Lorne Sausage

Overview

Lorne Sausage is Scotland's square or sliced sausage, a fresh loaf of minced beef, pork or both, bound with rusk and cut into rectangular slices. It is a central element of Scottish breakfasts and filled rolls.

The cut

Identity and terminology

Lorne, square sausage, slice sausage and sliced sausage are customary names. The product is not made in casing. The origin of the word Lorne is uncertain, and claims linking it conclusively to a named person or district should be treated cautiously.

Composition and characteristics

Beef and pork or beef alone are minced with fat, rusk, water, pepper, coriander, nutmeg and salt. The mixture is dense enough to slice cleanly and has a fine-to-medium cut face.

Production and process

The bound mixture is packed into a square tin or mould, chilled until firm and sliced before frying or grilling. It remains raw until cooked.

History and regional forms

Square sausage developed in Scotland's urban butcher and catering trade, where the loaf form simplified production and fitted bread rolls efficiently. It became especially associated with working breakfasts, cafés and takeaway morning rolls.

Use, storage and related products

It is served in a roll with brown sauce, ketchup or tattie scone, or as part of a full Scottish breakfast. It differs from meatloaf and from cased links through its raw sliced-loaf identity.