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Lorne Sausage Recipe

We don’t stock a specific Lorne Sausage Seasoning but we do get asked, and lots of Scots Ex-Pats are keen to have a go at making Scotland’s unique Square Sausage. So here is a good recipe for making your own Home Made Lorne Sausage. And thanks to Paul Peacock for supplying the recipe!

Lorne sausages are the only sausages named after a comedian, Tommy Lorne. Well, that’s what Tommy Lorne said! All kinds of legends have grown up about him, and he isn’t even called Lorne, but Corcoran! Lorne sausage is mentioned long before his birth in 1890 so his claims were probably artistic license and the sausage has a long tradition in Scotland.

Traditionally made with Beef and sometimes with the addition of Lamb it now often includes Pork alongside the Beef. No skins are needed and no fancy methods of cooking, just wack it in a frying pan and serve between white bread or as a fry up with plenty of brown sauce and ketchup!
The sausage itself is a mix of beef and pork (not too lean as you need a good bit of fat) seasoned with salt and pepper, coriander seed and nutmeg, bound with an egg, and a little water.

Scottish Lorne Sausage Recipe


  • 500 g minced beef
  • 500 g minced pork shoulder
  • 180 g rusk
  • 5 g ground coriander
  • 5 g ground nutmeg
  • 12 g salt
  • 3 g white pepper
  • 1 egg
  • 200 g chilled water

Step by Step Method

1. Mix all the spices and the salt with the meat and mix well and then gradually add half of the water working it into a sticky mixture.

2. Then add the rusk and again mix well. The mix needs to be stiff so add the remaining water until you feel it is a good stiff texture.

3. Cook a small piece to check the seasoning. It will not be too salty at this stage, but you might feel the need for a little more.

4. Stuff the meat into a loaf tin lined with cling film and smooth the top as best you can with a palette knife.

5. Refrigerate for a few hours before slicing into about 8 mm pieces.

6. Fry your lorne sausage in a little oil.

Alternatively to step 4 you can place the sausage into some cling film and roll it into a fat sausage before chilling and slicing.


P.S. Don’t forget to remove the plastic before cooking!