Scottish Roll and Square Lorne Sausage Recipe

The Lorne sausage is a type of sausage produced and extremely widely enjoyed in Scotland. It has no skin and is produced in blocks, which are subsequently sliced. This leads to the terms square sausage and sliced sausage also being frequently applied. The principal meat used in the production of Lorne sausage is minced or ground beef but it is common for pork also to be added, sometimes in a ratio as high as fifty/fifty.  

What? How can a roll and sausage possibly be healthy , I hear someone ask? That is what I am about to show you...

It is of course common practise for those less scrupulous of butchers and sausage manufacturers to put all sorts of undesireable ingredients into the production of sausages of any description, not just Lorne sausages. That is why the first thing we must do is make sure that we buy our sausages from a reputable butcher or outlet. This should not prove too difficult for most of us and if you are in any doubt, ask around!

The next thing we must consider is how we are going to cook our sausages. Frying them in animal fat - or even vegetable oil - is quite simply not an option if we wish our roll and sausage to be considered in any way healthy. The only option is to grill. This allows much of the excess saturated fat to drain away instead of going towards clogging our arteries.

The third thing we have to consider is what other ingredients we are going to have on our roll and sausage, as just a plain bread roll with the Lorne sausage on it could be classed as being - at best - a bit dull.

Why not give this recipe a try?

Ingredients

1 plain bread roll (halved horizontally)

1 Lorne sausage

1 oz grated Cheddar cheese (or any other hard cheese)

1 large slice of white onion (separated in to rings)

Pinch of dried sage

Method

Put your grill on to heat and cook the sausage(s) under it for about three to four minutes each side until done. Place the sausage on the bottom half of the bread roll and add the onion rings, followed by the grated cheese. Scatter with the dried sage and put back under the grill until the cheese melts. Place the top on the roll and serve your perfect, healthy roll and sausage.