Lorne Sausage

I thought I’d tell you all about my first experience cooking lorne sausage. The one we bought was made of beef. It’s like a sausage meat except it isn’t contained in a skin. Slices are about 7mm thick. I tried cooking on the frying pan which went OK except I think I had too much heat. Anyway as soon as they start to cook, the smell is amazingly tasty. Simply cook briefly on each side, and serve. I think I’ll need practice to perfect the best cooking method as they were slightly overcooked on my first attempt. Oven or grill are other alternatives I will try.

Ours was accompanied with carrots and potato & sweet potato mash.