Lorne Sausage

Introduction & method

Lorne Sausage from Scotland is also known as square sausage, sliced sausage, square slice and flat sausage. It's usually more rectangular than square and it is flat, not stuffed into a casing. This makes it incredibly easy to make. It can be served as part of a cooked Scottish breakfast, or in a morning roll with broon sauce.

Mix it up

In a large bowl, mix together all the dry ingredients - it's best to use your hand for this and squeeze the mixture through your fingers. Gradually add the water and get it absorbed by the mixture.

Make a Meaty Loaf

Lorne sausage is normally made as a loaf and then sliced and cooked. Line a loaf tin with greaseproof paper and pack the meat mixture into it. Press it well down so there are no cracks, cavities or bubbles. Place it in the fridge or freezer to firm up for an hour or two.

Slice and Cook it

Cut as many slices off the 'loaf' as you want. They should be about a centimetre (half an inch) thick. Heat a dry griddle plate or cast-iron skillet on the stove. Put the sausage slices on and cook for 3-4 minutes each side. You shouldn't need to add any oil or fat. Serve with a full Scottish breakfast or in a breakfast roll.