Lorne Sausage

Square Slice Sausage

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 for Lorne Sausage

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.

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See Also: Aberdeen Sausage, Pan Sausage

Other entries for: Sausages
Aberdeen Sausage, Baloney, Blood Sausages, Braunsweiger, Brühwurst Sausages, Cured Sausages, Fresh Sausages, Glamorgan Sausages, Haslet, Lorne Sausage, Sausagemeat, Sausages, Semi-Cured Sausages, Tube Sausage

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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