How to Make Scottish Lorne Sausages

Updated on March 16, 2016
Gordon Hamilton profile image

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

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 most often, they are produced from a combination of the two.

Commercially Produced Lorne Sausages
Commercially Produced Lorne Sausages

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 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:

1lb minced/ground pork

1/2lb 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 in to 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 in to 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.

Click thumbnail to view full-size
Lorne Sausage as part of a Full Scottish BreakfastLorne Sausage on a Bread RollRoll and Lorne Sausage and Fried EggRoll and Lorne Sausage and Fried OnionsRoll and Lorne Sausage and Tattie Scone
Lorne Sausage as part of a Full Scottish Breakfast
Lorne Sausage as part of a Full Scottish Breakfast
Lorne Sausage on a Bread Roll
Lorne Sausage on a Bread Roll
Roll and Lorne Sausage and Fried Egg
Roll and Lorne Sausage and Fried Egg
Roll and Lorne Sausage and Fried Onions
Roll and Lorne Sausage and Fried Onions
Roll and Lorne Sausage and Tattie Scone
Roll and Lorne Sausage and Tattie Scone

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.

3.5 stars from 40 ratings of this Lorne sausage recipe!

Questions & Answers

    What is your Favourite Sausage?

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      • profile image

        Gordon fotheringham 

        4 months ago

        Square or link .....Scottish sausage is the way to go.....

      • profile image

        emily 

        7 months ago

        i've tried lorne sausage, it's Delicious!

      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        20 months ago from Wishaw, Lanarkshire, United Kingdom

        Yes - the garlic is my own idea but I find shop bought Lorne sausages vary hugely, in taste, texture and even colour!

      • profile image

        Lynne 

        21 months ago

        Your recipe sounds quite yummy however it is not at all similar in taste to Lorne or Scottish slice. There is never garlic in the recipe. Only pepper, salt, ground coriander and mace. Just my two cents.....

      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        4 years ago from Wishaw, Lanarkshire, United Kingdom

        They definitely go well with eggs, Wesman, though I've never tried them with tortillas (I don't think). Interesting idea which I'll definitely try! Thanks for visiting.

        Thank you, sujaya

        Thanks for your comment, Sharhkye11. Yes, they're pretty unique as sausages go in a number of ways but definitely a refreshing change if nothing else. I hope you give them a go.

      • Sharkye11 profile image

        Jayme Kinsey 

        4 years ago from Oklahoma

        This sounds delicious and easy to make. A nice alternative to American sausages, which are seasoned differently. I may just be trying this in the future!

      • sujaya venkatesh profile image

        sujaya venkatesh 

        4 years ago

        mouth watering

      • Wesman Todd Shaw profile image

        Wesman Todd Shaw 

        4 years ago from Kaufman, Texas

        I'd never heard of this, but now I have. Sounds lovely - especially with some eggs, and me - with eggs and tortillas in butter!

      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        5 years ago from Wishaw, Lanarkshire, United Kingdom

        Hi, Robert. Thanks for visiting and commenting and I'm sorry for being so late replying. I have no way of knowing what country you're in but garlic sausage is something I have been familiar with all my life. Not necessarily in the form of Lorne or home produced sausages (here in the UK) but particularly sausages from such as France, Germany or Spain. I happened to take a look at the different sausages in my local supermarket tonight and stopped counting eventually re the number that contained garlic. Hope you'll give garlic a try in your sausages soon, even if at first for your own personal consumption. If you like garlic, I'm sure you won't be disappointed! :)

      • profile image

        Robert 

        5 years ago

        As a butcher to trade I've made a lot of different types of sausages but I can't say I've ever added garlic to any of them.

      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        5 years ago from Wishaw, Lanarkshire, United Kingdom

        Hi, Mike. You want the meat to be fairly lean but a bit of fat is necessary to keep it moist. I find that the standard minced/ground meat in supermarkets is perfect for the job. Hope you enjoy.

      • profile image

        Mike 

        5 years ago

        Looks wonderful! I will have to try this! How lean does the ground meat need to be?

      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        5 years ago from Wishaw, Lanarkshire, United Kingdom

        Hi, McInnes. I'm glad this page has managed to provide you with a memory and hopefully the taste of home. Enjoy your onward travels and I hope you get the opportunity to tuck in to a proper roll and sausage very soon. Thanks for stopping by and leaving your comment.

      • profile image

        McInnes :-) 

        5 years ago

        I'm currently travelling Australia and this has been the greatest help to me,miss the good old scottish food!

      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        6 years ago from Wishaw, Lanarkshire, United Kingdom

        Hi, Jimmy and thanks. Yes, I forgot about sliced, which is a popular name in Lanarkshire as well! Cheers

      • jimmythejock profile image

        James Paterson 

        6 years ago from Scotland

        Nothing like a piece (plain of course) on slice to waken you up in the morning Gordon, great Hub thanks for sharing.....jimmy

        p.s I live in Ayrshire we call it slice lol.

      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        6 years ago from Wishaw, Lanarkshire, United Kingdom

        Hi, tjdavis. I can see why you think that way but Spam is something very different. Spam is processed, canned meat - Lorne sausages are made from freshly minced (ground) beef and or pork. The texture and taste is very, very different. Thanks for visiting and commenting.

      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        6 years ago from Wishaw, Lanarkshire, United Kingdom

        Hi, Suzie and thank you. The Lorne sausage/square sausage (or simply sausage!) is hugely popular in Scotland. Hope you get a chance to try it someday.

      • tjdavis profile image

        Teresa Davis 

        6 years ago from Moscow, Texas

        Looks like what we call here in Texas as Spam :-)

      • Suzie HQ profile image

        Suzanne Ridgeway 

        6 years ago from Dublin, Ireland

        Hi Gordon, I found this very interesting as i have never heard of the Lorne sausage! Simple ingredients and instructions well shown. Good use of photos and layout. One i will definitely be trying so thanks for posting. voting up and will share . . .:-)

      • Gordon Hamilton profile imageAUTHOR

        Gordon Hamilton 

        7 years ago from Wishaw, Lanarkshire, United Kingdom

        Hello, clib dip

        Thanks for your visit and the comment. I apologise that it has taken me so long to get back to you.

        You are right that a majority of people in the West of Scotland do call Lorne sausage square sausage - but not all of them! Lorne sausage is an expression which is reasonably commonly used.

        I must admit, you got me with palony. I've never heard of it - and neither it would seem has Google, to any great extent. I managed to establish its existence but that's about it. Maybe you'll write about it and let me know??

        Red pudding is again something with which I'm unfamiliar. Black pudding, fruit pudding and white pudding -yes.

        Thanks for the information :)

      • profile image

        clib dip 

        7 years ago

        Lorne Sausage unique to Scotland ? No it isn't, it is Unique to the east coast of Scotland, the West coast of Scotland call it .square sausage ( Square sauseege) ;-) they do not know what Palony is either. Also unique to the east coast of Scotland (Dundee) is a red pudding, which is battered palony sausage, which is available in chip shops.

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