How to Make Homemade Lorne Sausage (Scottish Square Sausage)
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 2 ½ to 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)
Special Equipment
- 1 loaf tin
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 ½ cups fine breadcrumbs
- 1 ¼ tsp black pepper (freshly ground)
- 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 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, clootie dumpling or soda scones can also be added, but there's plenty on the plate without them. 😎 You can plan on skipping lunch!
Nutrition
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Christina are the ” Fine breadcrumbs” the kind used in coating fish etc., or a coarser type from the blender.
Jim W.
The latter, Jim. You want a more “proper” breadcrumb, if you know what I mean. Enjoy!
A true Scottish breakfast is one that has beans on the plate. Some places put them on the side in a separate bowl as if they don’t belong, they’re wrong. Personally I don’t think haggis should be on the plate and should only be served the way it is on Burns night with a fine malt.
This debate is like chicken and egg, what came first, or marmite, you either love it or hate it.
Either way, whatever the way you like you’re breakfast,,,,, just enjoy it with a Lorne sausage.
Thank you, Jim!
Hi. Everywhere is sold out of Kosher salt. I have Himalayan salt. do I use 2tsp of this? and do you ground it down after your have measured? cheers
Hi Andy, I honestly don’t know much Himalayan would be the same as Kosher! I would use a “best guess” and maybe do what you suggested for the first time (maybe write it down for the next time.) Good luck!
The crystals of kosher salt are large, so if you want to substitute, with say table salt or finely ground himalayan salt, cut the amount in half. Maybe cook a sample in a pan or microwave to check, and you could add more salt if you thought it necessary.
I worked with the Hilton group and they advertised a Scottish breakfast and an English breakfast, Scottish breakfast did not have beans, but had a haggis option. When I was young, beans were never a part of our Sunday breakfast. My Granda worked in golf clubs for years, and they offered both breakfasts, Scottish without beans. My Granny who was the cook had a book of Scottish recipes which never mentioned beans. Scottish Breakfast for me is “bacon, egg, sausage (sliced) black pudding, haggis, tomato, mushroom and dumpling (fried).
Meant say “fried bread or toast.
Fruit pudding was also included but I never had beans as part of a breakfast till I came to London. Haven’t seen fruit pudding down here and would love a recipe for that.
Yes, clootie/cloutie dumpling is often part of a full Scottish!
NO. Fruit pudding and clootie dumpling are NOT the same thing
I totally believe you, Gordon. Tinned beans began their popularity during the war, so I’m sure that’s when they began making their way onto breakfast plates. Beans aren’t a very “posh” part of a breakfast offering, so the hotels and golf clubs probably chose to keep it more upscale by not including them. That doesn’t mean the rest of Scotland hasn’t been eating Heinz beans with their breakfast. If you don’t something on on your plate, it doesn’t you’re neighbor isn’t eating it, right? Maybe you could say a Scottish breakfast never used to include beans, but they certainly do now, and that’s what I’m showing here.
if you are going for a scottish breakfast the big fry up where are the puddings black white fruit puddings oatcakes mushrooms tomatoes sauteed potatoes or potato cakes eggs from an early age the bast scots breakfast i ever had was at crianlarich station on the way to skye it was a monster but not a rare feast it was common place, I have not been back home for too many years but probably been homogenised into an English breakfast because of the white setters taking places over.
ps my first sliced sausauge was slices from a roll in falkirk by my cousin before cooking
OH that sounds so good right now! Don’t know when I’ll be back in Scotland at this time, but you can bet it’s at the top of my list!
Sounds wonderful my mouth is watering!
Great when it’s included in a full Scottish, but I’m sure you already know that. :)
Me too!
A full Scottish breakfast does NOT include beans a full english does that’s why it’s called a FULL ENGLISH has only had beans on for 20 years
I don’t know where you are getting your information, Rosie, but a full Scottish DOES in fact include beans. In fact, google “full Scottish breakfast” images and tell me how many of those photos don’t include beans! ;)
I worked with the Hilton group and they advertised a Scottish breakfast and an English breakfast, Scottish breakfast did not have beans, but had a haggis option. When I was young, beans were never a part of our Sunday breakfast. My Granda worked in golf clubs for years, and they offered both breakfasts, Scottish without beans. My Granny who was the cook had a book of Scottish recipes which never mentioned beans. Scottish Breakfast for me is “bacon, egg, sausage (sliced) black pudding, haggis, tomato, mushroom and dumpling (fried).
I think that people over the years of travelling, have adopted the beans as part of breakfast, and the photographs are from those who don’t know the Scottish traditions.
OLD Scottish traditions. Beans are absolutely part of a Scottish breakfast in 2020 and have been for years.
