The term ‘square sausage’ pretty much does what it says on the tin, but for context, instead of being put into casings like traditional link sausages, the sausagemeat mixture is formed into a block and sliced to make more of a ‘patty’.
So what about the name Lorne? Well, this history lesson can double as a quick geography lesson too, because Lorne is actually the name of the ancient region of Lorn in Scotland, now part of present-day Argyll & Bute. No-one knows for sure, but among other theories, it is thought that the first variation of this Scottish favourite may have originated here, giving the breakfast classic its name.