Lorne Sausage | Square Sausage | Morning Rolls | Tattie Scones

[@skye2610]

thanks for the video . i did not know tatta scones where that easy omg . i am from edinburgh but now live in new zealand and cant get tatty scone or square sausage here so have to make my own

[@Keefcooks]

Enjoy!

[@jonathanfinan722]

I love a Scottish breakfast.Just after lockdown when hotel prices were next to nowt, I went up a couple of times primarily to just get out of the house but equally to have a monster feed up in the morning after a skin full.

[@Keefcooks]

Ima bit jealous!

[@jonathanfinan722]

@@Keefcooks £29 fir a brand new premier in just off the Royal Mile. Cracking deal.

[@Keefcooks]

Wowza!

[@grahamturner5963]

My mother used to make potato bread. Sometimes adding chopped bacon and onion to the mix. Well tasty.

[@carolcurtis1573]

Oil is better to use for frying a tattie scone for going on a breakfast , if we have them without a breakfast then we don’t fry them just buttered . You done a great vid 👏👏

[@admirathoria0073]

Your morning rolls remind me of my mother's dinner rolls. I think I'll have to make them to remind me of how good they tasted. Thanks Keef for the wonderful memory of my childhood.

[@WhatsForTea]

Good job Keef :)

[@calumanderson5617]

Well said Chef.👩‍🍳👍

[@WhatsForTea]

@@calumanderson5617 Hello my lovely 😊 👍

[@calumanderson5617]

@@WhatsForTea Hello chef.👩‍🍳😁👍

[@Mrs.Karen_Walker]

I LOVE Lorne sausage and make it quite often. Tip: instead of using plain boring tasteless water .... use one or two egg yolks or use a bit of cold stock. tip 2: very finely chop an onion. gently sautée them in a nob of butter on lowest heat until soft. let cool and mix into the mince.

[@Yoda63]

I’ve recently started freshly grinding my pepper into a mortar and pestle then grinding to down further to reduce that crunchy business. It’s been working out very well for me!

[@pikricky]

I live in Ayr on the west coast of Scotland and that is my favourite roll any time of the day,we always fry our tattie scones in the frying pan along with the sausage,a nice fried egg on the top for the perfect breakfast roll,great video

[@johnmontague69]

Here's the CHEMISTRY behind the Well Fired Roll. (Mortons Roll's) No matter how crispy burnt the roll is, once you've smeared the lurpack on both insides and added HOT SQARE SAUSAGE or Any hot food + whatever condiments you like, the Roll's soften with the heat from the food and the salty butter soaks into the dough making the roll slightly moist & chewy, you don't taste any burnt bread as it's getting softer & softer & the more your savouring and twisting & nibbling away at the roll the last piece should be about the size and shape of a harvest golden crunch biscuit and it'll probably be upside-down so that the well fired bit lands directly on the tongue followed by slurp of Irn Bru to wash it down. Next time your in and around GOVAN goto a roll shop and ask for a Clyde Tunnel & Fried Egg Doubler sunny Side up on a well fired crispy Mortons Roll with plenty of butter. The square sausages already have the black pudding in the centre (Clyde Tunnel) and the combination of the melting butter and egg yolk combined with the chewy burnt roll and the flavour of the stake sausage well seasoned... AWESOM. Burnt Roll's might look a wee bit off-putting to those with lesser teeth lol but once you've walked out of that roll shop with your wee hard man Roll's in the brown paper bag you'll understand that it's doing its magic in the bag softening itself to a level of Your Comfort for whenever your ready get tucked in. Sometimes I just slap the outside of the bag between the palms of my hand and hurry the softening process up cause once thats 1st doubler on sausage n egg is coup'd I'll be going back in for another 🙂 ... Don't be feert of a crispy burnt roll especially when the food is piping hot with lashings of salty butter getting soaked up into the dough. TRY IT.

[@jillanderson7048]

Made the morning rolls. They were divine! Tasted just like the ones my grandma would get from her Greenock bakery when I'd visit her. Next week is lorne sausage and "sadly" ... LOL ... I'll have to make another batch of morning rolls.

[@SueWorthington-bv3jc]

Definately going to try making these. I live in Australia and they are not readily available here.

