Scottish Lorne Sausage Recipe: How To Make Lorne Sausage
By Peter Hoggan
What’s Lorne Sausage?
Lorne Sausage, also known as square slice sausage, is an essential part of a traditional Scottish breakfast. However, there is no right time of day to enjoy this uniquely Scottish fayre and it’s often scoffed down as a sandwich or bread roll filling from breakfast time through to supper time.
The Scotts love Lorne Sausage so much that they want it added to the list of PGI protected foods. That would mean it could only be called Lorne Sausage if it was made in Scotland. The same EU law has been used to ensure the authenticity of another fine Scottish delicacy - Arbroath Smokies.
There are two opposing theories about how Lorne Sausage was named. One theory is that it was invented by Glasgow theatre performer and comedian Tommy Lorne who died in 1935. One of his catchphrases ,"sausages are the boys”, reflected his love of sausages. Tommy was often found in his dressing room between acts cooking up his favorite sausages. Others claim its name stems from the Firth of Lorne located within Argyle and Bute on the west coast of Scotland.
Scottish Lorne Sausages
Ingredients:
- 1lb (450g) Minced Beef
- 1lb (450g) Minced Pork (not too lean or the sausage will be dry, pork belly is fine)
- 6oz (170g) Fresh Breadcrumbs
- 4 fl oz (115ml) iced water
- 1½ tsp Salt
- 1½ tsp Coriander
- 1 tsp freshly Ground Black Pepper
- ½ tsp Freshly Grated Nutmeg
Method:
- Place all the ingredients into a large mixing bowl and mix by hand ensuring that the pork and beef are mixed evenly.
- Firmly pack the mix into a loaf tin or rectangular pan about 10" x 4" x 3".
- Place the Lorne Sausage meat block in the freezer until its stiff enough to slice.
- Remove the mixture from the loaf tin and cut into slices around half an inch thick.
- Set aside a few slices for immediate consumption.
- Place the rest into freezer bags separated with grease proof paper and place back in the freezer.
Cooking:
Allow time to defrost thoroughly and fry in a little oil until golden brown and cooked through. Serve Hot.
If you ever meet a Scott who has emigrated or has been working abroad for any length of time ask them what they miss most about Scotland. I guarantee you that Lorne Sausages will be amongst the first words they utter. So give them a try, but be aware, they are extremely addictive.
More Traditional Scottish Recipes
- How To Make Scotch Broth: A Traditional Scottish Soup Recipe
- Skirlie, Mealie Pudding and White Pudding Recipe
- Orcadian Clapshot: Turnip and potato recipe from Orkney
- Cock-A-Leekie Soup: A hearty soup often served at Burns Night suppers
- Edinburgh Rock: Authentic Scottish Confectionery Recipe
- Atholl Brose: A Scottish Tipple Made From Cream, Honey and Whisky
- Cullen Skink Recipe: A Rich Traditional Scottish Soup
- Tattie Scones: A Traditional Scottish Potato Scone Recipe
Comments
Get that meat grinder dusted off. I am sure you will enjoy this Lorne Sausage recipe if you give it a go.
Peter Hoggan, Lorne sausage most definitely needs to be added to the list of PGI protected foods! The colors, the coriander and nutmeg, the square shape and the texture are unique.
It's such great learning fun to read your series on the incomparable, tasty, unique dishes of Scotland. It's easy to remember each one because of the choice photos (such as the opening one here), the clear directions, and the cultural/historical context.
Thank you for sharing, voted up + all,
Derdriu
Peter, It is my hope that Lorne Sausage achieves PGI status!
The history of this beloved dish is fascinating, which seems to be a truism for all quintessentially Scottish dishes.
cometdog 4 months ago
This reminded me of the James Herriot books, in particular, the part where he has home made sausage for the first time. It also made me hungry. Voted up. I have my grandpa's old meat grinder. Maybe I'll give this a try.