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How to Make Scottish Lorne Sausages

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Commercially produced Lorne sausages

Commercially produced Lorne sausages

What Are Lorne Sausages?

Lorne sausages are a very unusual type of sausage, unique to Scotland and parts of the North of England. They are not only skinless but they are served as slices from what is a large block of sausage meat. Lorne sausages are for this reason very often known simply as sliced sausages and the slices can be either square or round in shape. Lorne sausages can either be made from minced/ground beef or pork but they are usually produced from a combination of the two.

Commercially Produced Lorne Sausages

Pictured to the right are a couple of Lorne sausages, as purchased from a Scottish butcher's shop/supermarket. As we will see, homemade Lorne sausages will have a very different appearance, as is often the case between mass-produced food and attempts to emulate the same at home.

Sausages of all types of course have a bit of a bad reputation for the amount of fat and the quality of the ingredients which are often included in them. The Lorne sausages which I will proceed to make are made from the finest quality ingredients.

Lorne sausage ingredients

Lorne sausage ingredients

Lorne Sausage Ingredients

The ingredients of the Lorne sausages which I make could not be simpler. They are as follows:

  • 1 lb minced/ground pork
  • 1/2 lb minced/ground beef
  • 2 cloves of garlic
  • 1 tsp ground nutmeg
  • Salt and freshly ground black pepper
Mixing the Lorne sausage ingredients

Mixing the Lorne sausage ingredients

Shaping the Lorne sausage block

Shaping the Lorne sausage block

Preparing Lorne Sausages

The ingredients to prepare the Lorne sausages should all be added to a large mixing bowl or basin. Although an attempt can be made to mix them with a spoon, there truly is no proper substitute for conducting this process by hand. This is because it is important to not only mix the ingredients together but to actually squeeze them together, so as that the meat becomes as compacted as possible. It is only in this way that the Lorne sausages will be able to be sliced and cooked effectively. This process should not be hurried and a few minutes should be taken to ensure that the ingredients form what is almost a dough-like consistency before they are transferred to the loaf tin.

When the Lorne sausage ingredients are mixed, a deep loaf tin should be lined with clingfilm and the ingredients packed into it. Time should be taken to press them down as much as possible. The clingfilm should then be folded over the top and the tin put into the deep freeze for around an hour, just until the mixture starts to freeze.

Slicing the sausage block at this stage will prove easiest but there is no requirement to cook the sliced sausage immediately. It can very effectively be kept in the refrigerator for a day or two in an appropriate, sealed container.

Cooking a Lorne sausage

Cooking a Lorne sausage

Cooking Lorne Sausages

Lorne sausages can be cooked in a variety of ways but in Scotland are most commonly shallow fried or grilled under an overhead kitchen grill. The length of cooking time will vary depending upon the thickness of the slice but a half-inch thick Lorne sausage will take approximately three minutes each side on a moderate heat in a frying pan or under a hot grill.

Serving Lorne Sausage

The two most common ways in which Lorne sausages are served are either as part of a full Scottish breakfast or on a bread roll. Where they are served on a roll, they are often accompanied by such as a fried egg, fried onions or a tattie scone.

The slideshow to the right shows all of these ways in which Lorne sausages are served and note that either HP Sauce or tomato ketchup may well also be added.