[@samaitcheson7057]

Fantastic Keef! Keep flying the flag for great British grub! Lorne sausage is a delight but I've never made it. I will now! Glasgow rolls are very special. The lard makes the texture and flavour great but the well fired versions are just the best. The rise you got on yours is impressive. For me, tattie scones are best as part of a big fry up - sausage, bacon, runny fried egg, beans, tomatoes, dumpling. Use the scones to soak up all the fat and juicy stuff left on the plate 😁 Great video!

[@Keefcooks]

Cheers Sam!

[@Bella_Mar]

These look delicious! Also, happy birthday, Keef 🎉

[@Evans_Yellow]

That bread looks especially yummy. May have to go do that.... xxx

[@sanjanewmoonlife]

Some people don't use breadcrumbs,they put onion powder . I don't know I must learn. Thank you ❤ great recipe,you are wonderful Keef .😊🎉🌍🌎🙏🥰

[@dwaynewladyka577]

A very filling and very tasty looking dish. Cheers, Keef! 👍👍✌️

[@WeAreThePeople1690]

Try using white pepper instead of black. My mother in law makes her own and its white she uses. Also nice when she adds spring onion into the mix too. And we have 3 types of rolls soft, crispy and well fired here in glasgow. Crispy are my favourite

[@DavidWardle]

I like the soft but prefer the crispy rolls too, don't like the well fired (burnt) ones though and I'm a Fifer

[@WeAreThePeople1690]

Yeah im the same don't really like the burnt ones, soft for sandwich related fillings, always crispy for breakfast items.

[@Keefcooks]

Are you talking about the bread, the tattie scones of the sausage?

[@bartonseagrave9605]

I have never ate potato cake inside a morning roll with square sausage, HP Sauce was the thing to add. Potato cake was for a full Irish or full Scottish breakfast but I suppose if you were hungry enough you would eat a wheelbarrow.

[@jacqueline3433]

Awesome Lad.....thank you ..thank you...thank you ..

[@paulturner1707]

Hi Mr Keef, this weekend I made both Lorne Sausage and morning rolls, total success, tasted perfect. Great recipe. What about Brandy Snaps, those I used to have at Goose Fair?

[@Mike_5]

Brilliant Keef never seen a recipe from scratch for the Lorne before (some people look down on them as containing cheap ingredients but if you make yourself you can make them perfect)

[@incawill]

I visit my Scottish family as much a sposs and a Scottish fry up is my fav .. great end result For a future project what about Cheshire pork pie ?

[@Keefcooks]

Never heard of Cheshire Pork Pie - looks interesting though.

[@janetmackinnon3411]

Ah, homesickness about to be cured! Thank you. But never eat a roll with a tattie scone (unless you do heavy physical work). Eat it later, cold, with too much butter and your favourite jam! Now there's heaven! Found you by chance, but I'll be back!

[@wmbrice]

Thank you, Chef!

[@ralphthebulldog5163]

I'd love to see you make Treacle Sponge, use to love that back at school in the 80's

[@Keefcooks]

I don't kow if I'd do treacle sponge, but I have done treacle tart: kzbin.info/www/bejne/qYLNf4emq7mdo6c

[@ralphthebulldog5163]

@@Keefcooks Looks delicious Keith!

[@Kate-ts3xs]

Love from Michigan U.S.! 😍💖

[@nou-oo2ij]

Loved the parchment paper crinkle subtitles lol

[@Keefcooks]

Glad you noticed!

[@brendarigdonsbrensden.8350]

Luverlee nuff said 👍🏼❤️

[@Scanadian123]

Another great recipe Keef! I’m a Scotsman living in Canada. Your recipes keep me going through the long cold winters. BTW the name Lorne sausage was created by the Glaswegian comedian Tommy Lorne who compared the shape of the sausage to a doormat!😂

[@Keefcooks]

Yeah but no. An article in The Scotsman (foodanddrink.scotsman.com/food/a-history-of-square-sausage-including-a-recipe-for-making-your-own/) disproves that idea: "There are butcher’s advertisements in the Arbroath Herald and Advertiser for the ­Montrose Burghs as ­early as 1896 listing ‘Lorne Sausages, 6d’. Tommy Lorne was only born in 1890 and Lorne sausage was clearly already in common usage, so we can scrap that theory."

[@jonathanfinan722]

In other news I’m off to Cornwall for Xmas and they do a kind of sage white pudding called hog’s pudding. Delicious breakfast pork fat. Ever had it?

