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Lorne Sausage is a Scottish sausage that instead of being pressed into a tubular sausage skin, is pressed into a loaf form with no casing on it.

It can be made of mutton, pork, pork and beef, or beef, along with cereals and spices.

In Scotland, it is sold sliced, about 10 slices per frozen pack, or fresh from butchers and butcher's counters.

Cooking Tips
To use, just cut off slices, like squarish patties. It's raw, so must be cooked. It can be fried, deep-fried, grilled/broiled, baked or barbequed.

It doesn't contain water, so it won't sputter in pans.

Don't overcook, or it will go dry and hard. The cooked slices fit nicely in sandwiches.

See Also:

Aberdeen Sausage, Pan Sausage

Other entries for: Sausages

Aberdeen Sausage, Andouille Sausage, Andouillette, Baloney, Boudin Blanc à l’Oignon, Boudin Blanc Creole, Boudin Blanc, Boudin Vert, Bratwurst Sausage, Braunsweiger, Caña de Lomo, Chaurice, Chipolatas, Chorizo (Mexican), Chorizo (Spanish), Chouriço Sausage, Cumberland Sausage, Dampfwurst Sausages, Deerfoot Sausages, Glamorgan Sausages, Haslet, Krakauer Sausages, Lincolnshire Sausage, Linguiça, Lorne Sausage, Lucanicae, Luganega Sausage, Medisterpolse Sausage, Merguez Sausage, Morcón, Pan Sausage, Potato Korv, Rag Sausage, Sausagemeat, Sausages, Teewurst, Texas Hot Gut Sausages, Thuringia Bratwurst, Tube Sausage, Weißwürste, White Hots, Wieners, Zwyczajna Sausage, Zywiecka Sausage

Other entries for:

Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Pork, Potted Meats, Poultry, Roasts, Sheep, Steak, Veal, Venison, Yak