Originally Posted by Chris (Post 36099863)

I love a cooked breakfast … the full Scottish version has a local delicacy called Lorne sausage, which is a square slice of beef sausage meat, unskinned. It is very difficult to cook well and doesn’t survive on a hotel breakfast buffet for any length of time because it’s prone to dry out, but when it is done well, and served fresh, it’s delicious. Needless to say my B&B always did it very well indeed. :D

Around here you can also get haggis prepared in a chub like a black pudding, so it can be sliced and fried in the same way. If I had to choose haggis or black pudding slice I’d usually go for the haggis, though I would take both if I could.

Bacon has to be unsmoked. Bread has to be fried. Add beans, a grilled tom and maybe a hash brown or two and we’re good to go. Put mushrooms anywhere within a yard of my plate and it’s a hanging offence.

Originally Posted by TheDaddy (Post 36099891)

Did not does? I was planning on visiting next year as well :(

I love every thing, with hash browns or chips and my Grandma used to make me something called bratkartoffein which was nice.

Oh yes don't like scrambled eggs because of something gross I did with them years ago :sick:

Originally Posted by Chris (Post 36099863)

I love a cooked breakfast … the full Scottish version has a local delicacy called Lorne sausage,

Originally Posted by Jaymoss (Post 36099897)

I invested in a meat grinder/mincer and make my own sausages. I found a lot of the skins too tough so in favour used a burger press to make sausage burgers. So much easier to put on a bread roll too

Originally Posted by Chris (Post 36100005)

Yep, that’s pretty much what a Lorne sausage is, though rather than being pressed in individual patties, it’s typically found in a butcher’s shop in a long box shape that yields squares of meat when sliced.

We favoured Lorne sausage over links in our B&B because they cook faster and because our walkers’ breakfast was filled rolls rather than plated items. Lorne does indeed work very well in a bread roll, especially a Scottish morning roll which has a crispy, well-fired crust and a light, open texture within.

Gosh I’m hungry now