Square Sausage Roll
Crisp, savoury Lorne sausage tucked into a soft, floury Scottish morning roll with rich butter and tangy brown sauce.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 485 kcal
Equipment
- •small loaf tin
- •mixing bowl
- •sharp chef knife
- •heavy frying pan
- •cling film
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 26 g
- carbs
- 38 g
- fibre
- 2 g
- protein
- 24 g
- calories
- 485 kcal
Instructions
- 1
Line a small loaf tin with cling film, leaving plenty of overhang on all sides.
- 2
Place minced beef, minced pork, breadcrumbs, coriander, mace, black pepper, and salt into a mixing bowl.
- 3
Pour in the cold water and knead firmly by hand until the mixture turns sticky and smooth.
- 4
Press the seasoned meat firmly into the loaf tin to pack it down evenly without air bubbles.
- 5
Cover with the cling film and chill in the freezer for ninety minutes until firm enough to slice cleanly.
- 6
Turn the meat block onto a board and cut into four square slices roughly one centimetre thick.
- 7
Heat vegetable oil in a heavy frying pan over medium-high heat on the hob.
- 8
Fry the square sausage slices for four minutes per side until deeply browned and fully cooked through.
- 9
Slice the Scottish morning rolls in half and spread softened butter across both cut surfaces.
- 10
Place a hot square sausage onto the base of each buttered roll.
- 11
Drizzle with brown sauce, close the rolls, and serve immediately while warm.
Chef's tips
Freezing the sausage block slightly before slicing ensures tidy, square edges that fit the morning roll neatly without crumbling. If you cannot find Scottish morning rolls, choose very soft, floury baps with a chewy crust.
Ingredient substitutions
- ground mace → ground nutmeg
- fine dry breadcrumbs → traditional butchers rusk
- brown sauce → Scottish red tomato sauce or onion chutney
Storage
Store uncooked sliced sausage wrapped in greaseproof paper in the fridge for up to two days or freeze for up to three months.
Reheating
Reheat cooked sausage patties in a hot dry frying pan over medium heat for two minutes per side until piping hot throughout.
Common mistakes to avoid
- •Slicing the raw sausage block when too soft, which makes the squares fall apart in the pan.
- •Cooking over excessively high heat, which chars the crust before the pork and beef cook through.
- •Skimping on the butter, which melts into the hot roll and provides essential moisture.
Serving suggestions
Cooked Square Sausage Roll?
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