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!
Ingredients
- 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
Instructions
- 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.
TO COOK:
- 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.
Notes
- 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: 2Amount Per Serving: Calories: 463Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 119mgSodium: 636mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 37g
Nutrition information is only estimated.
My my lorne! I can’t even remember the last time I tasted Lorne sausage. You’ve brought back delicious memories, Christina – and this looks GOOD!
Thanks, Jill!!
I need to try this. I get tired of bacon and I love sausage. Yours doesn’t have any whacky ingredients either!
Haha! Nope, I don’t do whacky ingredients :)
Christina, could the sausage be made in a non stick bread tin without the plastic wrap?
I haven’t tried it as I really think the plastic is necessary. I think it would stick and you’d have to run warm water to release it which will start to defrost the sausage and…ugh, you get the picture. If you give it a try, let me know, David.
I use the disposable tin foil loaf pans. Take it out the freezer and just tear it off.
This is a new concept to me. From the ingredient list, there would be nothing not to love about this recipe!
Very simple, Cathy! :)
Love this method (and spicing/flavoring) Christina! Visually, it reminds me of my beloved Pennsylvania Dutch scrapple!
Never had that!
I always use freshly-ground coriander seed for better flavour. Also, fried mushrooms are a must in our Scottish breakfasts. 👍😁
Any freshly ground spice is always better, but the mushrooms are more of a personal choice in Scotland. If you love them, add them, but I find they’re more common on English breakfasts than on Scottish fry ups. If they’re there, I eat them, if they’re not, no big deal. The deal-breaker for me is when black pudding or tattie scones are missing in Scotland!! EEEK!
Here in North Carolina sausage is commonly sold in rectangular packages. It is the kind my family prefers. Of course we, and most Southerners, also prefer it spicier with hot pepper here.
There’s a lot of Scottish influence in the southeastern part of the US! That sounds like a sausage I’d enjoy, too!
You raise an intriguing point: What makes a sausage a “sausage”? You could describe this as a patty if you wanted to, and yet I think I’d call this a sausage as well. Either way, it sounds lovely. And what a hearty breakfast you’ve served up there!
Well, I actually double-checked my personal knowledge on google, and sausage can be made with any meat and doesn’t have to be in a casing because someone berated me for called my “sausage rolls” by this name when there was beef inside! You really should try a good old Scottish fry up sometime, Frank! :)
The person who complained about beef in your sausage rolls has obviously never heard of English Breakfast Sausage made of – you guessed it – beef!
Thanks so much for the Lorne Sausage recipe. My son loves square sausage and I look forward to making some for him.
Right? Sometimes people just need to open their minds a little to experience what others already know. You’re most welcome and I hope you enjoy the sausage with your son, Liz!