In Scotland you can just nip into the corner shop, supermarket, local cafe or local butcher and there it is, all pink and square, waiting to be bought. I love the stuff The Marquess was a well known ­figure, being a member of parliament as well as Governor General of Canada, and the practice of naming foods after famous people, especially aristocrats, was very common in this period – so it is possible that an ­enterprising butcher named his ­sausage after the Marquess.

It is thought that the sausage is named after the region of Lorne in Argyll; [2] advertisements for 'Lorne Sausage' have been found in newspapers as early as 1892. [3] [4] [5] This was long before comedian Tommy Lorne, after whom the sausage has been said to be named, became well-known. [6] History [ edit ]You can use it immediately, put it in the fridge to be used within the next 2 days, or put pieces of baking paper between slices and place them in a container to fully freeze and pull out to use as you wish.

Put the meat into the lined loaf tin and push it against the bottom and sides of the tin to try to remove any air gaps. These will be holes in the sausage if they aren't removed. When it's completely tight, cover the top of the sausage with plastic wrap and place the loaf tin in the freezer for about 3 hours. In fact there maybe many of you already shouting at me that it's a sausage patty and I can't argue. All I will say however is that the Scottish Lorne sausage is quite possibly the original and the daddy of them all. You may also hear it described as a "flat sausage" or a "butchers slice", served for breakfast between two slices of bread, no butter, no sauce, no nothing, it's just a beefy Lorne sausage slice and it tastes delicious! Cut the pork meat into chunks (size should be according to your meat grinder instructions). Once it is all cut, place into the grinder with a medium to coarse grind plate (about 5mm). You need to use meat that has a high percentage of fat, otherwise the sausage will be dry. Often these sausages shrink a lot when cooked as the fat content is high! The Fence is the first in this series of post-apocalyptic military survival thrillers from the torturous mind of Scottish horror and science fiction novel writer C.G. Buswell.Homemade Lorne sausage, or Scottish square sausage, is extremely easy to make. If you’re missing this Scottish breakfast staple and sandwich filling, this recipe is for you! Technically nutmeg isn't a nut, it's a seed so those with a nut allergy may not have problem with nutmeg, but it may affect those with a seed allergy. My Scottish Lorne Sausage Recipe contains nutmeg so please avoid if you have an allergic reaction to nutmeg. Ingredients:- When foaming, add the eggs and season with salt. Slowly draw a spatula through the eggs a few times as they set. Remove from the pan while the eggs are still a little runny. This Scottish Lorne Sausage recipe makes about 1.1kg (2½lbs) which will fit into a standard 2lb loaf tin.

Cover with the second sheet of crescent roll dough. Spread the dough out to cover the sausage and press to seal up the ends. As usual, we dove headfirst into as many old recipe books as we could, researching Stovies to try and find the most traditional recipe that we could, and then made adjustments based on what we’ve learned from friends and family (and you guys!) too.p>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:

Prepare a loaf tin by lining it with wax paper or by using an aluminum tin (reusable). Plastic wrap works great, but I’m trying to cut down my use of it for environmental reasons. Thanks to Jaydee for the suggestions in the comments below.

With it being the 19th century, and by his social standing, the Marquess of Lorne had a lot of things named after him. Lorne became a common forename in Canada. There are also several towns called Lorne in Canada, as well as a lake and another town in Victoria, Australia. A popular make of shoe in Britain was also named after him. p>Here is my lovely Monty, a seal point Siamese, and Willow, sitting in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:

Irene, the friend who gave me this brilliant recipe, is one of those ladies that help shape how a place is, she was one of the first people I met when I came to Texas.The exact origins of the Lorne sausage remain unclear. It is often eaten in the Scottish variant of the full breakfast or in a breakfast roll. The sausage is also an appropriate size to make a sandwich using a slice from a plain loaf of bread cut in half. [2] Preparation [ edit ]