Plumtree Farms 8 Lorne Slices 480g (2024)

FAQs

What does Lorne sausage mean in Scotland? ›

Lorne Sausage, also known as Square Sausage, Flat Sausage or Slice Sausage, is a traditional Scottish food made with beef and pork. It is said to have originated in Lorne, Argyll in Scotland. If you are in Scotland and ask for a full Scottish Breakfast you will more than likely see Lorne Sausage on your plate.

Regardless of whether you call it Square sausage, Lorne or Lawn Sausage, there's just something right and reassuring about having it on your plate. And the good news is that it can easily be part of your calorie controlled diet as it has far less calories than you might think.

Shallow Fry From Frozen

Remove all packaging. Pre-heat a little oil in a frying pan. Fry the sausages over a medium heat for 12 - 15 minutes, turning frequently.

Lorne was named after a region in Scotland. One of Lorne's founders, Colin Campbell, came from the area around Oban on the west coast. Apart from Lorne Laboratories, the name Lorne is most associated with the peculiar square sausage that comes from the region. 2001: Lorne launches its first website.

Whether you call it Lorne Sausage or a Square Slice this wonderful sausage is a Scottish delicacy. Perfect as part of a full Scottish breakfast or simply in a roll with sauce. Simplicity at its best.

So, what is a full Scottish breakfast? Usually made up of bacon, link sausages, Lorne sausage (also known as square sausage or slice), black pudding, haggis, baked beans, fried mushrooms and tomatoes, toast, tattie scones and fried eggs, the full Scottish breakfast is a sight to behold.

Worst: Hormel

With a lot of additives, Hormel sausages rank as some of the worst ingredients on our list. Not only do some options, like the Hormel Italian Sausage, have MSG, but they also contain tertiary butylhydroquinone (TBHQ) and butylated hydroxytoluene (BHT).

Award-winning Falleninch Farm Steak Lorne Sausage

Pan fry or grill as part of your cooked breakfast, or serve in a buttered roll (very tasty with some brown sauce). Each block provides approx. 24 slices. Approx 1.82kg sliced.

Overall, bacon is lower in calories and saturated fat and by trimming visible fat you can lower this again, so from a nutritional stand bacon wins. However, as discussed all processed meats should be eaten in moderation due to their links to cancer.

BEFORE COOKING:- Preheat frying pan with oil. Remove all packaging and place sausages in frying pan. DURING COOKING:- Turn occasionally. AFTER COOKING:-Check food is piping hot and no pink colour remains.

Can you fry Lorne sausage? ›

Pan Fry: Heat a little cooking oil in a frying pan, to medium heat. Remove the Lorne from the packaging and fry for approximately 6-8 minutes, turning several times. Lower the heat if required during cooking. Air Fryer: Place 4 slices of Lorne into the compartment.

Do not reheat. Place items under a preheated moderate/medium grill and cook for approximately 10-12 minutes, turning occasionally. Add to a well-oiled frying pan and fry over a medium heat for approximately 10-12 minutes, turning occasionally. Drain well before serving.

The term 'square sausage' pretty much does what it says on the tin, but for context, instead of being put into casings like traditional link sausages, the sausagemeat mixture is formed into a block and sliced to make more of a 'patty'.

It's thought that the inventor of the square sausage was comedian Tommy Lorne; not, as many believe, a butcher in the Firth of Lorne on our nation's West Coast. Born Hugh Gallagher Corcoran in Kirintulloch, near Glasgow, in 1890, Tommy Lorne rose to fame as a popular pantomime act and stand up comedian.

Macbeth's Lorne sausage is really popular. Also known as square sausage this is the Traditional Scottish Sausage. Essential for cooked breakfasts and fantastic in a roll!

There will be approximately 24 slices of sausage in the block with a minimum weight of 1.82 kilos.

Here in the UK, for instance, sausages are affectionately known as 'bangers', as in 'bangers and mash'. In the London area they were sometimes known as bangers, this was because during the war time food shortages butchers used to put a lot of fat into them how are used to explode in the pan.

Black pudding is also called a blood pudding or blood sausage, and in Ireland is known as drisheen.