The Lorne sausage, also known as square sausage or slice, is a
traditional
A tradition is a belief or behavior (folk custom) passed down within a group or society with symbolic meaning or special significance with origins in the past. A component of cultural expressions and folklore, common examples include holidays or ...
Scottish food item made from
minced meat,
rusk
A rusk is a hard, dry 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 UK, the name also refers to a whea ...
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
A full breakfast is a substantial cooked breakfast meal, often served in the United Kingdom and Ireland, that typically includes back bacon, sausages, eggs, black pudding, baked beans, some form of potato, tomatoes, mushrooms, toast, and a ...
.
Name
It is thought that the sausage is named after the region of
Lorne in
Argyll
Argyll (; archaically Argyle, in modern Gaelic, ), sometimes called Argyllshire, is a historic county and registration county of western Scotland.
Argyll is of ancient origin, and corresponds to most of the part of the ancient kingdom of ...
;
[ advertisements for 'Lorne Sausage' have been found in newspapers as early as 1896. This was long before comedian Tommy Lorne, after whom the sausage has been said to be named, became well-known.
]
History
The exact origins of the Lorne sausage remain unclear. It is often eaten in the Scottish variant of the full breakfast or in a breakfast roll
The breakfast roll ( ga, rollóg bhricfeasta, ) is a bread roll filled with elements of a traditional fried breakfast. It is served at a wide variety of convenience shops, newsagents, supermarkets, petrol stations, and casual eateries throughout ...
. 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
Beef is the culinary name for meat from cattle (''Bos taurus'').
In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...
, pork or more usually a combination of the two) is minced with rusk
A rusk is a hard, dry 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 UK, the name also refers to a whea ...
and spices
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices are ...
, packed into a rectangular tin with a cross-section of about square, and sliced about thick before cooking.[
Occasionally, it has a length of caseless ]black pudding
, type =
, course =
, place_of_origin = Great Britain and Ireland
, region =England, Ireland, Scotland
, associated_cuisine = United Kingdom and Ireland
, creator =
, year =
, mintime =
, maxtime =
, served = Hot, occasionally ...
or haggis
Haggis ( gd, taigeis) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though n ...
through the middle, in the style of a Gala Pie.
See also
* List of sausages
* Breakfast sausage
Breakfast sausage (or country sausage) is a type of fresh pork sausage usually served at breakfast in the United States. In the United States, the predominant flavorings used for seasoning are black pepper or sage. There are also varieties seaso ...
* Scrapple
Scrapple, also known by the Pennsylvania Dutch name ''Pannhaas'' ("pan tenderloin" in English), is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is forme ...
* Goetta
References
{{Sausage
Scottish sausages
Scottish cuisine
Sliced foods
Meat and grain sausages