Homemade Lorne sausage, or Scottish square sausage, is extremely easy to make. If you’re missing this Scottish breakfast staple and sandwich filling, this recipe is for you!.
I’ve been meaning to share this homemade Lorne sausage recipe for a very long time. It’s a simple Scottish sausage that is often eaten on a roll or as part of a full Scottish breakfast.
This sausage’s shape might bother some people for a few reasons: it’s not like a “normal” sausage, and even though it’s called “square,” it’s never really square.
As you go from the top left to the middle right, there are Heinz beans, bacon, toast, a fried egg, black pudding (with HP Sauce nearby), grilled tomatoes, potato scones, and Lorne sausage.
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 easy to make; just mix all the ingredients together, press the dough into a loaf tin, and freeze for a few hours. Then make slices and serve.” After that, you can eat your full Scottish breakfast (or a roll with homemade Lorne sausage)! Don’t forget to make tea!
Lorne sausage, also known as square sausage or sliced sausage, is a popular Scottish breakfast food made from a mixture of minced meat, breadcrumbs and spices. Getting the cooking method right is key to achieving the perfect texture and flavour. In this article, we’ll explain the best ways to cook lorne sausage, including grilling, pan frying and more.
A Brief History of Lorne Sausage
Before we get into the cooking methods, let’s take a quick look at the origins of this uniquely Scottish creation.
Lorne sausage dates back to at least the late 19th century. The earliest known printed recipe is from 1896. It gained popularity as a quick, economical meat product that didn’t require sausage casings.
The name may come from the Scottish district of Lorne, the title Marquess of Lorne, or even from a Glaswegian comedian named Tommy Lorne. Its true origins are unclear.
Traditionally, lorne sausage contains a mixture of beef and pork, but variations using just beef or just pork are common too. Spices like pepper, coriander and mace add flavour.
Choosing the Right Lorne Sausage
For the best results when cooking, choose good quality lorne sausage with a high meat content. The fat content should be at least 20% to prevent the sausage from drying out.
Pre-sliced lorne sausage can be convenient, but you’ll get a better texture by buying it in a block and slicing it yourself. Look for thick slices around 1cm wide.
Make sure your lorne sausage is fully thawed before cooking if using frozen
Grilling Lorne Sausage
Grilling is one of the quickest, easiest ways to cook lorne sausage It gives great caramelisation on the outside while keeping the inside moist.
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Preheat your grill to medium-high.
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Lightly oil your grill pan or line it with foil. This prevents sticking.
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Place the slices of lorne sausage in the grill pan. Make sure they aren’t overlapping.
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Grill for 6-8 minutes, turning occasionally, until browned on both sides.
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Serve right away while hot.
Watch the sausages carefully as grilling time can vary. Lower the heat if they brown too quickly.
Grilling lorne sausage is perfect for making breakfast rolls, or enjoy with eggs, beans and tattie scones for a full Scottish fry up.
Pan Frying Lorne Sausage
Pan frying allows you to cook the sausages through more gently while still achieving a lovely crispy texture.
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Heat 1-2 tbsp vegetable oil in a frying pan over medium heat.
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Add the slices of lorne sausage to the pan. Don’t overcrowd.
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Fry for around 6-8 minutes, turning every couple of minutes.
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Lower the heat if the sausages start browning too quickly.
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Cook until golden brown on both sides.
The fat content in the sausage means you only need a small amount of oil to prevent sticking.
Baking Lorne Sausage
Baking lorne sausage in the oven gives great results with minimal effort.
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Preheat oven to 400°F (200°C).
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Place sliced lorne sausage on a baking tray lined with parchment.
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Bake for 15-20 minutes, turning halfway through.
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Cook until golden brown on the outside.
Baking browns the sausages evenly without the need to flip them frequently. Just keep an eye on them towards the end to prevent burning.
Griddling Lorne Sausage
If you have a griddle pan or flat top grill, this is another excellent option for cooking lorne sausage.
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Heat up your griddle over a medium-high heat.
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Add just a drizzle of oil then place the sausage slices down.
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Cook for 5-7 minutes each side until darkened with nice griddle lines.
The flat heavy-based surface gives great contact for efficient browning. Griddled lorne sausage tastes fantastic in a breakfast roll.
