for the last few weeks I've been getting more and more dissatisfied with all the sausages bought from the likes of supermarkets and also the Ginger Pig in borough market. So I've been having a go (unsuccessfully so far) at making some sort of substitute. I am definitely going to give this recipe/method a go very soon.

A square sausage sandwich with brown sauce of one of the great things in life.

Here in Australia we would slap a fried egg, a slice of cheese and some bbq sauce. Looks like a winner, i might try this but with wild pork and venison

I love slice sausage, the thing about it is its basically a different flavoured burger. But most people outside Scotland view with suspicion. Like a burger it cooks way quicker than a traditional sausage and it's way better to eat on a roll. It stacks better than a round sausage. In conclusion it's an excellent meat delivery system for hand held eating!