Premium Scottish Lorne - Sausage Seasoning - 250g

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Line a 2lb loaf tin with stretch wrap, drop the sausage meat mixture in and refregerate for 24 hours to let it set. However, there is evidence of advertisements from butchers for “Lorne Sausage” at least 6 years before Tommy Lorne was even born.

It may have got it's name from Lorn in Scotland, but it is not possible to prove that it originated there. Now all of these dishes are made for the love of them because they’re all so tasty and they remind people of home and growing up. When were Stovies first made?

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You can add these at the beginning just after the onions to allow some of the fat to come out and flavour the dish. The Marquess of Lorne, in the late 19th century, was well-known for marrying one of Queen Victoria’s daughters, so it’s possible the sausage was named for him for some reason. I mean, who doesn’t want a sausage named after them?! Roughly dice your beef or substitute meat like sausages. You can see our variations below for some different ideas. Some people also use sausages to make up the difference if you need extra meat.

It is usually made from equal measures of minced beef and pork (450g), an egg to bind the ingredients with rusk such as breadcrumbs (170g) and salt and pepper seasoning. Spices used in a traditional square sausage recipe will be nutmeg and coriander seed to give the much loved spicy flavour. Just a teaspoon of each.There is leftover Beef Roast Stovies, Sausage Stovies, Corned Beef Stovies and Vegetarian Stovies recipes, to name but a few! Either that, or the butcher had a very dry sense of humour by likening the texture to a Lorne shoe. Using breadcrumbs or rusks also means the sausage won’t be dry and chewy. They help to absorb moisture. We used natural breadcrumbs in our Lorne sausage recipe, but you could also use rusk.

In the past, Scottish ­emigrants have taken Lorne ­sausage with them wherever they go, with Australia’s ‘steakette’ and the North American sausage pattie both ­bearing an uncanny resemblance to the original. Variations of leftover recipes can be found in every country. For example, the English have Bubble and Squeak, the Welsh have Cawl, and the Irish have Colcannon.

Other theories

I learned how to make sausages when I was a little girl because you’re not actually Italian if there aren’t sausages being made, right? Whether sausages are Italian, British, Polish, German, or any other cuisine, they’re all pretty much made the same way. Just to clarify, you can still have sausage meat without it being stuffed into a casing, such as this Lorne (square) sausage from Scotland.