Professur
Well-Known Member
For anyone with a desire to taste a Scottish mainstay, here ya go.
2 lbs ground beef
2 lbs ground pork
3 cups fine bread crumbs
2 tsp pepper (white pepper if you can)
2 tsp nutmeg
3 tsp coriander
3 tsp salt
1 cup of water
Start by blending the dry ingredients in a bowl. The last thing you want is to bite into a solid lump of spice because they didn't mix right.
Kneed the two meats together in a large metal bowl. When you can no longer pick out the pork from the beef, slowly add the dry ingredients, continuing to kneed. Add a little water at a time to help them mix. The mix, when done, should be a pasty mass. Split it in two, and flatten out in two 10x4x3 loaf pans (I line mine with parchment paper to make getting it out easy). Place in the freezer to set (stiffen up). Slice to desired thickness (I prefer about 1/4"), wrap individually, and freeze.
Fry up, and serve. They go well on a crusty roll, hamburger-style, with a little HP sauce.
2 lbs ground beef
2 lbs ground pork
3 cups fine bread crumbs
2 tsp pepper (white pepper if you can)
2 tsp nutmeg
3 tsp coriander
3 tsp salt
1 cup of water
Start by blending the dry ingredients in a bowl. The last thing you want is to bite into a solid lump of spice because they didn't mix right.
Kneed the two meats together in a large metal bowl. When you can no longer pick out the pork from the beef, slowly add the dry ingredients, continuing to kneed. Add a little water at a time to help them mix. The mix, when done, should be a pasty mass. Split it in two, and flatten out in two 10x4x3 loaf pans (I line mine with parchment paper to make getting it out easy). Place in the freezer to set (stiffen up). Slice to desired thickness (I prefer about 1/4"), wrap individually, and freeze.
Fry up, and serve. They go well on a crusty roll, hamburger-style, with a little HP sauce.
