Lorne, or square sausage, is an essential component of a Scottish fry-up. On weekend mornings, across the country, people are waking up to the smell of lorne sausage, potato scones, bacon, and baked beans. No links in this household, please.
Marks and Spencers do gluten-free square sausage, but we have rarely seen a gluten-free version elsewhere. It is becoming so easy these days to find gluten-free link sausages, even as the norm for some ranges, but the poor lorne sausage is left to the side, packed full of gluten.
Thankfully, lorne sausage is much easier to replicate at home than link sausages. No need for fiddling around with casings. Just chuck everything in a bowl, mix it around, pat it into shape, slice, and slap under the grill.
I love cooking from scratch, and I think that even if I wasn’t making it myself for gluten-free purposes, I’d probably make my own lorne sausage anyway. You can control the spice quantities and really tailor it to your personal preferences. Lorne sausage is meant to be lightly spiced with coriander, pepper, and nutmeg, but I feel that barely comes through in shop-bought stuff.
In this recipe, I replace the breadcrumbs with millet flakes – I was surprised by how well the millet flakes actually held the mixture together! They also add a little extra sweetness to the mixture which is nice with this mix of spices. Don’t worry though, it’s not a sugary sweetness, it’s very delicate.
You don’t have to use the millet flakes in this but I think they look really good. I also want to add a disclaimer that I have since realised that this brand of millet flakes is not safe for coeliacs as it has a ‘may contain gluten’ warning on the back. We’ve become a lot stricter with cross-contamination since I made this recipe a while back.
Michael loves lorne sausage in a roll with Heinz mustard pickle. I’m more a brown sauce or ketchup gal. Whatever condiments and breakfast items you like to have with lorne sausage, make sure you prep it for the coming weekend!
- 800g of mince (mixture of pork and beef)
- 150g millet flakes or buckwheat flakes or gluten-free oats (I used millet)
- 3 tsp cracked black pepper or white pepper
- 2 tsp ground coriander
- ½ tsp nutmeg
- 100ml cold water
- In a medium sized bowl, mix the mince until pasty.
- Add the millet flakes (or equivalent) and spices and combine well. Using your hands would be best for this.
- Pour in the water and combine well.
- Transfer the mixture to a loaf tin and pat down until it is an even block. Cover and place in the freezer for 30 minutes.
- After 30 minutes, remove the loaf tin from the freezer and turn upside down until the block of mince comes out. Slice the block into 12 pieces. At this stage, I set aside some slices to freeze.
- When the slices have thawed completely, preheat the grill to medium high (if frying, skip this stage).
- Cook the slices under the grill for 10-15 minutes, turning halfway through. Check they are no longer pink in the middle before serving. If frying, then fry for around 5 minutes each side in a little splash of vegetable oil).
- Serve as you please - in a roll or part of a full Scottish fry up!