Lorne Sausage (square Sliced Sausage) Recipe at MyDish

Lorne Sausage (square Sliced Sausage)

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Method

  • Mix all of the ingredients together thoroughly, line a loaf tin with clingfilm press the mixture into the tin and cover with clingfilm, place in the refrigerator or freezer until firm.
  • Remove from the refrigerator and cut into slices about a half-inch thick and cook.
  • Square sausage is either deep or shallow fried in oil or placed under a grill for about ten minutes.
  • Serve and enjoy we like ours with black pudding, eggs, and fresh toast or on a fresh crusty roll.
  • Tips

    • Square sausage is a firm choice in Scottish cooked breakfasts and is frequently eaten in a bread roll. The square sliced sausage is also the ideal size to make a sandwich using one or two slices from a nice white loaf. Lorne sausage seems to be the general name in the North of Scotland with Lorne, square sausage, square sliced sausage and square slice being widely held expressions on the East coast, up in the highlands it is also known a square sausage or just square.
      It is thought that the Lorne sausage, which is also known by the names of square sausage, sliced sausage or sausage slice, was the creation of the Scottish comedian Tommy Lorne who lived from 1890 to 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 makeup and wear a short kilt, a Glengarry, boots that were far too big for him and a jacket that was short. He spoke in a hilarious high pitched voice. Tommy Lorne was famed for several catchphrases such as (In the name of the wee man) and (Ah'll get ye), and (If Ah don't get you the coos'll get ye!)

    Ingredients

    • YOU WILL NEED
    • 450 grams  minced beef
    • 450 grams sausage meat
    • 150 grams fresh white breadcrumbs
    • 115 mls water
    • 1 teaspoon salt
    • 1 teaspoon pepper (more if you prefer it spicier)
    • 1 teaspoon ground coriander
    • ½ teasppon ground nutmeg

    By Views 1943  Added Thu Aug 12 2010


    A sausage calculated not to fall out of your sandwich

     

    My childhood memories of Granny Glen making sausage butties with a nice runny egg on them and this wonderful tasting sausage meat all nice and peppery with a hint of nutmeg always comfort me when I feel a little down. Read More