Lorne Sausage Breakfast, with Fried Onion and Tomato

I've always enjoyed the square Scottish beef sausage known as Lorne sausage, or steak Lorne. But it took me a very long time to cook it in such a way that it didn't buckle in the middle. This meant it was difficult to cook evenly.

In the end I discovered the secret was to cook it at a lower temperature, and to cook it for the most part under glass.

There is sufficient fat in the sausage so that it isn't necessary to prime the pan with oil. Preheat the pan, and turn down the temperature to close to the lowest heat. Add the sausage, and cover the pan. Cook slowly for seven minutes on each side. If it looks done, it probably is, so watch its progress carefully.

Served in this instance with fried onions and tomato, an egg fried in a separate pan with a little oil, and garnished with some English mustard.