THE BEST Scottish Lorne SQUARE Sausage, The SECRET To The Perfect Shape And I Read Your Letters!

[@Booce2008]

Oh man I don't understand why you don't have a million subscribers, I love your videos, recipes and sense of humor! Keep it up Chef!

[@TheTeessideChef]

Thanks a lot mate👍

[@Booce2008]

@@TheTeessideChef You're welcome, thank you for making such excellent content. Keep them coming!

[@peterbarker3433]

Wonderfully simple - and delicious. I, like His Holiness, am definitely addicted.

[@williamhentig4003]

TSC, I love the humor and the recipes. Keep up the great work. I agree with Alex, you should have a million subscribers by now, you really have great content.

[@lisacunningham8687]

I'm a Scot living in New Zealand, been here just over 50 years. I make my own Lorne sausage so don't miss it. What I do miss though, is the Scottish sense of humor. I laughed throughout this clip & I thought you were great. Just subscribed. PS what a great Idea using a milk carton for a perfect square shape.

[@TheTeessideChef]

Thanks mate

[@josephinemurphy9421]

Thanks best yet ....always comes up with the best!

[@owenhickey7064]

Cracking video, dying to try this recipe out!

[@sassandsavvy007]

Brilliant 👍 laughing so hard and now I have a craving for square sausage.... shaped in a German milk container ... 😀 LOVE it

[@normoutandabout]

Herbs?! What are you on?

[@wyldemanironworx7099]

Dude you are hilarious. I'm making this.

[@paulwhite7475]

I thought square sausage was a 50/50 mix of pork and beef

[@bud1876]

It is... And no parsley either

[@lisacunningham8687]

It is that's how I make it. However, his sense of humor won me over. 😂😂

[@AndytheChav]

I’m a recent transplant to Teesside (Middlesbrough) from Edinbugger (although that’s 3 1/2 years now to TS1), thanks EVER so much for one of the most entertaining posts on KZbin that I’ve seen so far! Much ChipOnShoudían (Scottish… although, I’m actually born and bred in the Southeast to Scottish parents [Reading, for my sins])… keep up the good work! ❤️👍

[@TheTeessideChef]

Thanks mate. Much appreciated. Glad you enjoyed the vid. Just done a search for Much ChipOnShoudian on Google and it came back with nothing. Never heard that before and I read Oor Wullie and The Broons religiously as a kid.

[@KovietUnionDefector]

I am laughing so hard!!! At the Pope's letter....Boris's was good, but the Pope Trumped him! Loving your videos. The recipes are great, but the commentry is hilarious! What's with the German milk carton....you are not an ex-pat like me missing the tasty memories of food from home are you?

[@arealscotsman]

There is no pork mince in a lorne sausage. Now try using beef mince.

[@jomagee1412]

Did you forget the generous T of tomato paste in your typed recipe?

[@martymcneil9475]

You forgot to add minced beef 🥩

[@andy70d35]

That is NOT Lorne sausage and never will be, Lorne sausage has beef pork rusk nutmeg coriander salt and pepper and water. NEVER tomato or parsley, been making them for 55 years but now retired from the trade.

[@RitchNotRich6]

Simmer down

[@pastryattack2170]

Really laughed at this. Class.

[@robertbarnier45]

I like that 😊. Aussie Bob 😊😊😊

[@bigccoltonme]

In America we call it a meat loaf sandwich. 😂 guess I've been eating it for years.

[@bazilbrush7559]

😂 why have i just seen this 1 ? you loon you Crack me up 👌

[@SaorAlba1970]

that looks he haw like Scottish sausage i made tons of the stuff when i was a Butcher in the late 1980s/early 1990s, a batch of 20lb consists of 14lbs of meat which 60% is meat and 40% fat, 2ibs of pinhead rusks, 1/2 lb of sausage seasoning, 1/2lb of Empro (binder) and 3lbs of water thoroughly mix then mince again and pan the sausage meat into a sausage pan, Lorne is 100% beef meat, square slice is a combination of beef, lamb and pork meat, if you don't use Empro you add another 1/2 lb of pinhead rusks instead

[@TheTeessideChef]

Thanks for that mate. Would love to hear your thoughts on Scotch Pies. Bet you've seen a few of t hem in your time. Did you even call them Scotch pies anyway what with 'Scotch' being somewhat of a slur?

[@SaorAlba1970]

@@TheTeessideChef we just call it a plain pie the other option is onion pie, it's just labelled as a Scotch Pie, traditionally a Scotch Pie was made with mutton, but nowadays it's mainly beef with a small portion of lamb/mutton meat, the best pie in my opinion is that uses mutton, our Steak Pies are different as well, we don't put vegetables into the pie or kidney it's either all shoulder steak beef or Shoulder steak beef & beef links covered with a puff pastry lid, we serve the veggies at the side, keep in mind the beef links are cooked separately and washed in warm water to remove any fat before adding the the stewed beef

[@TheTeessideChef]

@@SaorAlba1970 Thanks for the info mate. Much appreciated👍

[@reneelascala5050]

😂😂 Am dead.

[@xnotjustadreamx]

A bread tin makes the shape easily!

[@TheTeessideChef]

Aah but that doesn't give a perfect square shape. More like a trapezium and you have to admit I've got you there 🙂

[@eddiewhite8445]

@@TheTeessideChef However a true Scottish 'square' sausage is indeed made in a bread tin and is indeed NOT square.

[@iainmackenzie-j2u]

Don't know what that was but it definitely wasn't Lorne sausage! Love, a Scotsman.

[@oohardivy7571]

Love the way the Scots shove the Coriander in the Lorne like. Love corry, me like.

[@simonbruceyates]

Teeside chef you have fans in Tokyo!

[@TheTeessideChef]

Awesome! I love it. Can I come and stay with you? Not too long. About 4 months. I'm no trouble at all 😂

[@Cookingreceipe]

Nice🇵🇰💐✌

[@stephenswistchew7720]

Whit nae spice ?🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@2wheeledscotsman127]

That's not square sausage mate .... an English man trying to make this is funny

[@sanjanewmoonlife]

Real cook chef never works with gloves 🧤

[@simonjohnwright5129]

Then picture on yer KZbin is of a bread bun but then yer put yer sausage in a muffin. Totally confused. An where's the ketchup go?

[@MrScotfins]

That's pish recipe and patter