[HappyHippy]

I've not eaten a square sausage (or lorne to give it's 'official' title  ) for over 20 years.
I think it may have been over-exposure to them as a child  Or getting a few nasty ones  Either way, I would have gone so far as to say I hated them 

But not anymore 

My butcher made some up for me with our pork and all I can say is WOW !
Obviously I'm completely biased because it's my pork blah blah blah, but it's still a square sausage - and I love 'em  I gave my dad a pack of onion flavoured ones (he's a bit of a sausage freak) and he told me it was, without doubt, the best sausage he's ever had. High praise indeed in my book 

I made spaghetti the other night and had one left from a pack so crumbled it in with the mince - it made such a difference  Even Kaitlin (who doesn't eat spag bol normally) had 3 bowls 
I'm a convert now ! Especially since they're going to be easier to make than links 

What about everyone else ?
Are you a link fan or a lorne fan ?
Karen 

[Bionic]

I've never heard of lorne  or square sausage so I suppose its link for me. I am sure I could be persuaded though 

[HappyHippy]

Think it might be a Scottish thing Sally (my sister's OH stocks up when he visits from Nottingham)
But well worth researching  Especially if you're going to have a go at making your own sausage when your pigs go - it'll save you from having to buy a stuffer  I suppose it's just a link that's flat and doesn't have a skin really - but god, they're good  While I was typing Bruce was making said rolls and sausage for my lunch, the kids got 3 each............I got 1  That'll teach me for spending too long on the pc 

[robert waddell]

you will have to continue making the links Karen we don't have a class for Lorne this year
now i see it was butcher made   but what variety of pig went in it

[HappyHippy]

Oh Robert - get the lorne classes on quick  Don't panic, I'm still making links - got to justify spending all that cash on mincers, stuffers and skins
You're not going to like this  It was Kunekune 
And yes, butcher made cos I'm not approved by EH for making my own to sell to people yet - only selling what the butcher has cut and packed for me, but they're really good and do it to my receipes (even with all the faff that working with me entails - fussy don't come close  )
But fear not, I have a good batch of mince in the freezer, all ready to come out to play in time for the shows 
Karen 

[robert waddell]

i thought it would be kunnies so not that much  volume wise then
you will still need your mincer
we are hoping  for a deluge of entries (it is advertised in the Scottish farmer) and we will expand it more next year    pork pies etc etc

[bloomer]

which show has sausages, that has to be worth a visit!!!

karen if you have any spare lorne sausage put some aside for me to acquire and try please!!!

[HappyHippy]

i thought it would be kunnies so not that much  volume wise then

Au contraire dear Robert - the deadweights were 99 and 104 kilos 
They more than filled our chest freezer which was looking pretty empty  And cost less to raise than 6 month porkers  Admittedly it took them over 14 months to get there, but I got bacon - lovely bacon from them too 
Karen 

David I must have been talking to you on the phone while in the middle of trying to type this - probably why I sounded distracted 
Lesmahagow show has sausages, but so do all the other ones too - Doune & Dunblane, Angus, Biggar and the Smallholder & Grower Festival.
I'll keep you some lorne (providing I can keep Bruce and the kids out the freezer) see you tomorrow 

[Fleecewife]

I'm definitely links not Lorne    Maybe I'm just waiting for a good recipe.....hint hint 
My younger son lives down in deepest England and he stocks up on Lorne sausage at every visit, Scottish Cheddar too and of course our Heb hogget.  In exchange I get fresh-caught trout and salmon 

[HappyHippy]

I'm definitely links not Lorne    Maybe I'm just waiting for a good recipe.....hint hint 

I'm well overdue you a visit mrs  Maybe see if I can get up this week or next 

[Rosemary]

I love Lorne sausage. If you can get more, I'll take some

[sabrina]

I was brought up with Lorne sausage bu its not so good up here 

[HappyHippy]

Rosemary - I'll keep you some and bring them next time I see you 
Sabrina, likewise - are you due down this way soon? I'll look into the possibilities of posting a pack up if you're not. Might work if I packed them while frozen and with extra freezer packs and sent them next day delivery ?

[Lesley Silvester]

First meal I had in a cafe in Scotland I asked for sausage and chips and complained they had given me burgers.  The waitress gave me a funny look and siad, "Oh did you mean links?"  I had no0 idea what she meant.

I'll eat either so long as they are gluten free.

[smudger]

  for Lorne. Yup a Scottish thing, but even my sassanach hubbie who cannot ever, ever, ever appreciate the finer points of a white pudding supper, does appreciate Lorne when we go home. However, I thought lorne was a beef sausage or at least a mix of pork and beef?