[@Keefcooks]

I've heard of it but never had it...

[@jonathanfinan722]

@@Keefcooks I’ll try and bring some back

[@jeremygregory2043]

Thanks again 🎉 Love square stuff

[@keithjones5268]

Nice one keef

[@karendaley3184]

Yum! Those rolls are beautiful! I think the sausages would be a good way for a beginner to try homemade sausage. I'll have to try it myself. Great video ! Thanks!

[@Keefcooks]

It is a really easy 'sausage'!

[@rodouladoulos1548]

Thats it...I am going to try andmake the ROLLS...last time I tried, I got baked PANCAKES and for the last 20 years I havent been game enough to try, but seeing this....I am ready to dive in.....COR!!!! it doesnt half look good,carbs and all !!!!...Could you look into a dish called TUNA MORNAY!!! I remember eating it in Australia and I havent seen anything like it here in Europe...Thanks awfully and keep them coming !!!!HULLOS TO MRS KEEF!!!!!!!!!!!!!

[@jamesparlane9289]

Neil in the bad news tour. "two quid for a sausage, don't come 'ere"

[@kenlyall6616]

I enjoyed this Keith....I make Lorne sausage a bit as living in Australia we dont get it here. My recipe is similar but would like to make a couple of suggestions! I use half beef half pork, instead of breadcrumbs I use rusk (you can by rusks at the supermarket and crush them down)I use 1 tsp nutmeg and 1/2 tsp mace (the mace is the shell, the nutmeg is inside it). I would also mix in a shallot, if you like a little heat a tsp of chillie. I love your rolls and potato scones, will def try :-)

[@Keefcooks]

Thanks Ken. I have used rusk in the past but I made my own. The only rusk I've seen for sale in England (apart from online butcher's suppliers) is for babies - very expensive and I'm not sure it's the right stuff.

[@kenlyall6616]

@@Keefcooks I get that but it does taste fine with it. Potato scones is on my list very soon, thanks 🙂

[@robshaw1294]

Oh God ! That looks lovely 😊

[@iloveschicken6527]

Yummy! 😊

[@ronaldmartin7892]

That looks the business, Keef. Like you, I'd leave the Tatties out of the rolls. My GOB is not big enough to encompass a complete ensemble. Some of my friends may disagree. A bit of burnt crust adds taste to bread in my opinion and is an indication of homemade bread. Not mass produced rubbish. I'm going to have a go at this. Thanks for the video.

[@lancpudn]

Oh! Yum, Thanks ever so much for doing this Keith 😉 I've got Mace in the cupboard but no nutmeg, I hope that will suffice when I make this. That looks just the job especially with those scotch rolls. I've just this minute took two leek, chicken & bacon pies out of the oven made from your video recipe & they look & smell fantastic if I say so meself 😍 I made a couple of mistakes, burning the butter for the roux 😋& cooked the chicken & bacon beforehand D'oh! 😁 I did a little taste test & it tastes fabulous😍 Growing all manner of varieties of veggies & taters here I've got some Pink Fir Apple spuds I grew this season out of the garage to go with it for tea tonight. Thanks again for the video & shout out.🙂

[@Keefcooks]

Mace would be fine!

[@stevewhitcher6719]

@@Keefcooks For "normal" sausages is it Mace or nutmeg? And coriander is that "normal" as well? the reason i ask is sausages have a sort of Sausage taste that i've never quite nailed down i thought it was mace but i'm doubting myself.

[@alexscottslough1179]

Looks like you put something before the flour into the tattie scones? What was that?

[@Keefcooks]

LOL - well spotted! It was baking powder but I realised that's common in the Irish potato farl recipe, but not in tattie scones!

[@alexscottslough1179]

@@Keefcooks ahhh so it was purposely edited out. Fair play! I'll try this at some point. Keep up the good work mate

[@MmostlyRandom]

square sausage, a fried egg and a tattie scone on a roll with brown sauce (a triple decker), the breakfast of kings

[@Gordon_Highlander]

You made me feel quite *HOME SICK* KeefO!

[@jasondonnelly6593]

Using butchers rusk instead of breadcrumbs is original ingredient. It tastes better also, I know as am Scottish and family friend is a butcher.

[@Keefcooks]

I've used rusk in the past - not convinced it tastes better or even different, and it's not something most people could easily get.

