Lorne (Square) Sausage

15 secs + 5 secs
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1lb (450g) Minced Beef
1lb (450g) Minced Pork (not too lean or the sausage will be dry, pork belly is fine)
6oz (170g) Fresh Breadcrumbs
4 fl oz (115ml) iced water
1½ tsp Salt
1½ tsp Coriander
1 tsp freshly Ground Black Pepper
½ tsp Freshly Grated Nutmeg



Place all the ingredients into a large mixing bowl and mix by hand ensuring that the pork and beef are mixed evenly.

Firmly pack the mix into a loaf tin or rectangular pan about 10" x 4" x 3".

Place the Lorne Sausage meat block in the freezer until its stiff enough to slice.

Remove the mixture from the loaf tin and cut into slices around half an inch thick.

Set aside a few slices for immediate consumption.

Place the rest into freezer bags separated with grease proof paper and place back in the freezer.


Allow time to defrost thoroughly and fry in a little oil until golden brown and cooked through.

Serve Hot on a soft “Bap” roll.

If you ever meet a Scot who has emigrated or has been working abroad for any length of time ask them what they miss most about Scotland. I guarantee you that “lorne sausage” will be amongst the first words they utter. So give them a try, but be aware, they are extremely addictive.