Lorne sausage (Square sausage)

n a market often diluted with fillers and additives, Stack’s Lorne Sausage (also known as Square Sausage) stands in a league of its own. We frequently get asked what makes our Lorne so special, and the answer is simple: an unwavering commitment to quality and a "meat-first" philosophy.

While many standard Lorne sausages rely heavily on rusk and water, we proudly craft ours with over 80% meat content. This high percentage ensures a richer, more robust beefy flavour and a firm, satisfying texture that won’t shrink away in the pan. We’ve kept our recipe as clean as possible, with no artificial colors, allowing the natural quality of our meat to speak for itself. 

The Stack Difference

80%+ Meat Content: One of the highest meat percentages you'll find on the market, ensuring a steak-like quality in every slice.

No Artificial Colours: We believe a great sausage should look as natural as it tastes. You won't find any synthetic dyes in our blocks.

The Perfect Blend: A traditional mix of premium beef, savory lamb, and a signature spice blend for that iconic, peppery Scottish kick.

Firm & Succulent: Because of the high meat-to-rusk ratio, our Lorne holds its shape perfectly, delivering a juicy bite every time.

Product Info & Ingredients

Ingredients: Beef, Rusk (Gluten), Beef Fat, Lamb, Water, Salt, Spices, Preservative: E223 (Sulphites).

Allergen Advice: For allergens, see ingredients in bold. Contains Gluten and Sulphites.

Storage Advice: Keep refrigerated below 5°C. 

Freezing: Suitable for home freezing on the day of purchase for up to 12 months.

Cooking Inspiration

The Ultimate Morning Roll: Fry or grill a thick slice for 3–4 minutes per side until golden brown. Serve on a fresh, crusty roll with a tattie scone and your choice of brown or red sauce.

Full Scottish Breakfast: The essential centerpiece alongside our Stornoway Black Pudding and link sausages.

Lorne & Onion Gravy: For a hearty dinner, pan-fry two slices of Lorne and serve with creamy mash and a thick onion gravy—a Scottish "Salisbury Steak" experience.

Butcher’s Top Tip

"Because our Lorne has such a high meat content (80%+), it cooks much like a burger or a steak. Don't overcook it! A medium heat is best to develop a beautiful crust while keeping the inside succulent. If you're cooking a large batch, they are fantastic finished in the oven for a few minutes to ensure they stay perfectly juicy."