Modern Recipes

Black pudding Lorne sausages on rolls with fried peppers and onion A roll and sausage is usually considered a fairly unhealthy item, almost like the Scottish equivalent of a burger. If you think about it, though, and break down a roll and sausage in to component parts, it needn't be quite as unhealthy as you first think. For example, if you buy low quality sausages and white rolls packed full of salt and sugar, spread the rolls thickly with salted butter, fry the sausages in lard and squeeze on a great glug of tomato ketchup before closing the rolls over, you are going to have a pretty unhealthy production. Sure, I agree it will taste great - but the saturated fat, salt and sugar in your light breakfast/lunch is probably more than you should consume in the course of several days! So how can we make a roll and sausage healthier but still enjoy it every bit as much? Don't believe it's possible? Why not give this idea a try? Blackheart Lorne sausages see black pudding stuffed ...

Roll and Lorne sausage, fried onions and HP Sauce Whether you call them Lorne sausages, sliced sausages or square sausages (unless they're round), Scotland's most popular (probably) type of sausage is pretty different from sausages you are likely to find elsewhere. This is because rather than being stuffed in to skins, the sausage meat is compressed in to blocks and subsequently sliced. Consisting usually of a combination of minced (ground) beef and pork as well as a variety of seasonings and spices, sliced sausages are probably Scotland's equivalent to the burger, especially when served on a Scottish morning roll. As with any such creation, a Scottish roll and sausage is not always the healthiest of food items. The sausage will often contain artificial colours and preservatives, it may be made with very low grade meat and even meat by-products (bone and gristle), then it will be fried at home in lard before being served on a heavily buttered roll with a variety of sugar an...