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.
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.
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.
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.