Square Sausage, the Way a Morning Should Start

It goes by many names — Lorne sausage, sliced sausage, slice sausage, or just square sausage — but it is all the same Scottish morning staple. Instead of being packed into a casing, the seasoned meat is pressed into a loaf and cut into thick, even squares.

That square shape is not a gimmick. It is the reason it tucks so tidily into a morning roll, and the flat sides give you more surface to crisp under the grill or in the pan. One slice, one roll — made for each other.

This is the slice generations of our customers have carried home from our counters. Our Crawford’s sliced sausage has been a fixture of Ontario breakfasts for years — the familiar, comforting taste people ask for by name and keep coming back for.

There is nothing dated about it. It is a proper, well-seasoned square sausage that browns up a treat and belongs in your roll on a Saturday morning. For a lot of families here, this is simply what square sausage tastes like — and we are keeping it exactly as it should be.

Alongside the Crawford’s, we are introducing a new Lorne sausage for those who want the style you would find right across Scotland. Lorne is the traditional name for square sausage, and ours is made with a beef and pork blend — closer to the classic Scottish recipe and its characteristic savoury, gently spiced flavour.

It is not a replacement for the Crawford’s — it is a second choice on the counter. Some will stay loyal to the slice they have always known, others will want the more traditional Scottish take. Now you can have either, or both.

• Crawford’s sliced sausage — the long-standing, much-loved Ontario favourite
• New Lorne sausage — a traditional Scottish-style square sausage made with a beef and pork blend
• Both cut thick and square for the morning roll and the full fry-up
• Two distinct products, both worth a place on your breakfast table

A roll and slice is Scotland’s answer to breakfast on the go: a soft floured roll, a square of sausage cooked till the edges catch, and whatever sauce you swear by — red or brown, the debate never ends.

It is the fry-up’s quiet hero too, sitting alongside British bacon, a fried egg, beans and a good pot of tea. Whichever slice you choose, grill or pan-fry it a few minutes each side until golden and cooked through — breakfast is done before the kettle has finished.

• Grill or pan-fry a few minutes each side until golden and cooked through
• Serve in a warm morning roll with brown or red sauce
• Build it into a full fry-up with bacon, egg and beans
• Sold fresh in packs of six generous slices (6 x 75g)

Both the Crawford’s and the new Lorne are cut and packed fresh for the counter, ready to take home the way you would have picked them up from a butcher back home. Pop into any of our nine Ontario shops and you will find them with the rest of our British and Scottish meats.

Come in, have a look, and let us point you toward the roll, bacon and brown sauce to go with them — a proper morning, sorted in one visit. As one of the largest networks of exclusively British food shops outside the UK, with over 1,200 five-star reviews, we have been getting Ontario’s breakfast right for more than sixteen years.

Running a café, a British grocer or a kitchen that does a proper breakfast? Both our sliced sausages are available wholesale in a case of 25 packs of six (6 x 75g), ready to slot straight onto your menu or shelf.

We will help you order in the right volumes and keep them coming, whether you want the crowd-pleasing Crawford’s, the traditional Lorne, or both. For availability and current rates, contact us for wholesale pricing and we will get you set up.