I’ve been meaning to share this homemade Lorne sausage recipe for a very long time. It’s a very basic Scottish sausage that is usually either served on a roll, or as part of a full Scottish breakfast.
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Some people may have a hard time with the shape of this sausage for a couple of reasons: it’s not in the shape of a “normal” sausage, and even though it’s called square, it’s truly never exactly square.
From the top, going clockwise: Heinz beans, bacon, toast, fried egg, black pudding
(with HP Sauce nearby), grilled tomatoes, potato scones and Lorne sausage in the center.
Let me assure you, though, it really is sausage. Sausage doesn’t have to in a link form or in casings to be considered “sausage.” This Scottish recipe is very simple to make, just mix all the ingredients together, push the mixture into a loaf tin, freeze for a few hours then slice. You are then ready to have homemade Lorne sausage in your full Scottish breakfast (or in a roll)! Don’t forget to make tea!
Once the sausage is sliced, I like to freeze it completely, then keep them in the freezer. This is a handy way to make the recipe once, and be able to cook them several times (unless you have a huge or very hungry family)!
You could even use it to make Scotch eggs.
Here’s a more traditional British sausage: try my Cumberland sausage recipe
According to Wikipedia, ads for “Lorne Sausage” appeared in newspapers as far back as 1896, and the name is thought to originate from the region of Lorne, in Scotland. Square sausage and Lorne sausage are just two different names for the same thing. If you ask for either one or even, “sliced sausage”, in Scotland, you’ll be fine.
recipe slightly adapted from Rampant Scotland (makes approximately 14 slices)
FULL PRINTABLE RECIPE BELOW
Prepare a loaf tin by lining it with wax paper or by using an aluminum tin (reusable). Plastic wrap works great, but I’m trying to cut down my use of it for environmental reasons. Thanks to Jaydee for the suggestions in the comments below.
Mix the meat together in a large bowl until it forms a uniform consistency.
Combine the breadcrumbs with the spices and salt, and mix well. Add the dry ingredients to the meat mixture.
Then add the water.
Using a fork or your hands, mix all the ingredients together until it is evenly combined. This may take a few minutes.
Put the meat into the lined loaf tin and push it against the bottom and sides of the tin to try to avoid any air gaps. You’ll end up with holes in the sausage if they aren’t removed. When it’s completely tight, cover the top of the sausage with plastic wrap and place the loaf tin in the freezer for about 3 hours. Don’t freeze it too long or you won’t be able to cut the meat.
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Remove the tin from the freezer and the sausage from the tin. Place on a cutting board, and remove the paper.
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With a sharp knife, cut into slices. You can make them as thick as you like, but they shouldn’t be extremely thick.
Place on a plastic cutting mat or tray and freeze until hard, then put into a freezer bag or container to keep frozen.
Remove the number of slices you want to cook and allow to thaw in the fridge. Once thawed, fry in bacon fat, or a little olive oil, as part of a full Scottish breakfast.
This includes: eggs (as desired), buttered toast, bacon, Heinz beans, potato scones, grilled tomatoes, black pudding and don’t forget a nice hot, steaming mug of tea (with milk)! Haggis can also be added, but there’s plenty on the plate without it.
Here’s a great article that will help you not to feel guilty about eating this sort of breakfast occasionally! And trust me, if you eat this for breakfast, you won’t need or want to eat lunch! However, a full Scottish fry up also makes a great weekend lunch. Just don’t eat breakfast!
