The lorne sausage, also known as square sausage or slice sausage, is a traditional Scottish food usually made from minced meat, rusk and spices. It is commonplace in traditional Scottish breakfasts. Though commonly called sausage, Lorne sausage is technically not a sausage.
The exact origins of the lorne sausage remain unclear, but it 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 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 and then mixed with rusk and spices and set in a rectangular cuboid tin. Once set, it is sliced into pieces generally about 10 cm square by about 1 cm thick. 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.
There are two main theories as to where the name of the sausage originates:
- Named after Tommy Lorne, a Scottish music hall comedian of the 1920s.
- Named after the region of Lorne in Argyll. This is a more likely explanation as advertisements for 'Lorne Sausage' have been found in newspapers as early as 1896, only 6 years after the birth of Tommy Lorne.
- "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.
- "Bid to protect the square sausage". www.bbc.co.uk/news. British Broadcasting Corporation. 4 November 2009. Retrieved 14 December 2013.
- "Lorne Sausage". http://www.dsl.ac.uk. Dictionary of the Scots Language. Retrieved 14 December 2013. External link in
- The History of the Square Sausage
- Catherine Brown (21 August 2011). Classic Scots Cookery. Neil Wilson Publishing. pp. 65–. ISBN 978-1-906476-56-4.