Lorne Sausage with Sweet Potato and Hash Browns

Lorne sausage is often served as part of a formulaic breakfast menu, but it is much more versatile than that! Here it is served with hash browns, spiralised sweet potato, and spring onions.

The sausage cooks fairly quickly, so it makes sense to begin cooking the hash browns first. They will be done in around fifteen to twenty minutes, in a little sunflower oil. The sausage will be cooked in around twelve minutes, at a medium heat.

The spiralised sweet potato and spring onion will be cooked in ten minutes or so in a steamer.

Served with a dressing of black pepper, and a serving of American mustard.

Lorne Sausage Breakfast

Normally I prepare scrambled egg on buttered toast (wheat-free) when I want a cooked breakfast. But sometimes you want something more calorific.

Two slices of lorne sausage, cooked slowly under glass for 17 minutes altogether, and turned twice. Plus a bread pudding with raisins, and a slice of black pudding (with no cinammon), cooked for the same length of time, and turned once.

The quartered cherry tomatoes and the mushrooms were cooked in a small knob of butter, in a small lidded pan, for about twelve minutes. The beans came out of a tin, because making them from scratch is an interesting thing to learn, but a pain to do.

Serve with freshly ground black pepper!

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.

Lorne Sausage

Square Lorne sausage with fried tomato, mustard, with (in this case) a spring onion salad. The Lorne sausage was fried in a glass-lidded vessel, to retain moisture. Better if it is cooked slowly at a lowish heat for seven minutes each side (if at room temperature at the start), to minimise buckling of the sausage. A Scottish breakfast favourite, usually with fried eggs. Black pepper to taste.

Lorne sausage was invented sometime in the last hundred years, but the basic principle of cooking food (including sausage) on a hot griddle has been part of the Scottish cooking landscape for centuries. Essentially the sausage mix is put into a rectangular or square tin, and then cut into squares. Lorne sausage comes ready cut. Juniper is one of the flavourings.

Lorne Sausage with Fried Tomato and Mustard