Scottish Lorne Sausages Square 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

LORNE-STYLE FRESH BREAKFAST SAUSAGE

Lorne-Style Fresh Breakfast Sausage image

Lorne is a fresh, uncured, uncased, spiced sausage traditionally served as a Scottish breakfast staple. The spice combination is more reminiscent of a French meat pie or a black pudding rather than an American country sausage. Lorne is traditionally served with soft potato flatbreads called "Tatties."

Provided by Sister Earth Creations Dianne

Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Beef

Time 2h40m

Yield 16

Number Of Ingredients 12

Ingredients

2 pounds ground beef
2 pounds ground pork
¼ cup bread crumbs
¼ cup beef broth
1 ½ tablespoons brown sugar
1 ½ teaspoons onion powder, or more to taste
1 ¼ teaspoons kosher salt, or more to taste
1 ¼ teaspoons ground black pepper, or more to taste
1 ¼ teaspoons ground coriander, or more to taste
½ teaspoon ground nutmeg, or more to taste
¼ teaspoon ground allspice, or more to taste
1 tablespoon olive oil

Steps:

Mix together ground beef, ground pork, bread crumbs, beef broth, brown sugar, 1 1/2 teaspoons onion powder, 1 1/4 teaspoons kosher salt, 1 1/4 teaspoons pepper, 1 1/4 teaspoons coriander, 1/2 teaspoon nutmeg, and 1/4 teaspoon allspice in a large bowl until well combined. Shape some of the mixture into 2 or 3 small patties and place remaining sausage mixture in the refrigerator.
Heat oil in a large skillet over medium-low heat. Add sausage patties and cook until browned and cooked through, 3 to 5 minutes per side; do not overcook or sausages will be dry. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Taste cooked sausages, adding more salt, pepper, and/or spices to the uncooked mixture as desired. Press uncooked sausage mixture into loaf pans and place in the refrigerator until firm, 2 to 3 hours.
Remove sausage "loaves" from the pans and slice into 1/2-inch slabs. Separate slabs with plastic wrap and store in the refrigerator if you will be cooking all sausage within 4 days. Cook as directed above, over medium-low heat.

Nutrition Facts : Calories 257.5 calories, Carbohydrate 2.9 g, Cholesterol 71.6 mg, Fat 18 g, Fiber 0.2 g, Protein 19.7 g, SaturatedFat 6.7 g, Sodium 236.7 mg, Sugar 1.4 g

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