Tie the end of a sausage casing. Using the sausage stuffing attachment, hold the casing over the end and start filling it with the machine. Hold the casing on so it doesn’t slide off, and gently hold the sausage as it’s made so that it has a bit of a guide. Using a fork or your hands, mix all the ingredients together until it is evenly combined. This may take a few minutes.

To have a beef sausage named after you is perhaps not the most flattering; perhaps the butcher thought it would give the sausage an air of refinement. It turns out that Stovies are a nostalgic favourite of many, but the recipe differs from family to family, and many people have fond memories of the version that their Mother or Granny made. Although it is difficult for me to commit to my favorite foods, dry-cured Italian sausages are most definitely in my top three, and British sausages aren’t far behind. And here is a serving of Cumberland sausage as it is done in Cumbria, England (the home of this sausage). I must add, the flavor of these sausages make them one of my favorite British varieties. It’s not spicy or flavored with strong seasoning, but they are absolutely one of the tastiest sausages you’ll find. Roundthorn Country House How to Make Sausages Stovies is all about bringing together delicious flavours from a leftover roast to boil away on the stovetop.

Making sausages is basically a three step process. 1. grind the meat 2. season the meat and 3. stuff the casings. Follow my directions below and you’ll see it’s not as daunting a task as you may think! Homemade Lorne sausage, or Scottish square sausage, is extremely easy to make. If you’re missing this Scottish breakfast staple and sandwich filling, this recipe is for you! Either that, or the butcher had a very dry sense of humour by likening the texture to a Lorne shoe. Start by dicing the onion and any peel and chop any extra potatoes you might need, plus a carrot if using. It’s best to use as many leftover roast potatoes as you can so always cook some extras!

Now all of these dishes are made for the love of them because they’re all so tasty and they remind people of home and growing up. When were Stovies first made? So now you've probably looked at the photograph above, worked out that there's no casing and also figured from what I said above that it's square (oblong before being sliced) and flat too. p>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:

One thing for sure is it is enjoyed by many people in Scotland as part of a great Fry Up (a Scottish/British cooked Breakfast), great for mopping up egg yolk and the likes Tinned Corned Beef is readily available and a pantry staple for some, so it’s easy to see why it would act as another meat option for Stovies. p>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:

Corned Beef Stovies have also proved popular when we’ve surveyed our Facebook Group members about how they make their Stovies.

Traditionally, this Lorne sausage recipe is made with minced beef, however, it is often made with pork or a combination of both meats.The Marquess was a well known ­figure, being a member of parliament as well as Governor General of Canada, and the practice of naming foods after famous people, especially aristocrats, was very common in this period – so it is possible that an ­enterprising butcher named his ­sausage after the Marquess. Variations of leftover recipes can be found in every country. For example, the English have Bubble and Squeak, the Welsh have Cawl, and the Irish have Colcannon.