Sliced sausage

The lorne sausage, also known as square sausage or slice sausage, is a traditional Scottish food usually made from ground meat, rusk and spices. It is commonplace in traditional Scottish breakfasts.

The exact origins of the lorne sausage remain unclear, but it remains a favourite in Scottish cooked breakfasts and 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 one or two slices from a plain loaf of bread.

In 2009 there was a campaign to grant protected status to the lorne sausage, meaning it could only bear the name 'lorne sausage' if it was made in Scotland.

Sausage meat – which is a mixture of pork and beef – is minced and then mixed with rusk and spices and is set in a rectangular cuboid tin. Once set, it is sliced into pieces generally about 10 cm square by about 1 cm thick. The sausage is rarely a perfect square given the minced state of the meat. Unlike other forms of traditional sausage, square sausage is not encased in anything and needs to be tightly packed into a mould to hold it together.

There are two main theories as to where the name of the sausage originates:

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