Ramsay of Scotland (Carluke)
- Pork LorneHaving previously sampled the Squig Square sausage and realised the connection that was made with similarity to the Lorne, we spotted these in our local supermarket and well, we need to see what the fuss is all about...
The Scottish press evidently dished out some stick a year or so ago along the lines implying that the makers of the SQUIG sausage were claiming to have invented the square sausage when the square Scottish "Lorne" sausage has been about for centuries. Both are roughly the same size and shape, (Ok the Squig pack is 340g compared with Ramsay Lorne at 280g) however the Ramsay Pork Lorne is 71% pork, compared to the "imposter" with 65%. As my youngest commented, they both look like those Heck Fair & Square Sausages she had seen! OK, enough.
So proper Scottish Pork Lorne sausage, 71% pork with rusk, seasoning, a sprinkle of sodium sulphite E221 preservative, sunflower oil, and that's it! Simples. We have read though, but not had it confirmed, that "real" Lorne sausage is a mix of both pork and beef. Right, this is called "Pork Lorne", so we'll go with that...
My only gripe, is with a round fry pan you cannot fit all four slices at the same time, (well not unless you have an enormous pan of course) so, resorting to cooking 2 slices at a time was required. These sausage slices cook very quickly compared to regular bangers which is good, however I attempted to follow the instructions and using a probe thermometer found a slight issue. These slices are very thin and if your not careful the tip of the probe goes right through, touches the pan itself and give you an incorrect reading. With care though and the pan on a medium heat, turning each slice once, we exceeded the core temperature of 75ºC as directed in approx 6-8 minutes. Slight browning on the faces but the middle still looked a bit pink though. We left them in another minute or so, just to be sure...
We have to say, and we all agreed, the texture was slightly rubbery. The taste was slightly underwhelming as it was definitely under seasoned, and OK a slice would fit nicely in a square sandwich, but I put mine in a round bagel! I also "dolloped" some Heinz Classic BBQ sauce on it just to give it a pep-up.
The Ramsay Pork Lorne is OK, but we cannot say we were that impressed to be honest. My mother-in-law was here at the time and she summed it up, "It's just a slice of sausage meat".... sorry, she just speaks her mind!
Would we necessarily buy
this product again, probably
not...because if it's only a
shape we are buying, then 2
regular bangers sliced length-wise,
do fit perfectly in between
a couple of slices of bread.
Ramsay of Scotland (Carluke)
- Pork Lorne
(Mar
2020)
Here's the
sample details:
71g before cooking, 58g after approx.
That's a
weight loss of approx 18%.
I need to go back to Budgen's Food
Store and check the price...
Ramsay of
Scotland
22 Mount Stewart Street,
Carluke, Scotland
ML8 5ED
www.ramsayofcarluke.co.uk
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