Scottish square sausage (also known as lorne or slice sausage) is a breakfast classic enjoyed across the whole of Scotland and it couldn’t be easier to make – the bulk of your time will be spent waiting for the sausage to chill in the fridge/freezer for easy slicing.
This Scottish square sausage is perfect paired with Potato Scones.
- 750 grams mince 20% fat (see notes)
- 2 teaspoons ground coriander powder
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon onion powder
- 2 teaspoons sea salt
- 1 1/2 teaspoons black pepper
- 1/4 teaspoon white pepper
- 200 ml cold water
- 150 grams panko breadcrumbs
- 1 200g black pudding, coating removed optional
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In a large bowl or mixer, combine beef mince, coriander powder, nutmeg, onion powder, salt, black pepper and white pepper. Mix briefly until meat and spices are combined.
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Add the water and mix well once more. Add the panko breadcrumbs gradually, stirring well to combine.
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Line a 1lb loaf tin with cling film. Add the prepared sausage mix to the pan and press down well with a spoon. If desired, add the black pudding half way through filling the tin. Lift the loaf tin up and drop it on a hard surface 2-3 times to get rid of any air pockets. Wrap the cling film tightly over the top of top of the sausage and set aside in the fridge to chill for 2 hours.
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After 2 hours, remove the sausage from the loaf tin and place in the freezer for 2-3 hours or until semi-frozen. At this stage, the sausage can be unwrapped and sliced into 18 individual sausages.
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Once sliced, wrap the sausages individually or in batches as desired and return to the freezer.
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To serve: defrost sausage slices in the fridge for 5-6 hours (or overnight). Once defrosted, heat a frying pan with 1 teaspoon of vegetable oil over a medium heat. Fry the sausage slices for 5-6 minutes, turning often until browned and cooked through.
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Serve on a crispy morning roll or as part of a full scottish breakfast!
Beef mince or pork mince can be used (I like a mix with 500g beef mince & 250g pork mince). Whichever combination you use, ensure the meat has at least 20% fat content for best results.
If you like this square sausage recipe, you might be interested in buying my book: The Takeaway Secret (2nd edition)
Thanks I am a mother and very busy! This helped me alot!
I’m not a Mother, and not very busy and this also helped me a lot. Seriously though taste great, my mum used to make these many a year ago. Thanks.