Use shop-bought lorne sausage and tattie scones to save time. To make the lorne sausage, place of the ingredients in a bowl and mix well, ensuring all of the spices are evenly distributed.

If you have excess Lorne sausages, feel free to use them in one of these recipes. A type of blood sausage, black pudding is a combination of pork blood, Scottish oats, and a blend of spices.

And with the Scottish pork taboo in full effect in those days, with many Scots (mainly Highlanders) refusing to eat pork, most original recipes use beef as the staple meat for Lorne sausage.

A Scottish woman has shared a 'genius' recipe to make a square sausage sausage ... can be seen wrapping the lorne sausage in puff pastry before topping with mustard and fried onions.