Lorne sausage

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Square sausage (lower right) served with black pudding, baked beans, fried bread, mushrooms and toast

The lorne sausage, also known as a square sausage or a sliced sausage is a traditional Scottish food usually made from ground meat and rusk. It is commonplace in traditional Scottish breakfasts and is said to originate in Lorne, Argyll.

History[edit]

The exact origins of the sausage remain unclear, however the lorne sausage remains a favourite in Scottish cooked breakfasts and is often eaten in the Scottish variant of the full breakfast or in a breakfast roll. The sausage is also the ideal size to make a sandwich using one or two slices from a plain loaf of bread.[1]

In 2009 there was a campaign to grant protected status to the lorne sausage, meaning it could only bear the name 'lorne sausage' if it was made in Scotland.[2]

Preparation[edit]

Sausage meat – which is a mixture of pork and beef – is minced and then mixed with rusk and spices and is set in a rectangular cuboid tin. Once set, it is sliced into pieces generally about 10cm square by about 1cm thick.[3] The sausage is rarely a perfect square given the minced state of the meat. Unlike other forms of traditional sausage, square sausage is not encased in anything and needs to be tightly packed into a mould to hold it together.[1]

Name[edit]

There are two main theories as to where the name of the sausage originates:

References[edit]

  1. ^ a b c d "Lorne Sausage, Argyll". Information Britain. Retrieved 14 December 2013. 
  2. ^ "Bid to protect the square sausage". www.bbc.co.uk/news. British Broadcasting Corporation. 4 November 2009. Retrieved 14 December 2013. 
  3. ^ "Lorne Sausage". http://www.dsl.ac.uk. Dictonary of the Scots Language. Retrieved 14 December 2013. 
  4. ^ The History of the Square Sausage