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Aberdeen Sausage


Aberdeen Sausage is a combination of Beef and Bacon in a holy alliance dedicated to the delivery of meaty flavour. It's apparently a Scottish thing, according to random Googlage.

All available recipes online seemed to be different to the way my mother made it, so this is a combination of ideas and memory.

This recipe has now been tested and found to be a meaty success. Some proportions were increased as it really needed a little more salt and spice.


  • 500g steak, diced
  • 250g bacon, sans rind, chopped
  • 1 cup breadcrumbs
  • 0.66 cup toasted or otherwise crunchy breadcrumbs
  • 1 teaspoon salt
  • 3 hearty grinds of black pepper (come on, be generous)
  • 1 egg
  • 1 tablespoon tomato paste with a little vinegar (balsamic?) or sub in some ordinary tomato sauce/ketchup stuff.
  • 2 tablespoons Worcestershire sauce


  • Attack the meats in some form of mechanical chopping contrivance (such as a food processor) until finely chopped (not blended into paste).
  • Relocate the meats into bowl. Add the non crunchy breadcrumbs and salt & pepper. Mix madly. It'll be squishy.
  • Dump egg, tomato goop and Worcestershire into a small bowl and whisk or fork until vaguely homogenous and add to the meats. Mix through, obviously.
  • Roll the bowl of meat and saucy bits into a couple of sausage shapes.
  • Lightly flour the sausages and wrap in tea towel (clean, please).
  • Simmer in water for about 1.5 hours (needs to cook through - scale the time up if you make a giant sausage of doom). Water level may require maintaining.
  • When cooked, allow to cool and move to fridge.
  • Remove now-cold sausage and roll in crunchy breadcrumbs.
  • Eat. Before someone steals 'em.

Serving Suggestions

  • Sandwiches
  • With chutney
  • On toast
  • With some sort of greenery
  • Eat immediately while cackling