Easy Homemade Lorne Sausage Recipe - Scottish Scran (2024)

Is it Lorne Sausage or Square Sausage? We asked the members on our Scottish Scran Facebook, and there was much debate, alongside all sorts of extra names too!

Slice” or “Sliced“, “Square Slice” or “Flat Sausage” or our new favourite, “Squasage”, were a few of the other suggestions as well.

But whatever name you decide to go with, this simple but tasty meat square is a Scottish classic and is just perfect packed inside a morning roll or as part of a full Scottish breakfast.

Easy Homemade Lorne Sausage Recipe - Scottish Scran (1)

Unlike a traditional sausage, a Scottish square sausage has no casing, which means it’s easy to make at home. Hence why we thought it was about time we came up with our own Lorne sausage recipe.

For the rest of the recipe, we’ll mostly refer to it as Lorne or Lorne sausage since that seemed to be the most popular, but rest assured, we’re well aware of all its wonderful names!

Scroll to the end or use the table of contents below to be taken straight to the Printable Recipe Card.

Table Of Contents

  1. Where does Lorne Sausage come from?
  2. Why is it called Lorne Sausage?
  3. Things you’ll need to make this Lorne Sausage Recipe
  4. Ingredients for this Homemade Lorne Sausage Recipe
  5. How to make Lorne Sausage – Step by step method
  6. Printable Lorne Sausage Recipe Card
  7. Other Scottish Breakfast Recipes to Try:

Where does Lorne Sausage come from?

The exact origins of Lorne sausage, like many traditional Scottish foods, is unclear. It’s likely it was in the latter 19th century when metal tins also became more popular, and it would have been cheaper to shape the sausage in these than in a casing.

Why is it called Lorne Sausage?

Of course, there is contention about the origins of the name “Lorne Sausage” as well. A popular story is that it was because of Glaswegian comedian Tommy Lorne, who made jokes about square sausages looking a bit like doormats.

However, there is evidence of advertisements from butchers for “Lorne Sausage” at least 6 years before Tommy Lorne was even born.

More likely is that it was named for the extinct district of Lorne, which was part of what is now known as Argyll and Bute, although there is no direct evidence for this either.

Another option is that it was named for the Marquess of Lorne, which was the name given to the son of the Duke of Argyll.

The Marquess of Lorne, in the late 19th century, was well-known for marrying one of Queen Victoria’s daughters, so it’s possible the sausage was named for him for some reason. I mean, who doesn’t want a sausage named after them?!

The truth is we’ll never know, but however it happened, the name has stuck in many households and shops across Scotland.

So let’s get to making our own Lorne or Square Sausage Recipe then!

Easy Homemade Lorne Sausage Recipe - Scottish Scran (2)
Easy Homemade Lorne Sausage Recipe - Scottish Scran (3)

Things you’ll need to make this Lorne Sausage Recipe

  • Loaf tin to pack it into – we have one like this
  • Cling Film or Beeswax wrap – we used cling film as we had some in our draw, but you could use a beeswax wrap to stop it from sticking to the tin as well

Ingredients for this Homemade Lorne Sausage Recipe

  • 450g (1lb) minced beef
  • 450g (1lb) minced pork
  • 250g (1.5 cups) breadcrumbs (not fresh)
  • 1 tsp ground black pepper
  • 1 tsp salt ( add to taste)
  • 1.5 tsp coriander
  • 0.5 tsp nutmeg
  • 0.5 tsp mace
  • 120ml (0.5 cups) cold water
Easy Homemade Lorne Sausage Recipe - Scottish Scran (4)

Using the right meat

You need to use meat that has a high percentage of fat, otherwise the sausage will be dry. Often these sausages shrink a lot when cooked as the fat content is high!

We used meat that was 20% fat and would say this should be a minimum.

Breadcrumbs or Rusk?

Using breadcrumbs or rusks also means the sausage won’t be dry and chewy. They help to absorb moisture. We used natural breadcrumbs in our Lorne sausage recipe, but you could also use rusk.

Rusk is a cereal ingredient made of wheat flour versus breadcrumbs, which are dried bread.

It’s often used to bulk up sausages and used when a large number of sausages are being prepared. We found breadcrumbs to be just as good, if not better, but you can use either.

Easy Homemade Lorne Sausage Recipe - Scottish Scran (5)

How to make Lorne Sausage – Step by step method

Line your loaf tin or whatever you’re using to make the square sausage, with clingfilm, with enough hanging over the edges to wrap over the opening once you’ve put the sausage meat in it.

Add all the ingredients to a bowl and use your hands to thoroughly combine.

