Lorne Style Fresh Breakfast Sausage Recipes

SCOTTISH LORNE SAUSAGES: SQUARE BREAKFAST SAUSAGE!

Scottish Lorne Sausages: Square Breakfast Sausage! image

Wherever you go in Scotland you will come across Scottish Lorne Sausage, which are square and sliced. Whether you be in a Hotel, a Guest House or a Bed and Breakfast, you will be offered a Scottish cooked breakfast, that will usually include the slices of this Scottish Lorne sausage. It is nearly always on a breakfast menu, along with bacon, egg, and "tattie" (potato) scones, and many Scots will eat it in a bread roll for lunch or maybe serve it with potatoes and vegetables for dinner. This is an easy recipe - and the sausage can be frozen in slices for ease and convenience. Prep time includes chilling time. What's in a name? It is thought that the Lorne sausage, which also goes by the names of square sausage, sliced sausage or sausage slice, was an invention of the Scottish comedian Tommy Lorne who lived from 1890 and died in 1935. He was born in Kirkintilloch near Glasgow. His birth name was Hugh Gallagher Corcoran. Tommy Lorne performed in many Scottish theatres and often performed in Glasgow and Edinburgh and was much in demand for pantomime. In his own acts he would apply white make-up and wear a short kilt, a glengarry, boots that were far too big for him and a jacket that was short. He spoke in an hilarious high pitched voice. It is thought that Lorne sausages were named after Tommy Lorne because of one of his famous catchphrase: "sausages are the boys" - he loved his sausages! He often ate a sausage sandwich between his acts. It has even been suggested that not only were Lorne sausages named after Tommy Lorne and to give people an easy to make sausage sandwich, but that Tommy Lorne was the inventor of the Lorne sausage.

Provided by French Tart

Categories Breakfast

Time 3h10m

Yield 8-10 Slices, 4-5 serving(s)

Number Of Ingredients 8

Ingredients

1 lb minced beef (hamburger meat)
1 lb pork sausage
6 ounces fresh breadcrumbs
4 fluid ounces water
1 1/2 teaspoons salt
1 1/2 teaspoons ground coriander
1 teaspoon black pepper (more if you prefer it spicier)
1 1/2 teaspoons ground nutmeg or 1 1/2 teaspoons ground mace

Steps:

Lorne Sausage.
Put everything in big bowl together and give it a really good mix by hand. Then ideally put the mix into a loaf tin or rectangular pan about 10" x 4" x 3".
Put the sausage meat block in the freezer for a little while until it's just starting to set. Remove it from the tin and cut the sausage block into the thickness of slices you prefer.
Put the slices, separated by cling film, into freezer bags and put them back in the freezer.
To Serve.
When required, defrost and grill or fry in a little fat or oil until brown and crispy on the outside, and cooked through.
Serve with bacon and eggs for breakfast. Serve with chips and baked beans for a larger meal. Traditionally served in a bread roll ("roll on sausage" in Scotland) as a morning-after recovery aid, laced with HP Brown Sauce.

Nutrition Facts : Calories 774.6, Fat 50, SaturatedFat 17.4, Cholesterol 158.8, Sodium 1999.9, Carbohydrate 33.6, Fiber 2.6, Sugar 3, Protein 44.4

EASY HOMEMADE LORNE SAUSAGE RECIPE

Easy Homemade Lorne Sausage Recipe image

This simple but tasty meat square is a Scottish classic and is perfect packed inside a morning roll or as part of a full Scottish breakfast Unlike a traditional sausage, a Scottish square sausage has no casing which means it's easy to make at home, hence why we thought it was about time we came up with our own Lorne sausage recipe.

Provided by Phil & Sonja

Categories Recipes

Time 3h10m

Number Of Ingredients 9

Ingredients

450g (1lb) minced beef
450g (1lb) minced pork
250g (1.5 cups) breadcrumbs (not fresh)
1 tsp ground black pepper
1 tsp salt ( add to taste)
1.5 tsp coriander
0.5 tsp nutmeg
0.5 tsp mace
120ml (1/2 cup) cold water

Steps:

Line your loaf tin, or whatever you're using to make the square sausage, with clingfilm, with enough hanging over the edges to wrap over the opening once you've put the sausage meat in it.
Add all the ingredients to a bowl and use your hands to thoroughly combine.
Squash the sausage meat into the loaf tin as densely as possible. If you have any leftover you can set aside to make meat patties out of it!
Wrap the clingfilm over the top so it's fully covered and place in the freezer for 2 hours, or until firm enough to slice.* Alternatively, leave it in the refrigerator for 24 hours until it is firm.
Remove the sausage from the tin using the clingfilm to lift it out and then cut into 1cm slices.
You can use it immediately, put it in the fridge to be used within the next 2 days, or put pieces of baking paper between slices and place them in a container to fully freeze and pull out to use as you wish.
Cook in a frying pan for a few minutes each slide or grill and then serve in a morning roll with your choice of sauce, or as part of a full Scottish breakfast!

Nutrition Facts : Calories 276 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 23 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 209 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat