Scottish Roll and Sausage Serving Suggestions
Scottish Lorne Sausages
Scottish morning rolls do not look much different from most other bread rolls found around the world. A Scottish Lorne sausage, however, is a very different creation from almost all other types of sausage. This is because Lorne sausages are sliced from blocks of packed sausage meat, rather than being of the traditional cigar shape. They are often referred to as sliced sausages, or even square sausages, and they are most commonly eaten in Scotland for breakfast, though can be and are enjoyed at any time of day. In some ways, a roll and sausage could be described as the Scottish equivalent of a burger.
Lorne sausages also form an integral part of a full Scottish fried breakfast, served particularly in hotels, bed and breakfasts and cafes throughout Scotland. These breakfasts are substantial and often time consuming to prepare, however, so they are usually only eaten - if at all - at weekends in Scottish homes. One way to compromise between the full breakfast and a plain roll and sausage is to include some tasty additions on the roll with the sausage There are many popular inclusions in this respect which this page will look at in the first instance, before proceeding to look at a few more innovative suggestions.
How to Cook Lorne Sausages
Lorne sausages are usually shallow fried or grilled under an overhead grill. There is of course little doubt that grilling the sausages is very much the healthier option but unfortunately, unless you are very careful, this can lead to the sausages losing too much of their fat and thus flavour, leaving them a little bit dry and bland. Frying them is therefore the preferred option which is used throughout this page.
When you are frying Lorne sausages, however, it is still possible to minimise the saturated fat which you will be consuming. Traditionally in Scotland, Lorne sausages and a whole host of other items would be fried in lard. In more health conscious times, a variety of vegetable oils are used instead. What it is entirely possible to do, however, is shallow fry Lorne sausages only in the fat which they themselves already contain.
Place the sausages in a dry, cold, non-stick frying pan. Put the pan on the stove at a very low heat until some of the grease from the sausages can be seen to be escaping in to the pan. The heat can then be increased to medium and the sausages fried for around four or five minutes each side until done.
Scottish Morning Rolls
Buttering the rolls before adding the sausage and other ingredients is entirely optional and down to personal preference only. Butter can therefore be included or omitted in all instances. Recommendation? The rolls should be at least lightly buttered or they may be a little dry. Healthier option spreads such as those made with olive or sunflower oil are of course an excellent alternative.
Popular Scottish Roll and Sausage Accompaniments
A Roll and Sausage and Fried Onions
One of the most popular additions to a roll and sausage
Fried onions are a very popular addition to a roll and sausage. The onion can be cut any way you like but try peeling and halfing it before moderately thinly slicing. Break each semi-circular slice in to strands and add to the pan with the sausage after it has been turned to fry for a few minutes. Put the sausage on the roll and top with the onions. Alternatively, you may wish to fry the onions with the sausage from the outset, to give them a golden colour and slightly crisp texture.
A Roll and Sausage and Tattie Scone
Two classic Scottish creations perfectly combined
A tattie scone (potato scone) is a type of flat bread made from mashed potato, flour and salt. While tattie scones can be enjoyed just as they are, or perhaps with a bit of butter and jam, they also go extremely well refried and included either as part of a full Scottish breakfast or on a roll with a sausage. There will be some who shudder at the idea of the "double carbs" this represents but the combination works extremely well and is very satisfying.
A Roll and Sausage and Fried Egg
Two classic breakfast ingredients combined on a roll
A fried egg can provide a beautifully soft, moist addition to a roll and sausage. There are a couple of points to consider, however, if you want to enjoy it to best effect. The first is that the egg should be fried in a separate pan from the sausage, with just the minimal amount of oil. The second is that the egg should be cooked until the yolk is at least moderately firm to make for less messy eating. Get the pan fairly hot before breaking the egg in to a small cup and pouring it in to the pan. After a few seconds, reduce the heat and cook until the white appears completely set (including around the yolk) before carefully flipping to cook for a further minute on the second site.
