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
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.
Add the water and mix well once more. Add the panko breadcrumbs gradually, stirring well to combine.
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.
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.
Once sliced, wrap the sausages individually or in batches as desired and return to the freezer.
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.
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) is packed full of over 120 takeaway & fast-food recipes and is available to buy in kindle or paperback form here.