Square (Lorne) sausage
Photo: AllyD · CC0

History

The Lorne or square sausage, a flat slab of seasoned beef sliced from a loaf-shaped block, is a Scottish breakfast staple said to be named after the music-hall comedian Tommy Lorne. Fried and folded into a floury morning roll, the roll-and-square is Glasgow's everyday breakfast, sold in cafes and vans across the city, including the century-old University Cafe on Byres Road.

Book a food experience

Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.

Browse every bookable food experience

Common allergens: Gluten

Make it at home

Yield Makes 8 slicesHands-on 20 minTotal 1 hrDifficulty Easy

Ingredients

  • 500g beef mince
  • 100g fine dried breadcrumbs or rusk
  • 1 tsp ground coriander
  • 1 tsp ground white pepper
  • Half tsp ground nutmeg
  • 1 tsp salt
  • 100ml cold water

Method

  1. Mix the mince with the breadcrumbs, spices and salt.
  2. Work in the cold water a little at a time until the mixture is soft but holds together.
  3. Press firmly into a lined loaf tin or square tin so there are no air gaps.
  4. Chill for at least 2 hours, or overnight, until firm.
  5. Turn out and slice into square slabs about 1cm thick.
  6. Fry in a little oil over medium heat until browned on both sides, then fold into a buttered morning roll.

Tip from the editors. Chill the block hard before slicing; a warm mixture crumbles and will not hold its neat square edge.

Where to eat square (lorne) sausage

Square (Lorne) sausage in Glasgow

University Cafe ★ 4.2

£ British gastropubWest End

Why locals goA century-old, fourth-generation Italian-Scots cafe on busy Byres Road that most passers-by walk straight past for the nearby chains.

TipSit in one of the original wooden booths and finish with the double-cream ice cream made on-site.

Directions

Cafe Gandolfi ★ 4.3

£££ ScottishMerchant City

Cafe Gandolfi has anchored Glasgow's Merchant City since 1979, a warm room of hand-carved oak serving Scottish classics like Cullen skink and smoked venison.

OrderA bowl of Cullen skink followed by the smoked venison with gooseberry.

TipThe upstairs Bar Gandolfi is a quieter spot for a cocktail before or after your table downstairs.

Directions Book

All Glasgow signature dishes →

More cities are in research. Want square (lorne) sausage covered somewhere specific? Tell us where you want to eat.

Browse all dishes →