Easy Homemade Lorne Sausage Recipe - Scottish Scran (6)
Easy Homemade Lorne Sausage Recipe - Scottish Scran (7)

Squash the sausage meat into the loaf tin as densely as possible. If you have any left over, you can set it aside to make meat patties out of it!

Wrap the clingfilm over the top so it’s fully covered and place in the freezer for 2 hours, or until firm enough to slice.

Note, you should not use pre-frozen meat for this recipe as meat should only be frozen and thawed once. Alternatively, leave it in the refrigerator for 24 hours until it is firm.

Remove the sausage from the tin using the clingfilm to lift it out and then cut into 1cm slices.

Easy Homemade Lorne Sausage Recipe - Scottish Scran (8)
Easy Homemade Lorne Sausage Recipe - Scottish Scran (9)
Easy Homemade Lorne Sausage Recipe - Scottish Scran (10)

You can use it immediately, put it in the fridge to be used within the next two days, or put pieces of baking paper between slices and place them in a container to fully freeze and pull them out to use as you wish.

Cook in a frying pan for a few minutes on each slide or grill, and then serve in a morning roll with your choice or sauce, as part of a full Scottish breakfast or even in your Stovies!

Easy Homemade Lorne Sausage Recipe - Scottish Scran (11)

Printable Lorne Sausage Recipe Card

Yield: 12

Easy Homemade Lorne Sausage Recipe

Easy Homemade Lorne Sausage Recipe - Scottish Scran (12)

This simple but tasty meat square is a Scottish classic and is perfect packed inside a morning roll or as part of a full Scottish breakfast

Unlike a traditional sausage, a Scottish square sausage has no casing which means it’s easy to make at home, hence why we thought it was about time we came up with our own Lorne sausage recipe.

Prep Time 10 minutes

Cool Time 3 hours

Total Time 3 hours 10 minutes

Ingredients

  • 450g (1lb) minced beef
  • 450g (1lb) minced pork
  • 250g (1.5 cups) breadcrumbs (not fresh)
  • 1 tsp ground black pepper
  • 1 tsp salt ( add to taste)
  • 1.5 tsp coriander
  • 0.5 tsp nutmeg
  • 0.5 tsp mace
  • 120ml (1/2 cup) cold water

Instructions

  1. Line your loaf tin, or whatever you’re using to make the square sausage, with clingfilm, with enough hanging over the edges to wrap over the opening once you’ve put the sausage meat in it.
  2. Add all the ingredients to a bowl and use your hands to thoroughly combine.
  3. Squash the sausage meat into the loaf tin as densely as possible. If you have any leftover you can set aside to make meat patties out of it!
  4. Wrap the clingfilm over the top so it’s fully covered and place in the freezer for 2 hours, or until firm enough to slice.* Alternatively, leave it in the refrigerator for 24 hours until it is firm.
  5. Remove the sausage from the tin using the clingfilm to lift it out and then cut into 1cm slices.
  6. You can use it immediately, put it in the fridge to be used within the next 2 days, or put pieces of baking paper between slices and place them in a container to fully freeze and pull out to use as you wish.
  7. Cook in a frying pan for a few minutes each slide or grill and then serve in a morning roll with your choice of sauce, or as part of a full Scottish breakfast!

Notes

*Note: You should not use pre-frozen meat for this recipe as meat should only be frozen and thawed once.

Using High Fat Meat

You need to use meat that has a high percentage of fat, otherwise the sausage will be dry. Often these sausages shrink a lot when cooked as the fat content is high! We used meat that was 20% fat and would say this should be a minimum.

Using Breadcrumbs or Rusk

Using breadcrumbs or rusks also means the sausage won’t be dry and chewy. They help to absorb moisture. We used natural breadcrumbs in our Lorne sausage recipe, but you could also use rusk.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 276Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 66mgSodium: 209mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 23g

Other Scottish Breakfast Recipes to Try:

  • The Perfect Scottish Morning Rolls Recipe
  • What is a Full Scottish Breakfast? And How to Make The Best One!
  • Homemade Scottish Fruit Pudding Recipe
  • How to Make Porridge – The Perfect Scottish Porridge

Pin for later!

Easy Homemade Lorne Sausage Recipe - Scottish Scran (14)
Easy Homemade Lorne Sausage Recipe - Scottish Scran (2024)

FAQs

What are the ingredients of Lorne sausage? ›

A Lorne sausage is traditionally made from a mixture of minced beef, rusk or fine breadcrumbs, and spices. Although beef has historically been the more common meat used for sausages in Scotland, pork could be used to make square sausages too!

