Modern Recipes

Traditional Scottish rolls and sausage incorporating cheese, tomato and onion A roll and sliced sausage must be right up there among the most popular of all Scottish food creations widely enjoyed on a regular basis. A sliced sausage (also commonly called Lorne or square sausage) for those outside Scotland is a sausage sliced from a larger block of sausage meat, rather than one where the meat is stuffed in to a skin to form a conventional sausage shape. The sausages can be either grilled (broiled) or fried and even though grilling is generally the healthier option, I always fry them in vegetable oil as I find they can dry out so easily under the grill. While the sausage is usually added to a plain bread roll (optionally buttered) and eaten as is with the addition only perhaps of some fried onions and/or sauce, I enjoy experimenting with different toppings for a plain roll and sausage. This simple combination of cheese, tomato and onion is one of my favourites. Frying Scottish sliced sau...

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...