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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!

full Scottish breakfast with homemade Lorne Sausage

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.

full Scottish breakfast with homemade Lorne Sausage

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.

Homemade Scotch Eggs

Here’s a more traditional British sausage: try my Cumberland sausage recipe

pouring gravy over sausages

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.

full Scottish breakfast with homemade Lorne Sausage

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.

making homemade lorne sausage

Combine the breadcrumbs with the spices and salt, and mix well. Add the dry ingredients to the meat mixture.

making homemade lorne sausage

Then add the water.

making homemade lorne sausage

Using a fork or your hands, mix all the ingredients together until it is evenly combined. This may take a few minutes.

making homemade lorne sausage

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.

making square sausage

Remove the tin from the freezer and the sausage from the tin. Place on a cutting board, and remove the paper.

making square sausage

With a sharp knife, cut into slices. You can make them as thick as you like, but they shouldn’t be extremely thick.

slices of Lorne Sausage

Place on a plastic cutting mat or tray and freeze until hard, then put into a freezer bag or container to keep frozen.

slices of Lorne Sausage

How to Cook Homemade Lorne Sausage

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.

full Scottish breakfast with cup of tea

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!

dipping egg in yolk Scottish breakfast

slices of Lorne Sausage

How to Make Homemade Lorne Sausage (Scottish Square Sausage)

Servings: 14 slices
Prep Time: 15 minutes
Freeze: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Traditional Scottish sausage in an untraditional sausage shape: square or rectangular, to be more precise!
4.7 from 163 votes

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

Serving: 2 slices | Calories: 215kcal | Carbohydrates: 9g | Protein: 13g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 457mg | Potassium: 210mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 0.3mg | Calcium: 35mg | Iron: 2mg

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4.70 from 163 votes (162 ratings without comment)

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123 Comments

  1. I can’t wait to try this recipe. Can I put this in the bowl of a stand mixer and mix it together that way to insure a better mix?

    1. Hi John, I’m so sorry I missed your question until now! I was actually in traveling in Scotland the day you wrote to me, and didn’t return home until 3 weeks later, and subsequently missed this. Yes, of course you can use a stand mixer. Did you try it yet? Lmk!

    1. Had a go with your recipe but found it needed a lively flavour added to make it even better. Try adding some paprika and cayenne pepper like I did for a more traditional flavour. Yum

      1. Sorry Isabelle, Lorne sausage simply does not have paprika and cayenne pepper in the recipe, so not sure where your “traditional” flavor comes from. I have never seen these two spices in any Scottish recipe. However, by all means, if you like it better, add those spices, just know you are not making Lorne sausage anymore.

        1. The traditional recipe could very well include these spices as the recipe is not ancient and first appeared after foreign spices had been introduced to Scotland.

  2. 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.

  3. 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!

  4. 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?

  5. 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