As chip shop customers flock to try battered square sausage, here’s five more ways to enjoy this Scottish staple

By Brian Stormont

October 27 2020, 5:00 pm

Ilario’s fish and chip shop in Kincardine has been hitting the headlines as customers show their love for battered square sausage on a roll.

As Scots we love our food innovations – and at times the more unhealthy and greasier the better.

We have had our deep fried Mars Bars, of course, and deep-fried pizza, or pizza crunch as many call it, is a popular treat from the chippy.

But there’s a new kid on the block – the deep fried slice or lorne (or square) sausage!

Liario’s famous battered square sausage.

Ilario’s fish and chip shop in Kincardine has been deep frying the famous Scottish sausage on a roll and it’s proved to be hugely popular with customers eager to try it.

Having researched the history of lorne/square sausage for a recent article, I wanted to find out what other things you can do with the succulent pink sausage meat treat.

Here are five things you can make with some lorne sausage:

Lorne meatballs in a tomato sauce

This recipe from Robertson’s Fine Foods ticks a lot of boxes and adds a little Italian flair to your tasty lorne

Lorne Sausage Meatballs in Tomato Ragu with Penne Pasta

Lorne stewed with onion gravy

Now, I know you’re shouting at your screen or phone now, but hear me out. This really works.

Ingredients

4 slices of lorne sausage
1 onion
1 tbsp of flour
Salt and pepper
400mls beef stock

Stew your lovely lorne in onion gravy for square sausage with a difference.

Method

Simply seal your lorne sausage off in a little butter or oil, then remove from the pan.
Add the onions and cook until caramelised, then add your flour and salt and pepper and cook for a few minutes.
Slowly add then beef stock and de-glaze your pan to create your gravy.
Return your lorne to the pan and bring to the boil, then simmer for 20-25 minutes.
Serve with mashed potatoes and vegetables of your choice.

In stovies

There are no rules when it comes to make amazing stovies. In fact, the Station Hotel in Carnoustie, Angus, is world-famous for its stovies – and you will everything in there from liver to steak and sausages!

Simply cut your leftover lorne up and add it to your stovies while cooking them. Voila!

Vegetarian lorne sausage

There is absolutely no reason why non-meat eaters should miss out on this tasty treat. Perthshire butcher Simon Howie does a veggie version which is absolutely delicious people have said, including Dundee University rector Jim Spence who is a big fan.