Square sausage and tattie scones

Square sausage, a flat minced meat patty also known as slice or Lorne sausage, is a Scottish fry-up essential! Serve Jock Zonfrillo's version with his tattie scones, eggs and sauce.

Square sausage and tattie scones. Credit: Simon & Schuster Australia / Rob Palmer

• serves

  6

• prep

  25 minutes

• cook

  50 minutes

• difficulty

  Mid

Ingredients

Square sausage

• 700 g pork mince
• 300 g beef mince
• 250 g fatty pork belly, minced
• 1¼ cups (150 g) dried breadcrumbs
• 1 tsp ground nutmeg
• 1 tsp ground mace (or extra nutmeg)
• 2 tsp ground coriander 2½ tsp salt flakes
• 1 tsp black pepper
• 1 tsp white pepper
• ½ cup (125 ml) chilled water
• Grapeseed oil, for frying

Tattie scones

• 2-3 medium potatoes (Dutch cream is best!), peeled and chopped
• 60 g unsalted butter, chopped
• ¾ cup (120 g) plain flour

Sausage chilling time: 2 hours or overnight

Instructions

1. For the square sausage: Line a loaf tin with cling film (unless you are using a silicon loaf tin).
2. Combine the minces in a large mixing bowl and add the breadcrumbs. Wearing a pair of gloves if you like, use your hands to work the breadcrumbs through the mince.
3. Combine the spices, salt and peppers with the chilled water in a bowl and whisk. Pour into the mince mixture and massage it in, squeezing the spices through the mince until well incorporated.
4. Bring the mince mixture into a ball and compact it to remove any air pockets. Shape into a log to fit your loaf tin. Press the mince firmly into the tin and smooth the surface. Cover and refrigerate for 2 hours or overnight. (If making the tattie scones, start them during the chilling time, allowing time for the potatoes to cook and cool, so they are ready to cook at about the same time.)
5. When ready to cook, cut the sausage into 1.5 cm-thick slices. Heat a little grapeseed oil in a large frying pan over medium heat and add 2–3 slices of sausage. Cook the sausage until dark golden brown (about 3 minutes each side). Repeat for 6 serves.
6. For the tattie scones: Cook the potatoes in salted boiling water until soft, then strain and leave in the colander until cooled.
7. Pop the potatoes in a large mixing bowl and add the butter, then mash until smooth, season with salt and pepper.
8. Fold in the flour to the potatoes and form the mixture into a ball, taking care not to overwork the dough. Then divide into two balls.
9. Lightly flour your bench and roll out each ball of dough to between 5–7.5 mm thick and use a wooden skewer to press two lines into the dough like a big cross, creating quarters.
10. Heat a lightly greased frying pan over medium heat and cook for about 3 minutes each side until golden brown. Serve hot, and better still with a square sausage!

Tip

Jock Zonfrillo’s serving suggestion: Glasgow roll, square sausage, fried eggs, bacon and tartan sauce (that’s HP Sauce plus Heinz Tomato Ketchup). “You’ll find yer Scottish accent may just get a wee bit thicker.”

Extracted from Recipes to Remember by Jock Zonfrillo (Simon & Schuster Australia, RRP $55.00). Cover and internal food photography © Rob Palmer. Food Styling © Vanessa Austin.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.