I have to disagree Christina. I am afraid beans are a much more recent addition and Chef Google is not correct which does, more than occasionally,happen . A traditional Scottish breakfast wouldn’t have beans.
In “recent” you mean the last 75+ years, then yes. Before that there probably wouldn’t have been beans (they were invented in 1901), but goodness, where do we draw the line? Most Scots have beans on their plates in 2021, so it’s not like I’m saying to add spinach or something crazy.
BEANS are most definitely a part of a tradiitional full Scottish breakfast… Christina, you are SO right in that. Just ask my husband, who hails from Airdrie 😉 AND, he prefers Heinz beans at that 🙂👍🏻
I’m sure many moons ago (before Heinz beans), they weren’t, but goodness, of course they are now and have been for many, many years! :) Thanks, Mel!
Wrong Rosie.
Beans are very much part of a full Scottish breakfast.
Thanks, Joe! I hated even having to bring up google images because I grew up in Scotland (I have no idea where she’s even from), but I had to get the message to her somehow.
Hi – I have a few kilos of beef mince in my freezer and want to make a batch of Lorne Sausage. Sadly it is all low fat – around 5%. Can I use beef suet to bring up the fat content ?
That’s a great idea, Rikky! Enjoy and stay safe!
why not go to yourlocal butchers and ask for some beef back fat rikky. Just ask them to mince it for your then just mix it in with your mince.my own butcher uses 50% kean to 50% fat for their lorne, I prefer to make mine 70% lean 30% fat. While ur their, you can pick up butchers rusk to use instead of the breadcrumbs for sweeties. Hope this helps??
Pork fat would give you a much more authentic flavour
Hi all, I grew up in Glasgow in the 60’s and I can assure you that Heinz beans were definitelty part of our big Sunday breakfast ☺
I know, Mary! It’s silly these people saying they don’t belong! It’s like saying the Shetlands aren’t there because they can’t see them from Glasgow! Thanks for backing me up! 😝
I disagree. No beans. Google photos don’t make it true. Beans were not part of the full Scottish although now people have included them. I’m 76 so I’m not sure what you mean by “have been for some time” 🤣
Well Sally, I don’t know what to tell you. My dad is 84 (born in Scotland, also) and he says “aye” on the beans. Matter of preference in the end.
We ever had beans with our Scottish breakfast either. I think it must have a lot to do with what part of Scotland you came from. We had bacon, egg, sausage, black pudding, white fruit pudding, potato scones. No mushrooms, tomatoes,clootie dumpling or beans. I think if my mum had to cook all those too she would have been skint and too tired to cook the Sunday dinner.😂. I think it had a lot to do with how much money they had and how many wee mouths to feed. I’m sure a lot had these things but my family didn’t and neither did my pals families. Sorry! 😊
Agreed. No beans for me.
Absolutely! It is a much more recent addition. These young’uns added them. I am 65 and a Svot through and through. The TRADITIONAL breakfast didn’t have them the more modern and probably popular option does.
Travelled to Scotland the first of 3 times I ‘73, and beans were a part of a Scottish breakfast then. Is that “recent”?
We have been all over the UK for over 45 years, and full English was advertised everywhere with beans. bit longer than 20 years.
Full English, yes. Full Scottish, no. In my experience of 68 years and counting.
Sausage, bacon,black pudding, fruit pudding, egg, potato scone, tomato.
Pancakes, white pudding, mushrooms , fried left over potatoes, all optional extras but never beans.
Until recently, obviously , going by the comments here. Each to his/her own. I don’t care for them at breakfast time.
As I said to someone else, my dad is 84 (born in Scotland in 1936), and everyone else I know in Scotland has beans on their breakfast plate. I’m not removing it because some people grew up without them. As you said, “to each his own”.
Hi Christina,
Sorry, but my mother is 94 years old and categorically refuses to accept the idea that beans are a part of Scottish breakfast. We are all still in Central Scotland and I have to agree with her, but I do love beans on toast l.o.l.
Well of course you agree with her, you were brought up by her! :) If anyone doesn’t want the beans, easy enough to leave off, right?
Can I make Lorne gluten free?
Absolutely, yes! Just use gluten free breadcrumbs, Clare!
Hi!
Wow it’s amazing and delicious. I will try it as soon as possible. Also i love this recipe.
I’ve never tried (or heard) of this sausage but it looks delicious.
I’m curious about how thin to slice the sausages 1 inch (3 cm) or half an inch (1.5 cm). I have an electric knife which I’d like to use to cut the loaf. What do you think?
Definitely closer to half an inch in thickness. Enjoy!