This is a traditional Scottish recipe, not my own. The only variation from tradition is that I minced my own meat – too much crap gets hidden in commercial mince. If you trust your butcher, then by all means buy mince. Don’t be tempted to use turkey mince because it’s healthier than pork – you’ll just wind up with meat-flavoured cardboard – all forms of sausage need fat.
Of course, if you live in Scotland, Continue reading