Lorne is a fresh, uncured, uncased, spiced sausage traditionally served as a Scottish breakfast staple. The spice combination is more reminiscent of a French meat pie or a black pudding rather than an American country sausage. Lorne is traditionally served with soft potato flatbreads called "Tatties."

Sister Earth Creations Dianne


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix together ground beef, ground pork, bread crumbs, beef broth, brown sugar, 1 1/2 teaspoons onion powder, 1 1/4 teaspoons kosher salt, 1 1/4 teaspoons pepper, 1 1/4 teaspoons coriander, 1/2 teaspoon nutmeg, and 1/4 teaspoon allspice in a large bowl until well combined. Shape some of the mixture into 2 or 3 small patties and place remaining sausage mixture in the refrigerator.

  • Heat oil in a large skillet over medium-low heat. Add sausage patties and cook until browned and cooked through, 3 to 5 minutes per side; do not overcook or sausages will be dry. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

  • Taste cooked sausages, adding more salt, pepper, and/or spices to the uncooked mixture as desired. Press uncooked sausage mixture into loaf pans and place in the refrigerator until firm, 2 to 3 hours.

  • Remove sausage "loaves" from the pans and slice into 1/2-inch slabs. Separate slabs with plastic wrap and store in the refrigerator if you will be cooking all sausage within 4 days. Cook as directed above, over medium-low heat.

Cook's Notes:

You can use all ground beef, all ground pork, or a combination of the two. Oat flour can be used in place of bread crumbs, and cold water can be used instead of broth.

Wearing food-safe gloves to mix the ingredients is always a good idea. You can shape the sausage into individual patties instead of slabs, if you'd like.

To freeze: Separate sausage slabs with plastic wrap, place in a resealable freezer bag, and store in the freezer. To cook: remove desired amount of sausage from freezer and place in the refrigerator until completely thawed; sausages cook best if thawed completely before cooking. Cook as directed on medium-low heat.

Nutrition Facts

258 calories; 18 g total fat; 72 mg cholesterol; 237 mg sodium. 2.9 g carbohydrates; 19.7 g protein; Full Nutrition