Best 3 Lorne Style Fresh Breakfast Sausage Recipes
Introducing the delectable and versatile lorne style fresh breakfast sausage, a Scottish delicacy relished for its unique flavor and adaptability in various culinary creations. This savory breakfast staple, commonly hailing from Scotland, is characterized by its coarse texture, hearty taste, and versatility that seamlessly complements a wide range of breakfast dishes. Whether you prefer a traditional Scottish breakfast or a modern twist on your morning meal, discovering the perfect recipe for lorne style fresh breakfast sausage will unlock a world of culinary possibilities.
Check out the recipes below so you can choose the best recipe for yourself!
SCOTTISH LORNE SAUSAGES: SQUARE BREAKFAST SAUSAGE!
Wherever you go in Scotland you will come across Scottish Lorne Sausage, which are square and sliced. Whether you be in a Hotel, a Guest House or a Bed and Breakfast, you will be offered a Scottish cooked breakfast, that will usually include the slices of this Scottish Lorne sausage. It is nearly always on a breakfast menu, along with bacon, egg, and "tattie" (potato) scones, and many Scots will eat it in a bread roll for lunch or maybe serve it with potatoes and vegetables for dinner. This is an easy recipe - and the sausage can be frozen in slices for ease and convenience. Prep time includes chilling time. What's in a name? It is thought that the Lorne sausage, which also goes by the names of square sausage, sliced sausage or sausage slice, was an invention of the Scottish comedian Tommy Lorne who lived from 1890 and died in 1935. He was born in Kirkintilloch near Glasgow. His birth name was Hugh Gallagher Corcoran. Tommy Lorne performed in many Scottish theatres and often performed in Glasgow and Edinburgh and was much in demand for pantomime. In his own acts he would apply white make-up and wear a short kilt, a glengarry, boots that were far too big for him and a jacket that was short. He spoke in an hilarious high pitched voice. It is thought that Lorne sausages were named after Tommy Lorne because of one of his famous catchphrase: "sausages are the boys" - he loved his sausages! He often ate a sausage sandwich between his acts. It has even been suggested that not only were Lorne sausages named after Tommy Lorne and to give people an easy to make sausage sandwich, but that Tommy Lorne was the inventor of the Lorne sausage.
Provided by French Tart
Categories Breakfast
Time 3h10m
Yield 8-10 Slices, 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Lorne Sausage.
- Put everything in big bowl together and give it a really good mix by hand. Then ideally put the mix into a loaf tin or rectangular pan about 10" x 4" x 3".
- Put the sausage meat block in the freezer for a little while until it's just starting to set. Remove it from the tin and cut the sausage block into the thickness of slices you prefer.
- Put the slices, separated by cling film, into freezer bags and put them back in the freezer.
- To Serve.
- When required, defrost and grill or fry in a little fat or oil until brown and crispy on the outside, and cooked through.
- Serve with bacon and eggs for breakfast. Serve with chips and baked beans for a larger meal. Traditionally served in a bread roll ("roll on sausage" in Scotland) as a morning-after recovery aid, laced with HP Brown Sauce.
Nutrition Facts : Calories 774.6, Fat 50, SaturatedFat 17.4, Cholesterol 158.8, Sodium 1999.9, Carbohydrate 33.6, Fiber 2.6, Sugar 3, Protein 44.4
EASY HOMEMADE LORNE SAUSAGE RECIPE
This simple but tasty meat square is a Scottish classic and is perfect packed inside a morning roll or as part of a full Scottish breakfast Unlike a traditional sausage, a Scottish square sausage has no casing which means it's easy to make at home, hence why we thought it was about time we came up with our own Lorne sausage recipe.
Provided by Phil & Sonja
Categories Recipes
Time 3h10m
Number Of Ingredients 9
Steps:
- Line your loaf tin, or whatever you're using to make the square sausage, with clingfilm, with enough hanging over the edges to wrap over the opening once you've put the sausage meat in it.
