Homemade Lorne sausage, or Scottish square sausage, is extremely easy to make. If you’re missing this Scottish breakfast staple and sandwich filling, this recipe is for you!
I’ve been meaning to share this homemade Lorne sausage recipe for a very long time. It’s a very basic Scottish sausage that is usually either served on a roll, or as part of a full Scottish breakfast.
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Some people may have a hard time with the shape of this sausage for a couple of reasons: it’s not in the shape of a “normal” sausage, and even though it’s called square, it’s truly never exactly square.
From the top, going clockwise: Heinz beans, bacon, toast, fried egg, black pudding (with HP Sauce nearby),
grilled tomatoes, potato scones and Lorne sausage in the center.
Let me assure you, though, it really is sausage. Sausage doesn’t have to in a link form or in casings to be considered “sausage.” This Scottish recipe is very simple to make, just mix all the ingredients together, push the mixture into a loaf tin, freeze for a few hours then slice. You are then ready to have homemade Lorne sausage in your full Scottish breakfast (or in a roll)! Don’t forget to make tea!
Can you Freeze Lorne Sausage?
Once the sausage is sliced, I like to freeze it completely, then keep them in the freezer. This is a handy way to make the recipe once, and be able to cook them several times (unless you have a huge or very hungry family)!
You could even use it to make Scotch eggs.
Here’s a more traditional British sausage: try my Cumberland sausage recipe
According to Wikipedia, ads for “Lorne Sausage” appeared in newspapers as far back as 1896, and the name is thought to originate from the region of Lorne, in Scotland. Square sausage and Lorne sausage are just two different names for the same thing. If you ask for either one or even, “sliced sausage”, in Scotland, you’ll be fine.
Homemade Lorne Sausage
(Scottish Square Sausage)
recipe slightly adapted from Rampant Scotland (makes approximately 14 slices)
FULL PRINTABLE RECIPE BELOW
Prepare a loaf tin by lining it with wax paper or by using an aluminum tin (reusable). Plastic wrap works great, but I’m trying to cut down my use of it for environmental reasons. Thanks to Jaydee for the suggestions in the comments below.
Mix the meat together in a large bowl until it forms a uniform consistency.
Combine the breadcrumbs with the spices and salt, and mix well. Add the dry ingredients to the meat mixture.
Then add the water.
Using a fork or your hands, mix all the ingredients together until it is evenly combined. This may take a few minutes.
Put the meat into the lined loaf tin and push it against the bottom and sides of the tin to try to avoid any air gaps. You’ll end up with holes in the sausage if they aren’t removed. When it’s completely tight, cover the top of the sausage with plastic wrap and place the loaf tin in the freezer for about 3 hours. Don’t freeze it too long or you won’t be able to cut the meat.
Remove the tin from the freezer and the sausage from the tin. Place on a cutting board, and remove the paper.
With a sharp knife, cut into slices. You can make them as thick as you like, but they shouldn’t be extremely thick.
Place on a plastic cutting mat or tray and freeze until hard, then put into a freezer bag or container to keep frozen.
How to Cook Homemade Lorne Sausage
Remove the number of slices you want to cook and allow to thaw in the fridge. Once thawed, fry in bacon fat, or a little olive oil, as part of a full Scottish breakfast.
This includes: eggs (as desired), buttered toast, bacon, Heinz beans, potato scones, grilled tomatoes, black pudding and don’t forget a nice hot, steaming mug of tea (with milk)! Haggis can also be added, but there’s plenty on the plate without it.
Here’s a great article that will help you not to feel guilty about eating this sort of breakfast occasionally! And trust me, if you eat this for breakfast, you won’t need or want to eat lunch! However, a full Scottish fry up also makes a great weekend lunch. Just don’t eat breakfast!
How to Make Homemade Lorne Sausage (Scottish Square Sausage)
Traditional Scottish sausage in an untraditional sausage shape: square or rectangular, to be more precise!