Roll and Sausage and Bacon
A meaty feast breakfast roll
A roll and sausage and bacon can almost be a meal in itself. One sausage and two or three rashers of bacon makes for a very substantial start to the day. It is worth pointing out that bacon in the UK is very different to bacon in many other countries, particularly the United States. British bacon is taken from the back of the pig and has more meat and less fat. American bacon is known in the UK as smoked streaky bacon and - although widely available - is most commonly used only to cover the breast of a roasting bird such as turkey or chicken.
A Roll and Sausage and Black Pudding
A less common but not unheard of combination
Black pudding is very popular in many parts of the UK, particularly Scotland and the North of England. It can be found in very similar forms much further afield and is known as boudin noir in France, blood pudding or blood sausage in North America and many other names around the world. The idea of eating something made substantially with pigs' blood may be offputting to many but it truly is a delicious eating experience and works very well as an addition to a roll and sausage.
Sauces Commonly Added to a Roll and Sausage
Roll and Sausage with HP Sauce
Roll and Sausage with Tomato Ketchup
Alternative Serving Suggestions for a Scottish Roll and Sausage
The roll and sausage recipe immediately below includes a homemade Lorne sausage. If you are outside of Scotland and can't buy the sausages premade, why not give this idea a go? They can be made absolutely from scratch at home but Amazon UK does offer a premixed spice combination.
Roll and Sausage and Scrambled Duck Egg
While a roll and sausage and fried egg is very popular, a roll and sausage and scrambled egg may not be quite so widely enjoyed. The idea works very well, however, especially when a duck egg is used instead of the more traditional chicken egg.
- 1 homemade Lorne sausage
- 1 Scottish morning roll or other bread roll
- 1 duck egg
- Sliced basil leaves to garnish
- Start to fry the sausage as in the recipes above. When it has been turned, break the duck egg straight in to a small pot or saucepan and add just a little bit of butter.
- Put the pot on a medium heat and stir and work the egg all the time with a wooden spoon. When it starts to scramble, remove from the heat for a few seconds but keep stirring. Do this a couple of times over the couple of minutes or so it takes the egg to fully scramble,
- Put the sausage on the roll, season the egg at the last minute and lay it carefully on the sausage. Scatter with the basil before placing the top of the roll in place.
Liking these Recipes? Please Rate the Below!
Roll and Sausage with Grilled Cheese and Tomato
Cheese is perhaps surprisingly not one of the more popular toppings added to a Lorne sausage on a roll. In this instance, however, some Scottish cheddar is melted on top before fresh slices of tomato complete the combination.
- 1 Scottish morning roll
- 1 Lorne sausage
- 2 oz Scottish cheddar cheese
- 3 slices from a medium tomato
- Cook the sausage fully and lay it on the bottom part of the roll. Lay the sliced cheese on top and put under the grill/broiler for a minute or so until the cheese is melted. Lay the tomato slices on top, followed by the top part of the roll.
Roll and Sausage with Grated Cheese and Onion
This idea sees the cheese grated rather than melted over the top of the sausage. It is mixed with a little bit of finely chopped onion and a couple of finely sliced basil leaves before being spread over the cooked sausage.
Roll and Sausage with Salad and BBQ Sauce
Lorne sausages are not exactly renowned for being barbecued or grilled out of doors but that is probably more to do with the weather in Scotland rather than the sausages. They would work perfectly well cooked in this way but for a taste of this idea indoors, try serving them on a salad bed on the roll and topping the sausages with BBQ sauce.
- 2 morning rolls
- 2 Lorne sausages
- 3 large lettuce leaves
- 1/2 small white onion
- Salt and pepper
- BBQ sauce
- While the sausage is frying, shred the lettuces leaves and finely slice the (peeled) onion half. Toss together in a bowl with seasoning. Spread on the bottom half of the two rolls.
- Lay the sausages on the salad and drizzle with BBQ sauce.
Roll and Sausage, Chips and Beans
Sausage, beans and chips is not only a big favourire with children in the UK, it is perceived by many Europeans as the outer limits of British cuisine! Why not therefore extend the concept and serve a roll and sausage with beans and homemade chips - to kids both big and small.
The ideas featured above do not of course apply simply to Lorne sausages. They could be employed in relation to a burger or any similar form of meat patty. Hopefully, you will give some of them a try, with sausages or something else and enjoy...