The Lorne sausage, also known as square sausage, slice or flat, is a traditional Scottish sausage, but isn’t actually a sausage since it isn’t incased in a skin or is cylindrical. Usually made from minced meat, rusk and spices. It is commonplace in traditional Scottish breakfasts.
Name
It is thought that the sausage is named after the region of Lorne in Argyll; advertisements for ‘Lorne Sausage’ have been found in newspapers as early as 1896. This was long before comedian Tommy Lorne, after whom the sausage has been said to be named, became well-known.
History
The exact origins of the Lorne sausage remain unclear. It is often eaten in the Scottish variant of the full breakfast or in a breakfast roll. The sausage is also an appropriate size to make a sandwich using a slice from a plain loaf of bread cut in half.
Preparation
Sausage meat, in this case a mixture of pork and beef, is minced with rusk and spices, packed into a rectangular tin with a cross-section of about 10 centimetres (3.9 in) square, and sliced about 1 centimetre (0.39 in) thick before cooking. Square sausage has no casing, unlike traditional sausages, and must be tightly packed into the mould to hold it together; slices are often not truly square.
Interesting-love the look of that plate.
The packing style of that ‘sausage’ reminds me of the way they pack corned beef: nothing like actual corned beef, but good for it’s purposes such as detailed here. No “rusk”, which would make it more like a meatloaf (also eaten sliced on sandwiches as well as on a plate). But I’ve never seen a canned meatloaf (or bread sausage) that I know of.
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