Homemade Square Scottish Sausage
Whatever you call it, Scottish sausage, Lorne Sausage, square susage, it doesn’t matter. What matters is that it is delicious! No matter what you call it, this simple but tasty meat square is a Scottish classic and is just perfect packed inside a nice fresh roll any time of the day, or as part of a full Scottish breakfast.
Although I do have Scottish ancestry (my grandma was born in Edinburgh), my family didn’t grow up eating many traditional Scottish dishes. Yes, tea and toast, but is that a dish? Beans on toast were a staple as well. It wasn’t until high school when I was introduced to Lorne or square Scottish sausage by a friend of mine. She was born in Scotland and along with her family they moved to Canada. Her parents often hosted me for dinners and other meals and that’s where I learned just what a Scottish sausage was, and how much i was missing in my life!
For many years I had the opportunity to have Scottish sausage (usually on a bun) a my friends’ parents home. However, once we all got married and moved our separate ways I didn’t have that option any longer. For a few years there was a retailer in our city that imported it and sold it. Sadly they stopped and that led me to figure out how to make it myself.
We’ve been making this ourselves for a few years now, and all of my family love it! Its not difficult, so if you want to try a traditional Scottish sausage then give this recipe a go.
What is Scottish Sausage:
The Lorne sausage, also known as square sausage or slice, is a traditional Scottish food item made from ground or minced meat (beef or pork or a combination of the two), rusk (a double baked dry bread) and spices. Although called a sausage it has no casing. This is what led to the square shape, as it is formed in a tin to make it easier to slice. Rusk isn’t something that we can get, so we substitute crispy panko bread crumbs and it works great.
RELATED: Sausage Rolls
Where did the name Lorne Sausage come from?:
It is thought that the sausage is named after the region of Lorne in Argyll, however advertisements for ‘Lorne Sausage’ have been found in newspapers as early as 1892 which was long before comedian Tommy Lorne, after whom many say the sausage was said to be named,
Scottish Sausage (Lorne Sausage)
Equipment
- 1 foil or metal loaf tin (or 1L cardboard milk carton) use a smaller one. 3.9" x 2.5" works well
Ingredients
- 1 lb (454g) ground beef
- 1 lb (454g) ground pork
- 1.5 cups (150g) fine breadcrumbs I use Panko
- 1¼ tsp freshly ground black pepper
- 1 tsp ground nutmeg
- 2 tsp ground coriander
- 2 tsp Kosher salt *do not use 2 tsp table salt, it will be too salty
- 5 oz (150ml) Water
Instructions
- In a medium sized bowl, add the 1 lb (454g) ground beef and the 1 lb (454g) ground pork, the 1.5 cups (150g) fine breadcrumbs , and all of the spices and seasonings (1¼ tsp freshly ground black pepper, 1 tsp ground nutmeg, 2 tsp ground coriander, 2 tsp Kosher salt *do not use 2 tsp table salt, it will be too salty)
- add 5 oz (150ml) Water and mix well then
- Once thoroughly combined, line the foil loaf tin with plastic wrap then pack it with the meat mixture. Flatten the top and pack tightly, cover the top with more plastic or the excess plastic wrap if you have some. (If you don't have a foil or metal pan, you can use a milk carton and press the meat into it (wrap the meat in plastic and push it down into the carton, then freeze and continue the steps). You really just need something to form the square shape, so recycle instead of buy, if you like.
- Put the loaf of meat into the freezer for 1-2 hours or until firm enough to slice (don't let it freeze hard), take it from the freezer and unwrap, then slice into 1/4" slices (or your desired thickness).
- Fry immediately, or wrap in parcels to use later. I separate each sausage with a small piece of parchment paper, so that I can take our just as many as I need.
- Serve hot on a fresh bun or roll. Top with your favorite condiments. (ketchup, HP sauce, etc.).