The exact origins of the lorne sausage remain unclear. It is often eaten in the Scottish variant of the full breakfast or in a breakfast roll. The sausage is also an appropriate size to make a sandwich using one or two slices from a plain loaf of bread.
Sausage meat, in this case a mixture of pork and beef, is minced with rusk and spices, packed into a rectangular tin with a cross-section of about 10 cm square, and cooked. It is sliced about 1 cm thick. Square sausage has no casing, unlike traditional sausages, and must be tightly packed into the mould to hold it together; slices are often not truly square.
It is thought that "Lorne sausage" is named after the region of Lorne in Argyll; advertisements for 'Lorne Sausage' have been found in newspapers as early as 1896. This was long before comedian Tommy Lorne, after whom the sausage has been said to be named, became well-known.
- "A history of the square sausage, including a recipe for making your own - Scotsman Food & Drink". Scotsman Food & Drink. 2016-03-10. Retrieved 2016-11-05.
- "Lorne Sausage, Argyll". Information Britain. Retrieved 14 December 2013.
- "Lorne Sausage". Dictionary of the Scots Language. Retrieved 14 December 2013.
- "Scotslanguage.com - Lorne sausage n. square-shaped sausage meat".
- Archive, The British Newspaper. "Results - Arbroath Herald and Advertiser For The Montrose Burghs - Publication - British Newspaper Archive". www.britishnewspaperarchive.co.uk.
- "Lorne Sausage Scottish Square Slices Sausages". www.aboutaberdeen.com.