- Add all the ingredients to a bowl and use your hands to thoroughly combine.
- Squash the sausage meat into the loaf tin as densely as possible. If you have any leftover you can set aside to make meat patties out of it!
- Wrap the clingfilm over the top so it's fully covered and place in the freezer for 2 hours, or until firm enough to slice.* Alternatively, leave it in the refrigerator for 24 hours until it is firm.
- Remove the sausage from the tin using the clingfilm to lift it out and then cut into 1cm slices.
- You can use it immediately, put it in the fridge to be used within the next 2 days, or put pieces of baking paper between slices and place them in a container to fully freeze and pull out to use as you wish.
- Cook in a frying pan for a few minutes each slide or grill and then serve in a morning roll with your choice of sauce, or as part of a full Scottish breakfast!
Nutrition Facts : Calories 276 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 23 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 209 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
LORNE-STYLE FRESH BREAKFAST SAUSAGE
Lorne is a fresh, uncured, uncased, spiced sausage traditionally served as a Scottish breakfast staple. The spice combination is more reminiscent of a French meat pie or a black pudding rather than an American country sausage. Lorne is traditionally served with soft potato flatbreads called "Tatties."
Provided by Sister Earth Creations Dianne
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Beef
Time 2h40m
Yield 16
Number Of Ingredients 12
Steps:
- Mix together ground beef, ground pork, bread crumbs, beef broth, brown sugar, 1 1/2 teaspoons onion powder, 1 1/4 teaspoons kosher salt, 1 1/4 teaspoons pepper, 1 1/4 teaspoons coriander, 1/2 teaspoon nutmeg, and 1/4 teaspoon allspice in a large bowl until well combined. Shape some of the mixture into 2 or 3 small patties and place remaining sausage mixture in the refrigerator.
- Heat oil in a large skillet over medium-low heat. Add sausage patties and cook until browned and cooked through, 3 to 5 minutes per side; do not overcook or sausages will be dry. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
- Taste cooked sausages, adding more salt, pepper, and/or spices to the uncooked mixture as desired. Press uncooked sausage mixture into loaf pans and place in the refrigerator until firm, 2 to 3 hours.
- Remove sausage "loaves" from the pans and slice into 1/2-inch slabs. Separate slabs with plastic wrap and store in the refrigerator if you will be cooking all sausage within 4 days. Cook as directed above, over medium-low heat.
Nutrition Facts : Calories 257.5 calories, Carbohydrate 2.9 g, Cholesterol 71.6 mg, Fat 18 g, Fiber 0.2 g, Protein 19.7 g, SaturatedFat 6.7 g, Sodium 236.7 mg, Sugar 1.4 g
Tips:
- Use high-quality pork: Lorne sausage is traditionally made with pork shoulder, but you can also use pork butt or ham. Choose meat that is fresh and has a good fat-to-lean ratio.
- Grind the meat coarsely: This will give the sausage a more rustic texture. If you don't have a meat grinder, you can ask your butcher to grind the meat for you.
- Season the sausage well: Lorne sausage is typically seasoned with salt, pepper, sage, and thyme. You can also add other spices, such as garlic powder, onion powder, or paprika, to taste.
- Chill the sausage before cooking: This will help the sausage hold its shape while cooking.
- Cook the sausage over medium heat: This will prevent the sausage from burning. If you are cooking the sausage in a pan, be sure to add a little bit of oil or butter to prevent sticking.
- Cook the sausage until it is browned on all sides and cooked through: The sausage should be cooked to an internal temperature of 160 degrees Fahrenheit.
Conclusion:
Lorne sausage is a delicious and versatile breakfast meat. It can be served on its own, with eggs and toast, or used as an ingredient in other dishes, such as sandwiches, casseroles, and soups. With its simple ingredients and easy-to-follow instructions, this recipe is a great way to make your own Lorne sausage at home.
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