© Shutterstock

Lorne or square is a debate that has raged for decades over what a flat piece of Scottish sliced sausage should be called. Brian Stormont looks at the history and appeal of the breakfast staple.
A piece of sausage meat on a roll with some brown sauce, for me, is something of absolute delight, particularly on a weekend morning when you don’t have to rush off to work.
Continue Reading
Log in or subscribe to receive exclusive premium content, including expert opinion and insight as well as special investigations, just for our subscribers!
Subscribe