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How to Make Scottish Lorne Sausage

Lorne sausage

Lorne sausage

What Is Lorne Sausage?

Lorne sausage, also known as "square slice sausage," is an essential part of a traditional Scottish breakfast. However, there's no right time of day to enjoy this uniquely Scottish fare. It’s often scarfed down as a sandwich or bread roll filling from breakfast to supper time.

The Scots 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 this meat 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.



  • 1 pound (450g) minced beef
  • 1 pound (450g) minced pork (not too lean or the sausage will be dry, pork belly is fine)
  • 6 ounces (170g) of fresh breadcrumbs
  • 4 fluid ounces (115ml) of iced water
  • 1½ teaspoons salt
  • 1½ teaspoons coriander
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon freshly grated nutmeg


  1. Place all the ingredients into a large mixing bowl and mix by hand ensuring that the pork and beef are mixed evenly.
  2. Firmly pack the mix into a loaf tin or rectangular pan about 10" x 4" x 3".
  3. Place the Lorne Sausage meat block in the freezer until it's stiff enough to slice.
  4. Remove the mixture from the loaf tin and cut it into slices around half an inch thick.
  5. Set aside a few slices for immediate consumption.
  6. Place the rest into freezer bags separated with greaseproof paper and place them back in the freezer.
  7. Allow time to defrost thoroughly and fry in a little oil until golden brown and cooked through. Serve Hot.

If you ever meet a Scot 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 sausage will be amongst the first words they utter. So give them a try, but be aware, they are extremely addictive.