- 1 lb (454 g) ground beef
- 1 lb (454 g) ground pork
- 1 1/2 cups (150 g) fine breadcrumbs
- 1 1/4 tsp freshly ground black pepper
- 1 tsp nutmeg
- 2 tsp coriander
- 2 tsp Diamond Kosher salt (do not use 2 tsp of table salt or it will be too salty)
- 5 oz (150 ml) water
- Prepare a loaf tin by lining it with plastic wrap. (I wish there was something else to use, but I can't think of what will work in its place.)
- Mix the meat together in a large bowl until it forms a uniform consistency.
- Combine the breadcrumbs with the spices and salt, and mix well.
- Add the dry ingredients to the meat mixture, then add the water.
- Using a fork or your hands, mix all the ingredients together until it is evenly combined. This may take a few minutes.
- Put the meat into the lined loaf tin and push it against the bottom and sides of the tin to try to remove any air gaps. These will be holes in the sausage if they aren't removed. When it's completely tight, cover the top of the sausage with plastic wrap and place the loaf tin in the freezer for about 3 hours.
- Remove the in from the freezer and the sausage from the tin. Place on a cutting board, and with a sharp knife, cut into slices. You can make them as thick as you like, but they shouldn't be extremely thick.
- Place on a plastic cutting mat or tray and freeze until hard, then put into a freezer bag or container to keep frozen.
- Remove the number of slices you want to cook and allow to thaw in the fridge.
- Once thawed, fry in bacon fat, or a little olive oil, as part of a full Scottish breakfast.
- A full Scottish breakfast includes: eggs (as desired), buttered toast, bacon, Heinz beans, potato scones, grilled tomatoes, black pudding and don't forget a nice hot, steaming mug of tea (with milk)! Haggis can also be added, but there's plenty on the plate without it.
Nutrition Information:Yield: 7 Serving Size: 2
Amount Per Serving:Calories: 463Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 119mgSodium: 636mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 37g
Nutrition information is only estimated.
All the recipes I have tried none of them have turned out like the square sausage that they sell in Scotland.
Maybe it’s just eating it in Scotland makes it taste different, too.
Could this be made with ground turkey?
It can, Lynn. It won’t be authentic, but if you prefer turkey, try it; I’m sure it still tastes good!
Having purchased Lorne Sausage from Scottish Butchers recently, I’d say you could substitute the bread crumbs for oats as that is what I seem to get. Some fine porridge outs should do the trick.
Also gently fry the sausies, they taste better that way.
Hello, I am French and I live in Germany.
I have been in love with Scotland for over 40 years!
Thank you for this recipe that I will make without delay! La pandémie nous empêche , mon mari et moi d’aller visiter l’écosse mais
The pandemic prevents my husband and I from visiting Scotland but your recipe gives us back some colour in our hearts. Thank you again!
Merci, Marie-Christine! I hope you enjoy the sausage and other Scottish recipes I have. You would love my friend Jill’s site, Mad About Macarons! She is a Scot living near Paris!
I noticed you don’t use mace in the recipe. Does that affect the traditional taste a lot, or are mace and nutmeg similar enough that you don’t notice?
Hi Donna, the recipe I used didn’t have mace so I didn’t add it. You can add it if you like.
I miss my square sausage went back to my hometown last year omg love my roll and sausage with lurpak butter mmmmm I will make this recipe and will get back to you
I have tried a few of the recipes that you have published and this is one of your best
Instead of using a loaf tin with cling film might I suggest you use one of the disposable foil trays that you often get carry out food in
They are flexible enough to remove the content easily and if necessary can be disposed of
Another option is to use grease proof paper instead of cling film
Awesome tips, Jaydee! I will add these into the post as I hate cling film, and wasting plastic, too! Thank you!!
What’s best, Lean ground beef?, Medium ground beef?
I think a 15% fat content is a good choice. Not too lean as you want fat in sausage.
If I promised to stay away from Scotland, could I make this up and put it in small aluminum loaf pans, vacuum seal each one and cook it sous vide? Sounds like it would make 2 small loaves, so I could freeze one and leave the other out to eat. From the various comments, it doesn’t sound like it would go bad before it could be eaten, and reheating to get a grilled edge would be a snap.
Promising to stay away from Scotland? Why? Regarding the sausage, I would think that would work fine, although I’ve not tried it myself. Enjoy!