Breakfast
Lorne Sausage (Square Sausage) Breakfast with Tattie Scones
Original name: Lorne Sausage (Square Sausage) Breakfast
About this dish
Lorne sausage, also known as square sausage, is a Scottish breakfast staple made from a seasoned blend of beef and pork mince, pressed into a rectangular block and sliced into squares. It's a beloved part of a full Scottish breakfast, often served alongside tattie scones, eggs, and bacon.
This recipe brings the authentic taste of a Glasgow café right to your own kitchen, with a simple homemade version that's far superior to shop-bought. The key is toasting the coriander and nutmeg to release their oils, which gives the sausage its distinctive warm, spicy note.
Ingredients
UK and US measurements are both included for every recipe.
Beef mince (20% fat)
protein250 g
Imperial measurement: 9 oz
Pork mince (20% fat)
protein250 g
Imperial measurement: 9 oz
Fine dry breadcrumbs
grain50 g
Imperial measurement: 1/2 cup
Coriander seeds, toasted and ground
spice1 tsp
Ground nutmeg
spice1/2 tsp
Freshly ground black pepper
spice1 tsp
Fine salt
seasoning1 tsp
Ice-cold water
liquid50 ml
Imperial measurement: 1/4 cup
Lard or sunflower oil, for frying
fat1 tbsp
Tattie scones, to serve
other4
Eggs, fried or poached, to serve
protein4
Method
Toast and grind the spices
PT2MIn a dry frying pan over medium heat, toast the coriander seeds until fragrant, about 1 minute. Grind them in a spice grinder or mortar and pestle.
Mix the sausage meat
PT5MIn a large bowl, combine the beef mince, pork mince, breadcrumbs, ground coriander, nutmeg, black pepper, and salt. Add the ice-cold water. Mix with your hands until everything is evenly distributed and the mixture feels sticky.
Shape the Lorne sausage block
PT2HLine a 1-pound loaf pan with cling film, leaving overhang. Press the meat mixture firmly into the pan, smoothing the top. Fold the cling film over the top and press down to compact. Refrigerate for at least 2 hours, or overnight, until firm.
Slice the sausage
PT2MLift the firm block out of the pan using the cling film. Cut into 8 equal squares, each about 1 cm (1/2 inch) thick.
Fry the Lorne sausage
PT8MHeat the lard or oil in a large frying pan over medium-high heat. Fry the sausage squares for 3-4 minutes per side, until well browned and cooked through. Drain on kitchen paper.
Serve
PT1MServe the Lorne sausage hot with tattie scones, fried or poached eggs, and your favourite breakfast accompaniments.
Equipment
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Nutrition facts
Tips
- For the best texture, use a mixture of beef and pork with a fat content of around 20%. This keeps the sausage juicy and prevents it from drying out.
- Toasting the coriander seeds is a small step that makes a big difference. It deepens the flavour and gives the sausage its characteristic warm, spicy note.
- Chilling the mixture is essential. It firms up the meat, making it easier to slice cleanly.
- For.
- For a quicker set, place the pan in the freezer for 30 minutes.
- Lorne sausage is traditionally served with tattie scones, but it's also great in a roll with brown sauce or as part of a full Scottish breakfast.
Serving suggestions
- Serve with tattie scones and a fried egg for a classic Scottish breakfast.
- Stuff into a soft roll with brown sauce for a traditional sausage roll.
- Pair with grilled tomatoes, mushrooms, and black pudding for a full Scottish breakfast spread.
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Recipe by
Oliver Whitmore
Specialises in British cuisineOliver makes Sunday roast with Yorkshire puddings the size of your face. He says 'gravy is a beverage'.
Describe yourself in three words: Roasty, gravy boat, Yorkshire pride.