Poaching Lorne Sausage
For a lighter cooking method, try poaching the sausages:
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Bring a pan of water to a gentle simmer.
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Add the lorne sausage slices and poach for 6-8 minutes.
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Turn halfway through.
The sausages will turn from pink to golden brown when ready. Drain well before serving.
How to Tell When Lorne Sausage is Cooked
The main signs that lorne sausage is fully cooked:
- Golden brown colour on the outside
- Firm, springy texture when pressed
- Hot in the centre – check with a knife tip
- No pink meat visible when sliced
Aim for an internal temperature of 165°F (75°C) measured with a meat thermometer.
Undercooked sausage will look pink and excessively soft in the middle. Overcooked turns tough and dry. Following the recommended cooking times will give the best results.
Serving Suggestions
Lorne sausage tastes great:
- In a breakfast roll or bap with HP sauce
- As part of a full Scottish breakfast
- Chopped up in stovies or Scotch pies
- On a sandwich with lettuce and tomato
- Served with mashed potatoes and vegetables for dinner
- On a pizza, oven baked or on the BBQ
- Grilled and tossed through pasta or macaroni cheese
However you choose to serve it, perfectly cooked lorne sausage is a delicious treat. Follow these cooking methods for the authentic taste and texture.
Frequency of entities:
Lorne sausage: 27
Scottish: 4
Sausage: 7
Meat: 4
Cook/cooking: 14
Grill: 3
Fry: 4
Bake: 2
Griddle: 2
Poach: 2
Homemade Lorne Sausage (Scottish Square Sausage)
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.
Place the meat in the loaf pan that has been lined with foil. Press the meat against the pan’s bottom and sides to make sure there are no air holes. You’ll end up with holes in the sausage if they aren’t removed. Once it’s really tight, put plastic wrap over the top of the sausage and freeze the loaf tin for about three hours. Don’t freeze it too long or you won’t be able to cut the meat.
Remove the tin from the freezer and the sausage from the tin. Place on a cutting board, and remove the paper.
With a sharp knife, cut into slices. You can make them as thick as you like, but they shouldn’t be extremely thick.
Put on a cutting board or plastic mat and freeze until hard. Then, put in a freezer bag or container to keep frozen.
Can you Freeze Lorne Sausage?
Once the sausage is sliced, I like to freeze it completely, then keep them in the freezer. This is a useful way to make the recipe once and cook them more than once (unless your family is very big or hungry)!
You could even use it to make Scotch eggs.
Here’s a more traditional British sausage: try my Cumberland sausage recipe
Wikipedia says that ads for “Lorne Sausage” were in newspapers as early as 1896. The name is thought to come from the Scottish region of Lorne. 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.
Scottish square sausage recipe. Cook with me! Lorne sausage 🙂
FAQ
What is the best way to cook Square Sausage?
How do you know when Square Sausage is cooked?
Can i cook Lorne sausage in an air fryer?
What is Lorne sausage?
Lorne sausage, also known as square sausage or slice, is a Scottish food item made from minced meat, rusk or fine breadcrumbs, and spices. It is a popular component of the traditional Scottish breakfast and is usually served as square slices from a formed block.
How do you Cook Lorne sausage?
To grill Lorne Sausage, preheat your grill to moderate heat, remove the sausage from its packaging, and place it on a suitable tray. Make sure to leave about 10cm of space between the sausage and the heat source. Grill for approximately 6-8 minutes, turning occasionally. Pan-frying: Pan-frying is another popular method of cooking Lorne Sausage.
Can you use rusk in Lorne sausage?
Rusk can be used instead of breadcrumbs in Lorne sausage. It’s a cereal ingredient made of wheat flour, while breadcrumbs are dried bread. Rusk helps to absorb moisture and is often used when a large number of sausages are being prepared.
How do you eat lorne sausage?
[convertkit form=2951524] Lorne sausage or square sausage is a beef or pork Scottish breakfast staple. Slicedsausage is fried and served in a bun or as a breakfast. Put the breadcrumbs in a bowl with the nutmeg, mace, salt and pepper and stir to combine. Place the minced meats in a large bowl and use a fork to mix together.