Recipe > Lorne Scottish Square Sausage

Scottish Lorne sausage, also known as square sausage, is a type of sausage without casing from Scotland. It is characterized by its rectangular shape. Lorne sausage is traditionally made with pork and beef, seasoned with a mixture of spices with black pepper and salt. After the meat mixture is prepared, it is shaped into a rectangular shape, refrigerated or frozen, sliced and fried. Lorne sausage is often served for a Scottish breakfast, fried and accompanied by eggs, bacon, beans and toast.

Lorne Scottish Square Sausage

Lorne Linguiça quadrada Escocesa

Lorne Salchicha cuadrada escocesa

Quantity(grams)

Ingredient	Quantity(grams)
Pork leg	400
Beef	400
Bread crumbs	200
Water	100
Salt	15
Instacure#1	2.4
Antioxidant(erythorbate)	2.4
Ground black pepper	0.3
Coriander seed	0.3
Ground nutmeg	0.2

Any question about how to make this recipe? Please, leave a comment with your question.

Preparation > Lorne Scottish Square Sausage

- Cut the meat into 2 cm cubes;

- Chop finely with a knife or grind to 3mm;

- Mix all the ingredients until the meat is sticky;

- To keep it in shape, use a rectangular cake pan;

- Place plastic film on the bottom and sides of the pan;

- Place the meat and press to leave it in shape and without air bubbles in the middle of the meat;

- Leave for 24 hours in the fridge to firm up;

- Remove from the fridge, remove from the rectangular shape and slice into 1cm to 2cm slices;

- Add oil to a frying pan and brown the square sausage slices;

- Traditionally eaten with bread for breakfast, but can also be served with potatoes.

Charcuterie Guide Dicas de como fazer linguiça em casa Sal de cura, o que é e quanto usar? Diferenças entre tripas naturais, colágeno e artificiais Comprar tripa Comprar sal de cura Salame fácil para fazer em casa

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Baseado em 92 avaliações. Qual sua nota?

Interações 3

André Machado

28/03/2026 16:56

Para quem está começando, um defumador caseiro simples é suficiente ou recomenda algo com controle mais preciso?

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André M.

29/03/2026 00:32

O modelo ProSmoker é ótimo mas o preço é salgado.

Clube da Charcutaria

27/03/2026 01:56

Esta técnica artesanal utiliza a ciência da cura para transformar cortes simples em iguarias complexas. O segredo está sempre na paciência e no controle da temperatura.

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