Modern Recipes

Homemade Lorne sausages and tomato sauce on Scottish rolls In my previous post, I looked at the Scottish roll and sausage, which sees a square/sliced/Lorne sausage served on a bread roll. I focused largely upon cooking and serving bought sausages in a healthier fashion. In this post, I'm going to look at making not only the sausages but the accompanying tomato sauce from scratch in a hopefully healthier way. The sauce has to be made first. What I am doing is essentially roasting some tomatoes in the oven before mashing them up to form a sauce. You could strain the tomatoes through a sieve or even blitz them in a food processor or blender but I ultimately chose to do neither and make a chunky, rustic tomato sauce. Take three small tomatoes and cut them in half. Lay them cut sides up on a roasting tray. Season with salt, pepper and a pinch of oregano. Grate a peeled garlic clove over the top and drizzle with extra virgin olive oil. They then go in to the oven at 150C/300F/Gas Mark 2 ...

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...