📝 About This Recipe
A cornerstone of the full Scottish breakfast, the Lorne sausage is a savory, spiced masterpiece known for its iconic square shape and unique texture. Unlike traditional links, this beef-based delicacy is seasoned with a warm blend of coriander, nutmeg, and plenty of black pepper, then bound with rusk for a tender, melt-in-the-mouth finish. It is the perfect, hearty centerpiece for a morning roll or a fry-up, offering a nostalgic taste of Glasgow heritage in every bite.
🥗 Ingredients
The Meat Base
- 500 grams Ground Beef (high quality, at least 15-20% fat content)
- 500 grams Ground Pork Shoulder (for moisture and flavor)
The Binder
- 1.5 cups Fine Breadcrumbs or Pinhead Rusk (rusk provides the most authentic texture)
- 150 ml Ice Cold Water (essential for emulsifying the fats)
The Signature Spice Blend
- 2 teaspoons Fine Sea Salt
- 1.5 teaspoons Coarse Black Pepper (freshly ground is best)
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/4 teaspoon Ground Mace (adds a subtle, traditional floral warmth)
- 1/4 teaspoon Allspice
For Frying
- 1 tablespoon Vegetable Oil or Lard (for the pan)
👨🍳 Instructions
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1
In a small bowl, whisk together the salt, black pepper, coriander, nutmeg, mace, and allspice until perfectly combined.
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2
Place the ground beef and ground pork into a large chilled mixing bowl. Using your hands, lightly toss them together to distribute the different meats.
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3
Sprinkle the spice blend evenly over the meat, then add the breadcrumbs or rusk. Begin mixing with your hands to incorporate.
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4
Gradually pour in the ice-cold water. This is the secret to a juicy sausage; the water helps the rusk hydrate and ensures the fat binds to the meat.
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5
Work the mixture vigorously for 3-5 minutes. You want the proteins to develop a slightly tacky, emulsified texture—this prevents the sausage from falling apart when sliced.
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6
Line a standard 2lb loaf tin (approx. 9x5 inches) with plastic wrap, leaving plenty of overhang on the sides.
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7
Transfer the meat mixture into the tin. Press down firmly and into the corners to ensure there are no air pockets. Smooth the top with the back of a wet spoon.
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8
Fold the excess plastic wrap over the top and refrigerate for at least 4 hours, or ideally overnight. This allows the spices to permeate and the loaf to set firm.
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9
Once set, lift the loaf out of the tin using the plastic wrap. Place it on a cutting board and use a sharp knife to cut slices approximately 1/2 inch (1.5cm) thick.
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10
Heat a heavy-based frying pan or griddle over medium heat with a small amount of oil or lard.
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11
Place the square slices in the pan, being careful not to overcrowd. Fry for 4-5 minutes on the first side until a deep, dark brown crust forms.
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12
Flip the sausages and fry for another 4-5 minutes until cooked through. The internal temperature should reach 160°F (71°C).
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13
Drain briefly on paper towels before serving hot.
💡 Chef's Tips
Always use meat with a decent fat content; lean meat will result in a dry, crumbly sausage. If you don't have a loaf tin, you can shape the meat into a rectangular block by hand on a sheet of parchment paper. For the best texture, ensure your water is truly ice-cold to keep the fat from melting during the mixing process. If the mixture feels too wet, add a tablespoon more of rusk, but remember it will firm up significantly in the fridge. You can freeze the sliced raw sausages with parchment paper between them for an easy breakfast anytime.
🍽️ Serving Suggestions
Serve inside a soft 'well-fired' Scottish roll with a generous dollop of brown sauce. Make it a 'Full Scottish' by pairing with tattie scones, black pudding, and a fried egg. Enjoy alongside a strong cup of builders' tea or Scottish breakfast tea. Top with sautéed onions for a savory lunch sandwich. Serve with a side of baked beans and grilled tomatoes for a classic brunch plate.