Prep 3 hrs
Cook 10 mins
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.
- 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
- 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.
There was such a flood of memories in making this dish (my dear departed dad, Glaswegian born and bred - well this was his speciality, done in several way - FT's recipe would have been his basic mix, from there he would add a finely diced onion [fried first] and/or a madras curry powder especially provided by an indian friend who blended his own but would not reveal the blended mix). Served with mashed potatoe, gravy and steamed vegetables. Thank you from myself and DM (yes there was glimmer of memory there - she suffers dementia), made for Edition 8 - Make My Recipe.
A different option for breakfast that just shines.. can I live with you?