How to Make Scottish Lorne Sausage

Updated on July 5, 2017
Lorne Sausage
Lorne Sausage

What’s Lorne Sausage?

Lorne sausage, also known as "square slice sausage," is an essential part of a traditional Scottish breakfast. However, there is no right time of day to enjoy this uniquely Scottish fare, and 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.

Scottish Lorne Sausages


  • 1lb (450g) Minced Beef
  • 1lb (450g) Minced Pork (not too lean or the sausage will be dry, pork belly is fine)
  • 6oz (170g) Fresh Breadcrumbs
  • 4 fl oz (115ml) iced water
  • 1½ tsp Salt
  • 1½ tsp Coriander
  • 1 tsp freshly Ground Black Pepper
  • ½ tsp 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 its stiff enough to slice.
  4. Remove the mixture from the loaf tin and cut 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 grease proof paper and place back in the freezer.


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.

Questions & Answers


      0 of 8192 characters used
      Post Comment
      • profile image


        3 weeks ago

        The pink colour ,,,, well in this day and age I couldn't tell you but years ago working in a butcher shop in East Kilbride ( and I'm sure many other butcher shops in Scotland ) the use of saltpetre was the way to keep sausage bright.

        I'm sure now that this product is no longer in use, when I made the bacon in my shop ( I made Ayrshire middle. Belfast ham, and a lean unsmoked English back bacon I used sodium nitrite to hold the colour.

        Sodium nitrite ,, of course the idiots that sit behind a desk playing with food nutrition will tell people how bad food products are for you if they contain sodium nitrite. Utter nonsense, when I made up my brine to cure my bacon and ham the amount of sodium nitrite I added was absolutely minuscule.

        In fact one could eat these products I produced for years and years and it would never do you any harm whatsoever ,, and that is a proven fact. It really is ridiculous the amount of misinformation that is spewed out regarding the food we eat by these so called " experts ".

      • profile image


        8 months ago

        Pork in Lorne Sausage? Heathen

      • profile image


        21 months ago

        There are two main theories as to where the name of the sausage originates: Named after Tommy Lorne, a Scottish music hall comedian of the 1920s. Named after the region of Lorne in Argyll -

      • profile image

        Janette Preston 

        22 months ago

        It doesn't mention anything in this recipe about having to grind the meat, will it be ok to just mix it by hand. ?

      • profile image

        Cathie young 

        2 years ago

        How can I get the pink colour

      • profile image

        liz greenaway 

        2 years ago

        looking foward to making all of them x

      • profile image


        2 years ago

        Will give the square sausage recipe a go.Add Your Comment...

      • profile image


        3 years ago

        Rhonda, put this into your browser Richard Farish (AKA Sausagemaker) and you will get some fantastic ideas and recipes for all kinds of sausages

      • profile image

        rhonda moulton 

        3 years ago

        Does anyone have a recipe to make scotch Link sauage? We raise our own meat and I would love to make some. Thank you

      • profile image

        Agnes smith 

        4 years ago

        Just found this great page of Scottish cooking it

      • profile image

        James (or Jimmy) 

        4 years ago

        I'm a Scot(t?) and I work abroad a lot. I miss Irn-Bru more to be honest. Also... Diced onion is good through it as well. And if you're crazy for spice like I am; then some chilli through it gives it a kick, if not only just to see peoples reaction at breakfast.

      • profile image


        4 years ago

        I've used a recipe very similar to this and it when it's raw, it looks like the square sausage from home and it smells like the square sausage from home. When cooking, though, it cooks too dark and ends up looking like a burger. A quality slice of cooked square should only be a few shades pinker than its raw equivalent. Any ideas how to achieve that?

        (Incidentally, it tastes like home when popped on a roll and with a drizzle of HP sauce, which I suppose is the main thing!)

      • profile image


        4 years ago

        "Scots" not "Scotts"

      • profile image


        5 years ago

        Scott is a boys name not a native of Scotland.

      • profile image


        7 years ago

        Peter, It is my hope that Lorne Sausage achieves PGI status!

        The history of this beloved dish is fascinating, which seems to be a truism for all quintessentially Scottish dishes.

      • profile image


        7 years ago

        Peter Hoggan, Lorne sausage most definitely needs to be added to the list of PGI protected foods! The colors, the coriander and nutmeg, the square shape and the texture are unique.

        It's such great learning fun to read your series on the incomparable, tasty, unique dishes of Scotland. It's easy to remember each one because of the choice photos (such as the opening one here), the clear directions, and the cultural/historical context.

