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Lorne Sausage

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Scottish square, sliced sausage is often called Lorne sausage, and is a mainstay of Scottish cuisine. It can be eaten for breakfast, lunch or dinner.


  • 2lbs ground/minced beef
  • 2lbs ground pork
  • 3 cups fine breadcrumbs
  • 2 teaspoons pepper1
  • 2 teaspoons nutmeg
  • 3 teaspoons coriander
  • 3 teaspoons salt
  • 1 cup of water
  • 2 teaspoons onion powder


The beef and pork should not be too lean or the sausage may end up being too dry.

  1. Mix really well by hand then place in an oblong pan2 about 10 inches by 4 inches by 3 inches.

  2. Place in the freezer for a little while until it's just starting to set.

  3. Remove it and cut the 'loaves' into slices to a thickness you like, put them into freezer bags and put them back in the freezer.

  4. When you're hungry, defrost them and fry in a little fat or oil until brown and cooked through.

Lorne sausage is best served between a buttered Scottish bap roll with a good dollop of HP 'broon'3 sauce, washed down with a glass of Irn Bru.

1For a spicier, more peppery sausage add extra pepper to taste.2You might need two pans.3'Broon' is the Scots word for the English 'brown'.

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