What is the best square sausage in Scotland? ›

The Falleninch Farm Steak Lorne Sausage is Award-winning and one of our best-sellers. Lorne Sausage (otherwise known as Square Sausage or Sliced Sausage) is one of our most popular products. Hand-mixed by our expert butchers, this is a Scottish staple at breakfast time, particularly on the weekend!

What is the best way to cook square sausage? ›

Place into a preheated heavy frying pan over a medium heat. Lightly press the slices to ensure an even colour when searing. Cook for 2 minutes per side, then transfer to a preheated oven at 200°C / Fan 180°C / Gas 6. Cook for a further 5 minutes, turning the slices halfway through cooking time.

How do you know when Lorne is cooked? ›

The 'square' sausages should be minimum core temperature of 75°C before serving. Sandwiched between freshly baked white bread, or with mashed potatoes & rich onion gravy.

What are the three basic ingredients in sausages? ›

The main ingredients of a sausage are meat, fat, binding agents and water. There are three stages involved in preparing them: mincing the meat and fat, mixing the different ingredients together and filling. Filing is where the mixture is put into the casing.

What does Lorne mean in Scotland? ›

Meaning:Fox. Lorne is a gender-neutral name of Scottish origin. It derives from the Scottish placename Lorne, which may mean “fox.” The name Lorna, invented by writer R.D. Blackmore for his novel Lorna Doone, also comes from this source.

Who is the sausage king of Scotland? ›

EPHRAIM Belcher, the undisputed sausage king of Scotland and one of the UK's richest men, has seen off a board member after a drastic dip in profits and has retaken control of the business empire he founded almost 40 years ago.

Why is Scottish sausage called Lorne? ›

Name. It is thought that the sausage is named after the region of Lorne in Argyll; advertisements for 'Lorne Sausage' have been found in newspapers as early as 1892. This was long before comedian Tommy Lorne, after whom the sausage has been said to be named, became well-known.

How long to cook Lorne sausage? ›

Cooking Instructions

Grill for approximately 6 – 8 minutes, turning occasionally. PAN FRY: Heat 1 – 2 tablespoons of vegetable oil in a frying pan, to medium heat. Remove the Lorne from the packaging and fry for approximately 6 – 8 minutes, turning several times. Lower the heat if required during cooking.

What's a full Scottish breakfast? ›

So, what is a full Scottish breakfast? Usually made up of bacon, link sausages, Lorne sausage (also known as square sausage or slice), black pudding, haggis, baked beans, fried mushrooms and tomatoes, toast, tattie scones and fried eggs, the full Scottish breakfast is a sight to behold.

How to make the perfect sausage? ›

Place the sausages in the pan.

Turn them every couple of minutes so that they cook evenly and take on a golden-brown colour all round. A typical British sausage should take 15 to 20 minutes to cook through. If you have a temperature probe, aim for approximately 70°C.

How long does it take to cook square sausage? ›

Pre-heat a little oil in a frying pan. Fry the sausages over a medium heat for 12-15 minutes, turning frequently. Grill: Remove all packaging. Place sausages under a moderately preheated moderate grill for 12-15 minutes, turning frequently.

Should Lorne sausage be pink on the inside? ›

Remove all packaging and place sausages in frying pan. DURING COOKING:- Turn occasionally. AFTER COOKING:-Check food is piping hot and no pink colour remains.

Can you eat out of date Lorne sausage? ›

If the Use By date has passed, throw it away. Companies have to prove the shelf life of perishable goods here by law, so if I were you I would bin the pork sausage.

Can you undercook square sausage? ›

Undercooking sausage is a common problem. Doing so not only affects the food's taste but also raises your risk of food poisoning, as raw meats may contain harmful viruses, bacteria, and parasites ( 8 ). Even though the sausage may be crispy on the outside, the inside may still be raw.

What is square sausage made of? ›

More generally, square sausage should contain ground meat – either pure beef, beef and pork or occasionally just pork – mixed with rusk and spices and set in a cuboid tin. When the mix has set, it's sliced into equal pieces, hence the name 'Slicie'!

What is the main ingredient in sausage? ›

A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders.

Is Lorne sausage pink inside? ›

Fry in a little oil over a medium heat, turning every 2 minutes for approximately 12 minutes, until nice and brown on all sides. Before serving ensure sausages are piping hot and no pink remains inside.

What are the ingredients in Simon Howie square sausage? ›

Beef (48%), Water, Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamine), Beef Fat, Beef Connective Tissue, Salt, Wheat Starch, Wheat Gluten, Dextrose, Emulsifier (Sodium Triphosphate), Preservative (Sodium Sulphite), Flavourings, Antioxidant (Sodium Ascorbate), Colour (Carmine).

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