How to Make Scottish Lorne Sausages

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused 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 they are usually 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:

  • 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 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.

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.

What is your Favourite Sausage?

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on March 05, 2019:

Hi, Dave. Yes, absolutely. I regularly freeze them and they'll keep for at least a couple of months.

Dave McCulloch on March 02, 2019:

Can these sausages be individually wrapped and then frozen for future use?

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on November 20, 2018:

Hi, Jim. Thank you for the "partial" insight and the visit. I'll do some further pondering...

jim coughlin on November 18, 2018:

Hi Gordon

Just so you know ! The difference between your recipe and the commercial ?

You are missing the 2 most important ingredients.

Would love to tell you, but it's a trade secret.

Gordon fotheringham on February 23, 2018:

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

emily on December 04, 2017:

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

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on November 03, 2016:

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

Lynne on September 29, 2016:

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 (author) from Wishaw, Lanarkshire, United Kingdom on March 22, 2014:

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.

Jayme Kinsey from Oklahoma on March 21, 2014:

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 on March 21, 2014:

mouth watering

Wesman Todd Shaw from Kaufman, Texas on March 21, 2014:

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 (author) from Wishaw, Lanarkshire, United Kingdom on March 08, 2013:

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! :)

Robert on March 04, 2013:

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 (author) from Wishaw, Lanarkshire, United Kingdom on February 24, 2013:

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.

Mike on February 23, 2013:

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

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on September 11, 2012:

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.

McInnes :-) on September 11, 2012:

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

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on June 24, 2012:

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

Jimmy the jock from Scotland on June 23, 2012:

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 (author) from Wishaw, Lanarkshire, United Kingdom on June 23, 2012:

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 (author) from Wishaw, Lanarkshire, United Kingdom on June 23, 2012:

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.

Teresa Davis from Moscow, Texas on June 23, 2012:

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

Suzanne Ridgeway from Dublin, Ireland on June 23, 2012:

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 (author) from Wishaw, Lanarkshire, United Kingdom on June 21, 2011:

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 :)

clib dip on June 10, 2011:

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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