Meat: You can use leftover roast meat of any sort, and top up with sausage meat if you don't have enough. It's also possible to make entirely with sausage meat, using either ground sausage, square sausage cut up, or sliced sausages. These should all be added at the beginning after the onion. If you want to use Corned Beef instead add the at the end when the potatoes are done and stir through to warm up. The mace is intrinsic but the coriander is not. Lorne made in the islands and far north of Scotland often used pork meat from pigs that were fed with additional fish bones and heads etc which left a rather, almost gamy taste to the meat and coriander was used to disguise this. It may have got it's name from Lorn in Scotland, but it is not possible to prove that it originated there. Squash the sausage meat into the loaf tin as densely as possible. If you have any leftover you can set aside to make meat patties out of it! Combine the breadcrumbs with the spices and salt, and mix well. Add the dry ingredients to the meat mixture.

Christian Isobel Johnstone’s The Cook and Housewife’s Manual (1826) gives two recipes for beef sausage; one is for Smoked Scotch Sausages (made with salted beef) and the other is simply called Common Beef ­Sausages. pinhead rusk (You could just use breadcrumbs, which would make a nice sausage, however a butcher would use rusk) At this point, you can fry a little of the sausage to taste it. Adjust the seasonings if necessary. Then, grind once more (optional, however, we did). It's a Scottish invention, served as part of a full Scottish breakfast or sometimes served in a breakfast bap. Former Royal Air Force Regiment Gunner Jason Harper witnesses this and then his wife, Pippa, telephones him, shouting that she needs him. They then get cut off. He sets straight out towards Aberdeen, unprepared for the nightmare that unfolds during his journey. Everyone seems to want to kill him.New potatoes will break down more than roast ones which is why it’s nice to have lots of roast potatoes in it too! nutmeg - nutmeg is delicious in many savoury dishes. I prefer to grate it from the whole nutmeg as I need it.

This is the impossible question! Stovies are such a simple dish made with common ingredients so there is no recorded history as such. Variations of leftover recipes can be found in every country. For example, the English have Bubble and Squeak, the Welsh have Cawl, and the Irish have Colcannon. In fact there maybe many of you already shouting at me that it's a sausage patty and I can't argue. All I will say however is that the Scottish Lorne sausage is quite possibly the original and the daddy of them all. You may also hear it described as a "flat sausage" or a "butchers slice", served for breakfast between two slices of bread, no butter, no sauce, no nothing, it's just a beefy Lorne sausage slice and it tastes delicious! The exact origins of Lorne sausage, like many traditional Scottish foods, is unclear. It’s likely it was in the latter 19th century when metal tins also became more popular, and it would have been cheaper to shape the sausage in these than in a casing. Why is it called Lorne Sausage? A Lorne sausage is traditionally made from a mixture of minced beef, rusk or fine breadcrumbs, and spices. Although beef has historically been the more common meat used for sausages in Scotland, pork could be used to make square sausages too! Our own Lorne sausage is made from high quality cuts of UK beef mixed with our own blend of spices and seasoning. Squareful now…This Scottish Lorne Sausage recipe makes about 1.1kg (2½lbs) which will fit into a standard 2lb loaf tin. Prepare a loaf tin by lining it with plastic wrap. (I wish there was something else to use, but I can't think of what will work in its place.) Cut the pork meat into chunks (size should be according to your meat grinder instructions). Once it is all cut, place into the grinder with a medium to coarse grind plate (about 5mm). Using breadcrumbs or rusks also means the sausage won’t be dry and chewy. They help to absorb moisture. We used natural breadcrumbs in our Lorne sausage recipe, but you could also use rusk. One of the breakfast items ­they were given was Lorne sausage, served with gravy, made from ­collecting meat rations.