        Thank you for sharing, voted up + all,


      • Peter Hoggan profile imageAUTHOR

        Peter Hoggan 

        7 years ago from Scotland

        Get that meat grinder dusted off. I am sure you will enjoy this Lorne Sausage recipe if you give it a go.

      • cometdog profile image


        7 years ago

        This reminded me of the James Herriot books, in particular, the part where he has home made sausage for the first time. It also made me hungry. Voted up. I have my grandpa's old meat grinder. Maybe I'll give this a try.


      This website uses cookies

      As a user in the EEA, your approval is needed on a few things. To provide a better website experience, uses cookies (and other similar technologies) and may collect, process, and share personal data. Please choose which areas of our service you consent to our doing so.

      For more information on managing or withdrawing consents and how we handle data, visit our Privacy Policy at:

      Show Details
      HubPages Device IDThis is used to identify particular browsers or devices when the access the service, and is used for security reasons.
      LoginThis is necessary to sign in to the HubPages Service.
      Google RecaptchaThis is used to prevent bots and spam. (Privacy Policy)
      AkismetThis is used to detect comment spam. (Privacy Policy)
      HubPages Google AnalyticsThis is used to provide data on traffic to our website, all personally identifyable data is anonymized. (Privacy Policy)
      HubPages Traffic PixelThis is used to collect data on traffic to articles and other pages on our site. Unless you are signed in to a HubPages account, all personally identifiable information is anonymized.
      Amazon Web ServicesThis is a cloud services platform that we used to host our service. (Privacy Policy)
      CloudflareThis is a cloud CDN service that we use to efficiently deliver files required for our service to operate such as javascript, cascading style sheets, images, and videos. (Privacy Policy)
      Google Hosted LibrariesJavascript software libraries such as jQuery are loaded at endpoints on the or domains, for performance and efficiency reasons. (Privacy Policy)
      Google Custom SearchThis is feature allows you to search the site. (Privacy Policy)
      Google MapsSome articles have Google Maps embedded in them. (Privacy Policy)
      Google ChartsThis is used to display charts and graphs on articles and the author center. (Privacy Policy)
      Google AdSense Host APIThis service allows you to sign up for or associate a Google AdSense account with HubPages, so that you can earn money from ads on your articles. No data is shared unless you engage with this feature. (Privacy Policy)
      Google YouTubeSome articles have YouTube videos embedded in them. (Privacy Policy)
      VimeoSome articles have Vimeo videos embedded in them. (Privacy Policy)
      PaypalThis is used for a registered author who enrolls in the HubPages Earnings program and requests to be paid via PayPal. No data is shared with Paypal unless you engage with this feature. (Privacy Policy)
      Facebook LoginYou can use this to streamline signing up for, or signing in to your Hubpages account. No data is shared with Facebook unless you engage with this feature. (Privacy Policy)
      MavenThis supports the Maven widget and search functionality. (Privacy Policy)
      Google AdSenseThis is an ad network. (Privacy Policy)
      Google DoubleClickGoogle provides ad serving technology and runs an ad network. (Privacy Policy)
      Index ExchangeThis is an ad network. (Privacy Policy)
      SovrnThis is an ad network. (Privacy Policy)
      Facebook AdsThis is an ad network. (Privacy Policy)
      Amazon Unified Ad MarketplaceThis is an ad network. (Privacy Policy)
      AppNexusThis is an ad network. (Privacy Policy)
      OpenxThis is an ad network. (Privacy Policy)
      Rubicon ProjectThis is an ad network. (Privacy Policy)
      TripleLiftThis is an ad network. (Privacy Policy)
      Say MediaWe partner with Say Media to deliver ad campaigns on our sites. (Privacy Policy)
      Remarketing PixelsWe may use remarketing pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to advertise the HubPages Service to people that have visited our sites.
      Conversion Tracking PixelsWe may use conversion tracking pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to identify when an advertisement has successfully resulted in the desired action, such as signing up for the HubPages Service or publishing an article on the HubPages Service.
      Author Google AnalyticsThis is used to provide traffic data and reports to the authors of articles on the HubPages Service. (Privacy Policy)
      ComscoreComScore is a media measurement and analytics company providing marketing data and analytics to enterprises, media and advertising agencies, and publishers. Non-consent will result in ComScore only processing obfuscated personal data. (Privacy Policy)
      Amazon Tracking PixelSome articles display amazon products as part of the Amazon Affiliate program, this pixel provides traffic statistics for those products (Privacy Policy)
      ClickscoThis is a data management platform studying reader behavior (Privacy Policy)