Have you ever had square sausage or Lorne sausage?
This square shaped pork and beef sausage is easy to make at home and takes just a few minutes to cook.
Perfect for a speedy cooked breakfast, or a decadent sausage bap at any time of the day.
Lorne sausage is a square sausage patty without any casing. It is also known as sausage slice or sliced sausage.
It's a Scottish invention, served as part of a full Scottish breakfast or sometimes served in a breakfast bap.
It may have got it's name from Lorn in Scotland, but it is not possible to prove that it originated there.
Traditionally, this Lorne sausage recipe is made with minced beef, however, it is often made with pork or a combination of both meats.
Other ingredients include rusk or breadcrumbs and spices.
❤️ Why you will love this recipe
- This Lorne sausage recipe makes 14 portions.
- Make ahead and freeze for later.
- Simple to make.
- Quick to cook due to the square sausage shape.
- Great brunch or breakfast idea.
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- mince - beef is the traditional ingredient and it's best to use beef that isn't very lean as the fat is needed to hold the burger together and keep it succulent. It's good value to use a mixed pack of beef and pork mince and another pack of pork mince, which will make theoverall fat content about 20%.
- breadcrumbs - dried natural breadcrumbs are easier to get hold of than rusk powder (hard bread made without yeast, which is a component in most shop bought sausages.) The breadcrumbs help to hold the square sausage together and soaks up the moisture.
- nutmeg - nutmeg is delicious in many savoury dishes. I prefer to grate it from the whole nutmeg as I need it.
- mace - this is the outer coating of nutmeg and usually comes in a yellow brown powder or as 'blades', the nane of the lacy coating. It is very similar to nutmeg but not quite as sweet, making it perfect in savoury dishes. It's not available in all supermarkets, but is easy to buy online. It is easier to buy ground mace for this or use nutmeg.
- seasoning - salt and freshly ground black pepper.
- herbs - dried mixed herbs, typically a mix of parsley, basil, thyme, marjoram and oregano.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post.
- 900 gram or 2 lb loaf tin
- cling film or foil
- mixing bowl
- bread knife
Put the breadcrumbs in a bowl with the nutmeg, mace, salt and pepper and stir to combine.
💭 Top Tip
- It's much easier to mix the dry ingredients together first. Adding the seasoning and spices directly to the moist meat makes it difficult to mix evenly.
Place the minced meats in a large bowl and use a fork to mix together.
Scatter the breadcrumbs evenly over the meat and stir to combine.
Pour in the water and stir until the mixture if fully combined together.
Line the loaf tin with cling film or foil, making sure that there is sufficient to cover the top.
Add half of the mixture and press down with a fork into an even layer.
Repeat with the remaining mixture.
💭 Top tip
- Adding the meat in stages makes it easier to form even slices without air pockets, which would cause the square sausage to break up when sliced and cooked.
Cover the top of the tin and and refrigerate overnight to allow the meat to firm up.
Unwrap the cling film and turn out the meat.
Use a breadknife or sharp knife to cut slices of sausage about a centimetre or half an inch in size.
Preheat a non stick pan over a medium heat and add the sliced sausage.
Cook for about 2 minutes each side until crisp and golden.
💭 Top tip
- There is no need to add oil to the pan as the oil in the sausage will be enought to cook it.
Serve in buns with an egg on top for a decadent breakfast or go for a full Scottish breakfast of fried egg, bacon, tattie scones, black pudding , (or haggis), grilled tomatoes, mushrooms and toast.
The only question left is, are you serving it with tomato sauce or brown sauce?
🥗 Serve with
Lorne sausage is great served as part of a brunch get together.
Try some of these ideas:
- Creamy Mushrooms on Toast
- Corned Beef Fritters
- Coronation Chicken Sandwich
- Easy Prawn Canapés
- Courgette and Sweetcorn Fritters
- Potted Shrimps
- Tuna Pâté
- Derbyshire Oatcakes
- Mace - replace with nutmeg.
- Meat - use minced chicken, turkey or lamb.
- Refrigerator - store uncooked sliced sausage for up to 2 days and cooked up to 3 days.
- Freezer - separate the sausage slices with greaseproof paper or foil and wrap well. Store for up to 3 months and defrost overnight in the refrigerator.
- Reheat - in a frying pan or skillet over a medium heat.
🍱 Prepare in Advance
- Prepare the square sausage up to 3 days in advance and leave in the fridge. Perfect if you are feeding a crowd.
More ideas using minced meat
Lorne Sausage or Square Sausage
- 900 gram or 2 lb loaf tin
- cling film or foil
- Mixing bowl
- bread knife
- 675 g pork mince
- 225 g beef mince
- 200 g breadcrumbs plain, dried
- ½ teaspoon nutmeg
- ½ teaspoon mace
- 1 teaspoon salt
- 1 teaspoon black pepper ground
- 2 teaspoon mixed herbs
- 150 ml water
- Put the breadcrumbs in a bowl with the nutmeg, mace, salt and pepper and stir to combine.
- Place the minced meats in a large bowl and use a fork to mix together.
- Scatter the breadcrumbs evenly over the meat and stir to combine.
- Pour in the water and stir until the mixture is fully combined together.
- Line the loaf tin with cling film or foil, making sure that there is sufficient to cover the top.
- Add half of the mixture and press down with a fork into an even layer. Repeat with the remaining mixture.
- Cover the top of the tin and and refrigerate overnight to allow the meat to firm up.
- Unwrap the cling film and turn out the meat.
- Use a breadknife or sharp knife to cut slices of sausage about a centimetre or half an inch in size.
- Preheat a non stick pan over a medium heat and add the sliced sausage.
- Cook for about 2 minutes each side until crisp and golden.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
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