[@paulturner1707]

Hi, I generally love watching your recipes/cooking and have made quite a few however, this one was a little haphazard I thought. Wen you talked about knocking back you floured the table but next you were weighing and cutting. Do we kneed? How long? Also your ingredients were vague in the taty mix. Sorry to moan but exact always works then I'm happy to adjust on second making. Paul

[@Keefcooks]

I floured the table so the dough wouldn't stick. You only knead it at this stage to knock the air out. Vague. Mmm. Sorry.

[@paulturner1707]

@@Keefcooks thank you very much for taking the time to answer, (vague...just spoon no real quantities on taty seasoning) take care, Paul

[@Keefcooks]

@@paulturner1707 I wouldn't get too hung up on seasoning quantities - it's usually 'to taste'!

[@paulturner1707]

@@Keefcooks again, seriously nice you took the time to reply. I guess I will, and I will be 100% making the morning rolls and sausage, my way. Bit of Frank there! Take care, Paul

[@CharlieColquhoun-f1q]

Right, lets do this by the book. Lorne sausage don't need brown sauce. Lorne sausage is grate alone or with onions or baked beans (Baked Beans honest). The addition of a tatty scone or other is a welcomed addition. Add bacon and an egg and your in heaven. The other ultimate is Lorne Sausage with Caramelized Fried Onions. I liked your recipe for the Lorne. Sorry but I am biased. Where do I come from, a wee mining village in Scotland. Guess what my favorite breakfast is. Lets leave the cliff hanger there.

[@Keefcooks]

Porridge would be too obvious - I'm guessing Fruit Loops.

[@jaymacgee_A_Bawbag_Blethering]

Leave out the Tattie Scone ?.. 🙄 Great vid , thanks for yer time 👍🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@DavidWardle]

Looked great Keef but needed a fried egg on it too

[@Keefcooks]

Have you seen the price of eggs!

[@DavidWardle]

@@Keefcooks Aye, but well worth it

[@BigglesBurgers]

Lorne Sausage or Square Slice is a far better quality than the engish link sausage. The best actual meat content in a link sausage is about 18%. the rest is sinew fat, skin and a little bit more plus the rusk and water with seasoning. I was once asked for a square burger in a roll. Tatties scones are an early version of hash browns (I love a good hash brown). As for a balanced portion for your dietary needs. If in the left hand it weighs 10 oz and in the right hand it weighs in at 10 oz, then it is balanced is it not. Just one thing to remember, keep your fingers out of the way when eating. It hurts when you bite them. Try a square slice with baked beans in a roll. Yum. With a tattie scone, put beans on the cut roll first then the tattie scone and square slice last. Saves the beans spilling out of the roll. Tried and tested method, more than once.

[@JuiceBanger1]

i was shocked to find out last year that HP is now made in the Netherlands.

[@AnthonyThomas_Ant]

This, an Irn-Bru, and paracetamol for the morning after.

[@ruadhagainagaidheal9398]

We Scots know that sausage casings cost way more than the meat inside. Lorne sausage, or slicing sausage as I call it is simply common sense.

[@TheLoxxxton]

It was all going so well and then.......... BUTTER on a sausage bap!!!! No no no

[@Keefcooks]

Oh come onnn! Hot fat dribbling down your chin.

[@JamesHewat]

Your rolls look fantastic but a far cry from Scottish morning rolls. They really are a product of mass production; to get that lightly crisp outside and light, airy, fluffy inside, you can't really do it at home without industrial dough improvers. Ireks Voltex I believe is the favoured conditioner for Scottish morning rolls

[@Keefcooks]

I'm really not buying a 25 kilo bag of Ireks Voltex just to improve some buns! I would be interested in playing with a smaller quantity - maybe I need to get matey with a pro baker.

[@jamesparlane9289]

"aye it says sasaugis. I've only got one, where's me other sassauge?"

[@1973Washu]

It is a wonderful treat , but I would not eat it every day.

[@Gordon_Highlander]

*Hi Keef. You forgot the egg laddie!*

[@Adaddon666]

replace the breadcrumbs with rusk :)

[@Keefcooks]

I've used rusk in the past - not convinced it tastes better or even different, and it's not something most people could easily get.

[@user-er4xo2zl4r]

Very well done for an Englishman