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Scotch Steak Slice Sausage (8 x 75g)

Also known as Lorne sausage or square sausage, our steak slice is hand-pressed using lean steak mince and traditional seasonings.

Steak slice is a Scottish institution. To really get the true experience you need to serve it fried in a Glasgow roll and plenty of brown sauce. After that, then please feel free to do as you wish.

£4.99

Scotch Steak Slice Sausage (8 x 75g)

Description

Also known as Lorne sausage or square sausage, our steak slice is hand-pressed using lean steak mince and traditional seasonings.

Steak slice is a Scottish institution. To really get the true experience you need to serve it fried in a Glasgow roll and plenty of brown sauce. After that, then please feel free to do as you wish.

Additional information

Ingredients

Beef (80%), Water, Rusk:Wheatflour(contains Calcium Carbonate, Iron, Niacin, Thiamine), Salt, Dextrose, Preservative:Sulphite(E223), Spice, Flavour Enhancer (E621), Stabilisers(E450iii, E450 (i)), Colour(E150a), Spice Extracts, Antioxidant(E300), Colour (E120). For allergens, please see the ingredients inbold.

Shelf Life

Minimum of 3 Days on Delivery Keep refrigerated or freeze on delivery

Packaging

All our produce is sold Fresh and never Frozen.

All packs apart from the 1/2 Block are carefully packed in a protective atmosphere by our team for freshness ready for super chilled delivery in our temperature-controlled packaging.

Our 1/2 Blocks are carefully packaged in Cling Film ready for super chilled delivery in our temperature-controlled packaging.

Cooking Tips

The best way to cook square sausage is in the frying pan. You don't need a lot of oil and there is enough fat in the meat to keep it moist but for good colour and a decent crust needs the direct heat of the hot frying pan. You could at a push do it on a lightly oiled hot grill pan. There is a world of difference between pan-frying and shallow frying which often feeds the misunderstanding of cooking in a frying pan. We have outlined these below for you.

You can serve square sausage as part of a Scottish breakfast or any other breakfast for that matter. It fares very well in a bread bun for lunch or is equally good at tea time with beans and mash. There are plenty of other ways to make use of it but aren't some things best just left as they are?

Often confused with saute pan-frying is also not to be confused with shallow frying. Pan-frying involves larger pieces of meat say a steak or chicken breast a very small amount of oil and not too much movement. Essentially it has replaced the overhead grill and is a far moister way of cooking meat.

Shallow frying is pretty much deep frying but without the depth of oil. Done in a shallow frying pan with about a cm of oil the food is browned and crisped (and saturated with oil) in much the same way as with deep frying. You would shallow fry a breaded chicken fillet but Southern fried chicken would need the depth of deep-frying. That's the only difference.