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!
Square sausage, also known as Lorne sausage or slice, is a beloved staple of the traditional Scottish breakfast. This flavorful, hearty sausage is made from a mixture of ground beef and pork shaped into a square block without casing. While grilling or pan-frying are the most popular cooking methods, square sausage can also be baked for a healthier and mess-free option.
In this comprehensive guide, we will walk through the basics of square sausage as well as provide expert tips and step-by-step instructions for grilling, pan-frying, and baking to help you achieve sausage perfection. Let’s dive in!
Square sausage has long been a breakfast favorite in Scotland, but what exactly is it? Here’s a quick overview:
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The sausage mixture contains ground beef and pork, seasoned with spices like pepper, nutmeg, and coriander. The meat ratio is usually 85% beef to 15% pork.
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The mixture has a fat content between 15-25% to keep it moist and juicy. No casing or rusk is used.
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It’s shaped into a log or square and sold pre-sliced or in a block. Slices are typically 1⁄2 inch thick.
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Traditional options include standard Lorne sausage and steak Lorne made with finer meat.
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The sausage has a unique salty spicy and savory flavor profile.
Now let’s look at the best cooking methods to take square sausage from the fridge to plate
Grilling Square Sausage for Maximum Flavor
Grilling is hands down one of the tastiest ways to cook square sausage. The smoky grill flavor perfectly complements the seasoned sausage. Follow these simple steps for grilled square sausage perfection:
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Preheat your grill to medium-high heat. Use a gas or charcoal grill.
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Lightly oil the grill grates to prevent sticking. Use cooking spray or brush on vegetable oil.
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Remove sausage slices from packaging and place on grill. Leave some space between slices.
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Grill for 6-8 minutes total, flipping once halfway through. Watch carefully to prevent burning.
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Sausage is done when nicely browned with grill marks. Check the internal temperature with a meat thermometer to ensure it’s reached 160°F.
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Serve grilled square sausage with eggs, bacon, toast for a hearty Scottish breakfast.
The charred exterior and smoky flavor from the grill take square sausage to the next level. Adjust grilling time as needed based on thickness.
Pan-Frying for Fast, Crispy Sausage
Looking for a quick and easy way to cook up square sausage? Pan-frying is the way to go. Here’s how to pan-fry sausage to crispy perfection:
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Heat 1-2 Tbsp vegetable oil in a skillet over medium heat. Use a cast iron or nonstick pan.
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Pat sausage slices dry with paper towel before adding to the pan. This helps them get extra crispy.
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Cook sausage slices for 4-5 minutes per side. Flip occasionally until browned and cooked through.
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You can also chop sausage into bite-sized pieces before frying. This increases the crispy edges.
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Optional: For a healthified version, use just a spray of cooking oil and cook in a nonstick pan.
The benefit of pan-frying is that you can cook the sausage quickly with minimal cleanup. Plus, the crispy, browned edges are simply delicious!
Baking Square Sausage for a Healthy Twist
Prefer a lighter cooking method? Baking is a great option for enjoying square sausage without all the grease. Here’s how to bake it to perfection:
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Preheat oven to 375°F. Line a baking sheet with parchment paper.
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Slice the sausage about 1⁄2 inch thick and arrange slices on baking sheet. Leave space between.
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Bake for 20-25 minutes, flipping sausage halfway through.
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Sausage is fully cooked when the internal temperature reaches 160°F.
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Optional: Brush lightly with oil before baking for browning, or season with spices like paprika.
Baking gives you tender, lightly browned sausage without having to pan-fry in oil. It’s also convenient for cooking large batches for a crowd.
Handy Tips for Cooking Square Sausage
To take your square sausage cooking skills to the next level, keep these handy tips in mind:
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Let sausage sit at room temperature for 15-30 minutes before cooking for more even heating.
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Use a meat thermometer to check doneness and prevent overcooking. Temperature should hit 160°F.
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Add a few drops of water to the pan when pan-frying to create steam for extra juicy sausage.
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Turn the sausage gently to keep the slices intact and prevent crumbling.
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Rest cooked sausage for 2-5 minutes before serving to allow juices to redistribute.
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Square sausage pairs well with eggs, tattie scones, baked beans, rolls, and brown sauce.
With the proper technique, you can achieve the perfect texture and flavor every time. Now that you’re a square sausage pro, it’s time to wow your family and friends with this delightful Scottish treat!
Step-by-Step Instructions for Cooking Lorne Sausage
Lorne sausage is a popular Scottish variety of square sausage. Follow these simple instructions for foolproof Lorne sausage every time:
Ingredients:
- Lorne sausage block or slices
Instructions:
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Remove all packaging and wrapping from the Lorne sausage.
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To pan fry: Heat a small amount of oil in a shallow frying pan over medium heat.
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Cook the slices on each side for 3 minutes until cooked through. Do not overcook.
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To oven bake: Place slices on a baking tray and cook at 180°C for 10-15 minutes.
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Again, take care not to overcook the sausage.
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Always cook Lorne sausage to an internal temperature of 80°C before eating. Use a meat thermometer to check.
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Allow to rest for 2-3 minutes before serving. Enjoy with eggs, tomatoes, mushrooms, toast and tattie scones.
With these simple steps, you can enjoy tender, flavorful Lorne sausage. The cooking time may vary slightly depending on thickness. Watch carefully as overcooking will cause dryness.
Frequently Asked Questions About Cooking Square Sausage
If you’re new to square sausage, you likely have some questions. Here are answers to some of the most common FAQs:
How long does square sausage last uncooked?
- Uncooked square sausage will last 5-7 days refrigerated. For longer storage, freeze for 2-3 months.
Can you eat square sausage raw?
- No, square sausage must be cooked to an internal temperature of 160°F before eating to kill any bacteria.
What’s the best oil for pan-frying square sausage?
- Vegetable, canola or olive oil all work well. Avoid butter or it may burn.
How long does it take to cook square sausage in the oven?
- 20-25 minutes in a 375°F oven should fully cook sausage slices. Check internal temp.
What are some good seasonings for square sausage?
- Black pepper, nutmeg, coriander, paprika, sage, and red pepper flakes all complement the flavor.
With the proper storage, handling, and cooking, you can enjoy delicious and safe square sausage anytime.
Time To Master Scottish Square Sausage
Square sausage is a cherished staple that every home cook in Scotland grows up cooking and eating regularly. Although simple in ingredients, proper technique is needed to achieve that perfect crispy-on-the-outside, moist-and-savory interior.
Whether you grill, pan-fry or bake, use this guide to cook square sausage like a pro. Pay close attention to cooking times and temperatures. Once you’ve mastered the methods, get creative with seasoning or serving ideas. Impress your family by dishing up platters of perfect square sausage any time of day.
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.
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.