The Lorne sausage, also known as square sausage and flat sausage is a

traditional A tradition is a system of beliefs or behaviors (folk custom) passed down within a group of people or society with symbolic meaning or special significance with origins in the past. A component of cultural expressions and folklore, common examp ...

Scottish food item made from

minced meat Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, incl ...

rusk A rusk is a hard, dry Biscuit#Biscuits in British usage, biscuit or a twice-baked bread. It is sometimes used as a teether for babies. In some cultures, rusk is made of cake rather than bread: this is sometimes referred to as cake rusk. In the ...

and spices. Although termed a

sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders. ...

, no casing is used to hold the meat in shape, hence it is usually served as square slices from a formed block. It is a common component of the traditional Scottish breakfast.

Name

It is thought that the sausage is named after the region of Lorne in

Argyll Argyll (; archaically Argyle; , ), sometimes called Argyllshire, is a Shires of Scotland, historic county and registration county of western Scotland. The county ceased to be used for local government purposes in 1975 and most of the area ...

; advertisements for 'Lorne Sausage' have been found in newspapers as early as 1892. This was long before Scottish comedian Tommy Lorne, after whom the sausage has been said to be named, became well-known: he was born in 1890.

History

The exact origins of the Lorne sausage remain unclear. It is often eaten in the Scottish variant of the

full breakfast A full breakfast or fry-up is a substantial cooked breakfast meal often served in Britain and Ireland. Depending on the region, it may also be referred to as a full English, a full Irish, full Scottish, full Welsh or Ulster fry. The fried br ...

or in a breakfast roll. The sausage is also an appropriate size to make a sandwich using a slice from a plain loaf of bread cut in half.

Preparation

Sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders. ...

meat (beef, pork or more usually a combination of the two) is minced with

and spices, packed into a rectangular tin with a cross-section of about square, and sliced about thick before cooking. Square sausage has no casing, unlike traditional sausages, and must be tightly packed into the mould to hold it together; slices are often not truly square. Occasionally, it has a length of caseless

black pudding Black pudding is a distinct national type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or occasionally beef Blood as food, blood, with Lard, pork fat or Suet, beef suet, and a cereal, usually oatmeal, oat ...

haggis Haggis ( ) is a savoury pudding containing sheep's offal, pluck (heart, liver, and lungs), Mincing, minced with chopped onion, oatmeal, suet, spices, and salt, mixed with Stock (food), stock, and cooked while traditionally encased in the anima ...

through the middle, in the style of a gala pie.

References

{{Sausage Scottish sausages Scottish cuisine Sliced foods Meat and grain sausages

Name

History

Preparation

See also

References