Talk:Lorne sausage

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Is it possible to add something derogatory? I live in Scotland and have tried this stuff time and again thinking there must be something good about it. I have never found it worth eating. I have come to think that, along with the deep fried Mars bar, it epitomises the worst of Scottish cuisine.

<<You have never has a pizza crunch then?>> (For everyone else outside of Scotland, A pizza crunch is half a cooked pizza that has been deep fried in batter....) - Also, just for a joke I tried looking up deep fried Mars bar, only to find there is an article on it, Is there anything that isn't here on Wikipedia??

Maybe someone could start a "Most Un-healthy Foods" page —Preceding unsigned comment added by 92.237.8.141 (talk) 09:17, 5 November 2010 (UTC)[reply]

78.148.109.237 (talk) 20:57, 11 June 2010 (UTC)[reply]

Mmmm, until I moved to Scotland I had never had sliced/lorne sausage, now I cannot get enough of it, a really delicious piece of food

Is it spiced, or is it just ground meat and breadcrumbs?

It sounds similar to the "breakfast sausage" common in the southern US, which is normally made from ground pork spiced with black pepper, sage, and sometimes red pepper.

No, it's nothing like American Breakfast sausage. Although I was born and raised in Scotland, I now live in Arizona, so I know both products intimately. And I'd die for some real sausage! :)

Incidently, the link at the bottom of the main page goes to a site that claims to describe the history of square sausage. That history, I can state with sure personal knowledge, is total nonsense! Square sausage may well have been named after someone called Lorne, but it has been made by the Denny butchers I worked in as a school-kid since 1870, if not earlier. (The old shop accounts were still in the store when I worked there, and the earliest book was dated 1870, and therein, the sales of square sausage is carefully detailed).

when i was studying in Edinburgh, the caterers at restaurants were calling these sausages "Scottish sausage" i think this name should also be added to the article.

Not a term I've heard, in Edinburgh or elsewhere. Can you cite it? Were they in tourist locations? Mutt Lunker (talk) 22:08, 23 December 2007 (UTC)[reply]

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Naming

Would it be possible to be a little clearer about the geographical designations? For example, somewhere like Ullapool is in Highland, and in the North, and on the west coast. What's it called there? 86.132.142.207 (talk) 00:24, 25 July 2008 (UTC)[reply]

North East England?

This isn't served at all in the North East of England in my experience - if it does exist here, it must be very rare. I speak as a Geordie in his 30s who had to ask his Scottish flatmate what on earth he was talking about when he mentioned this stuff. 217.155.20.163 (talk) 02:00, 27 December 2009 (UTC)[reply]

Funny news article

http://www.bbc.co.uk/news/uk-scotland-18675046

Does it really taste that awful, or do the Japanese simply don't know what real cuisine tastes like? [ Note: that remark was tongue-in-cheek. From what I gather the Japanese cuisine is generally considered to be rather good. ] — Preceding unsigned comment added by 82.139.81.0 (talk) 15:53, 2 July 2012 (UTC)[reply]

De gustibus non disputandum est applies here. What a Japanese person, accustomed to a diet of rice and fish, may consider good, and what bad, will doubtless vary considerably in their the opinion from those of us who have grown up on meat expanded with rusk and other deepfried fare. In its defence, poor Scottish urban cuisine is based on ideas of nutrition from the 1930s: the food has to be rich in fat, salt and sugar, preferably fried, and the target diner has to be hungry.

As an aside, I also reckon that there's so much good local advice in the guidebook quoted at the above source that it must have been translated into Japanese from an authentically Scottish author. Especially since no native Japanese is likely to possess the stomach enzymes necessary to process alcohol in sufficient quantities to get "merrily drunk" on whisky.

Nuttyskin (talk) 17:40, 23 October 2012 (UTC)[reply]