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To any Scottish Eggheads

SciAggie
SciAggie Posts: 6,481
in EggHead Forum
I will be adding a new daughter-in-law to the family this fall. She and her family are Scottish. I thought it would be fun to learn how to cook a full Scottish breakfast and surprise her sometime. 
I need recipes for tattie scones, Lorne sausage, and white pudding. 

I’m perfectly capable of Googling or looking on Pinterest for recipes. I have found several - I’m looking for feedback from folks who have experience with these foods. 

The tattie scones sound easy enough. The “dough” has a lot in common with gnocchi so I should be able to tackle that ok. 

I found a recipe for white pudding from Two Guys and a Cooler that sounds easy enough. https://twoguysandacooler.com/white-pudding/
It seems there are many regional variations though. I’m wondering how it differs across those regions. 

The Lorne sausage has me curious. Most recipes on Pinterest are for a straight up, simple fresh sausage that’s just formed into a loaf pan. But as I read comments I see some folks say that authentic Lorne sausage has a pink color. It makes me think it may have cure #1 added. Anyone have insight about that?

I’m looking forward to learning some news things here. Thanks in advance. 
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                      YukonRon
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Comments

  • PeteSliver
    PeteSliver Posts: 153
    I clicked looking for a scotch egg recipe, sadly I am wrong but congratulations and following for to see these cooks!
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  • lkapigian
    lkapigian Posts: 11,160
    Congrats @SciAggie, had to look that sausage up....ingredient wise a lot like the Irish one I make....scot rea has a rusk recipe since its hard to get here, but I've used unflavored Panko just fine ....not Irish but thought I'd throw that out....concratulations 
    Visalia, Ca @lkapigian
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  • SciAggie
    SciAggie Posts: 6,481
    @lkapigian Does yours have cure #1 or is it a simple fresh sausage?
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • lkapigian
    lkapigian Posts: 11,160
    SciAggie said:
    @lkapigian Does yours have cure #1 or is it a simple fresh sausage?
    Simple fresh ( but you can always use cure )...i think it's in the sausage recipe thread....
    Visalia, Ca @lkapigian
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  • shtgunal3
    shtgunal3 Posts: 5,874
    I have a tendency to drink Scotch while cooking/egging. Does that count?

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • johnmitchell
    johnmitchell Posts: 6,780
    Nothing to beat a full Scottish breakfast 
    Greensboro North Carolina
    When in doubt Accelerate....
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  • SGH
    SGH Posts: 28,887
    SciAggie said:
    I see some folks say that authentic Lorne sausage has a pink color. It makes me think it may have cure #1 added. Anyone have insight about that?

    I had to look up and ask about Lorne myself. From what I see and read Lorne is more often than not beef. That would explain the pink color. It’s basically hamburger meat spiced up from what I see. 
    There are some recipes that use beef and pork, but by a wide margin most appear to be straight up beef. Of all the recipes I see, none mention curing. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • caliking
    caliking Posts: 18,943
    I have nothing to offer, except for best wishes and happiness for the newlyweds-to-be.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Stormbringer
    Stormbringer Posts: 2,251
    edited January 2021
    PeteSliver said:
    I clicked looking for a scotch egg recipe, sadly I am wrong but congratulations and following for to see these cooks!
    @PeteSliver here's a couple for you:

