“What is a Lorne sausage?” I hear you ask.
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.
“Why such interest in Scottish Lorne?” you reply.
Because at Ramsgate Beach Foodies market on Saturday (open 8am – 1pm every Saturday) we met a thick accented, meat-loving Scotsman who owns and runs A Taste of Scotland. It seemed this was his first visit to Foodie’s Market and we sure do hope he returns. After passionately talking us through every ingredient in his offerings of gluten free sausages, mini Haggis and Lorne sausage it was his description of the Scottish Lorne that captured our attention and lightened Scotty D’s wallet.
|Sunday’s Scottish Lorne fry-up
With a big night out planned for that evening, it was agreed that the Lorne would be the perfect thing for a Sunday breakfast.
Scotty D was at the helm on Sunday, so I knew all would be well. We were told the Lorne was an extremely dense sausage so after lightly frying the Scottish Lorne, Scotty D made a side of mushrooms and ribbon zucchini with herbs and spring onion, dill eggs and served the dish with fresh wild rocket (also picked up at Foodies).
The Lorne was a sensation. After cooking, it coloured a very dark chocolate brown and while it was dense as promised, it remained extremely moist. It’s flavour packed a punch and coupled with the sharp rocket, it was the mushroom, zucchini and egg that brought lightness and smoothness to the dish.
I do hope A Taste of Scotland returns to foodies next week. Given how wonderful his Lorne is, I might be tempted to try his Haggis!