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Aberdeen sausage with two slices cut.
Victoria Haneveer

Aberdeen Sausage

This Scottish Aberdeen sausage is a beef and bacon loaf made with rolled oats, onion and Worcestershire sauce. Bake it in foil and serve it in thick slices.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8
Course: Appetizer
Cuisine: Scottish
Ingredients Method Notes

Ingredients
 

  • 1 pound (450g) stewing beef, such as beef chuck
  • 3½ oz (100g) yellow onion, peeled and cut into chunks
  • 3½ oz (100g) raw rindless bacon
  • 1 egg, beaten
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 tablespoon chopped fresh parsley
  • 3½ oz (100g) old-fashioned rolled oats
  • Freshly ground black pepper, to taste
  • Neutral oil, for greasing the foil
  • Tomato sauce or mustard, optional, for serving

Equipment

  • Meat grinder
  • Chef’s knife
  • Cutting board
  • Kitchen scale
  • Measuring spoons
  • Mixing bowl
  • Aluminum foil
  • Rimmed baking sheet
  • Instant-read thermometer

Method
 

  1. Preheat a conventional oven to 325°F (163°C).
  2. Cut the beef, onion and bacon into pieces that fit your grinder, then grind them together.
    3. Trim the visible fat from the beef first.
  3. Transfer the ground mixture to a bowl. Add the egg, Worcestershire sauce, salt, parsley, oats and black pepper. Mix until evenly combined.
  4. Shape the mixture into one long, thick roll. Lay it on lightly oiled aluminum foil, fold the foil across the top and twist both ends to close it.
  5. Put the parcel on a rimmed baking sheet and bake until the center reaches at least 160°F (71°C). Insert an instant-read thermometer through the foil into the thickest part to check.
    6. Open the foil carefully to let the steam escape.
  6. Cut the roll into thick slices. Serve hot with tomato sauce or mustard, if liked.

Notes

  • Mine took about 80 minutes to cook through but yours may take longer or shorter. I'd start checking at the 1-hour mark.