    https://thecooksdigest.co.uk/2016/07/03/rustic-pub-scotch-eggs/

    https://thecooksdigest.co.uk/2017/09/08/smoked-scotch-eggs/

    @SciAggie I'm a resident of these isles and, whilst black pudding is one of our staples, white pudding was a new one on me. :) 
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • SciAggie
    SciAggie Posts: 6,481
    @Stormbringer I was hoping you would check in. Interesting about the white pudding. If that’s the case I need some help sourcing some of the black. I’ve tried (not too hard) to find blood sausage and have not been successful.  
    Do you have any comments on the Lorne sausage?
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • johnmitchell
    johnmitchell Posts: 6,780
    Rolled Oates served with cream and sugar
    poached kippers
    pork sausages, blood pudding, eggs to order, grilled tomatoes, toast and marmalade, coffee or hot brewed tea.
    Breakfast fit for a king 😂
    Greensboro North Carolina
    When in doubt Accelerate....
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  • SciAggie
    SciAggie Posts: 6,481
    @johnmitchell Any idea where to pick up some blood sausage?
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • johnmitchell
    johnmitchell Posts: 6,780
    SciAggie said:
    @johnmitchell Any idea where to pick up some blood sausage?
    Wow.. Sorry no idea
    Greensboro North Carolina
    When in doubt Accelerate....
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  • SGH
    SGH Posts: 28,887
    SciAggie said:
    @johnmitchell Any idea where to pick up some blood sausage?
    https://tillmansmeats.com/products/boudin-noir-blood-sausage

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SciAggie
    SciAggie Posts: 6,481
    @SGH Thank you!
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • SGH
    SGH Posts: 28,887
    SciAggie said:
    @SGH Thank you!
    My pleasure 👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • JohnEggGio
    JohnEggGio Posts: 1,430
    With all due respect, you might want to check with your son - her preference might be Kashi Go Lean with skim milk...
    Maryland, 1 LBGE
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  • td66snrf
    td66snrf Posts: 1,838
    My daughter is in veterinary school in Edinburgh. You have to have haggis for breakfast. 
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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  • Stormbringer
    Stormbringer Posts: 2,251
    SciAggie said:
    @Stormbringer I was hoping you would check in. Interesting about the white pudding. If that’s the case I need some help sourcing some of the black. I’ve tried (not too hard) to find blood sausage and have not been successful.  
    Do you have any comments on the Lorne sausage?
    I've sent your request to a team of specialists, aka some friends who are Scottish natives of Glasgow. 
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • paqman
    paqman Posts: 4,832
    black pudding, we call it « boudin » here 👻

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • SciAggie
    SciAggie Posts: 6,481
    @Stormbringer Thank you sir!
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Stormbringer
    Stormbringer Posts: 2,251
    edited January 2021
    SciAggie said:
    @Stormbringer Thank you sir!
    My weegie friends came back to me on this thread, specifically the Lorne sausage. This is the sort of thing you're looking to cook (visualisation):

    https://www.scollinsandson.co.uk/products/fresh-meat/beef/beef-sausages/full-lorne-sausage/

    and this is a recipe that one of them has used:

    https://www.barbecue-smoker-recipes.com/scottish-lorne-sausage-recipe.html

    It's sliced and fried like bacon. Apparently some hot debates can ensue on whether it does or does not include pork, my friends are all in the 100% beef camp.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
    -----------------------------------------------------------------------


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  • SGH
    SGH Posts: 28,887
    Stormbringer said:
    my friends are all in the 100% beef camp.
    From talking to some friends of mine and looking through some old books that I have that seems to be the general consensus. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SciAggie
    SciAggie Posts: 6,481
    @Stormbringer @SGH This is a great place with good people. Thank y’all for the help. Extend my thanks to your “weegie” friends. (I’ll have to look that up)
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • PeteSliver
    PeteSliver Posts: 153
    Stormbringer said:
    PeteSliver said:
    I clicked looking for a scotch egg recipe, sadly I am wrong but congratulations and following for to see these cooks!
    @PeteSliver here's a couple for you:

    https://thecooksdigest.co.uk/2016/07/03/rustic-pub-scotch-eggs/

    https://thecooksdigest.co.uk/2017/09/08/smoked-scotch-eggs/

    @SciAggie I'm a resident of these isles and, whilst black pudding is one of our staples, white pudding was a new one on me. :) 
    Thank you!!!
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  • Sea2Ski
    Sea2Ski Posts: 4,088
    For whatever it is worth:



    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • SGH
    SGH Posts: 28,887
    Sea2Ski said:
    For whatever it is worth:



    There you have it. All beef, no cure. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,887
    For the record, you can certainly substitute rectum for beef. Most folks in a blind taste test would prefer it 👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • nolaegghead
    nolaegghead Posts: 42,109
    https://www.eastcoastcured.com/
    ______________________________________________
    I love lamp..
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  • SciAggie
    SciAggie Posts: 6,481
    @nolaegghead Thanks. That’s a cool link. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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