Scottish Morning Rolls with Lorne Sausage and Fried Egg
Soft, flour dusted Scottish morning rolls filled with a slice of Lorne sausage, a fried egg and a squeeze of brown sauce.
Made with Basic bread dough. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelEasy
- Costabout £3.20 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Divide your ready made bread dough (see the base recipe) into 8 pieces of 75 g. Shape each into a flat oval about 10 cm long and place on a floured tray, spaced 4 cm apart.
- 2
Dust the tops with the flour and press a finger firmly into the middle of each roll to make an indent. Cover and prove for 30 minutes.
30 min - 3
Heat the oven to 220°C (200°C fan). Bake the rolls for 12 to 15 minutes, until pale golden and soft, not hard. Cool on a rack.
13 min 30 s - 4
Heat the oil in a large frying pan and fry the Lorne sausage slices over a medium heat for 3 to 4 minutes each side, until browned and cooked through with no pink inside.
8 min - 5
Move the sausage to a warm plate. In the same pan, fry the eggs to your liking, cooking until the whites are fully set and yolks as firm as you like.
- 6
Split the rolls, add a Lorne sausage slice and a fried egg, and finish with brown sauce. Serve warm.
Tips
- A good morning roll has a floury top and a soft, almost sweet crust, so do not bake them too long or they dry out.
- Buy Lorne sausage fresh, or look for it in the frozen aisle in some UK supermarkets, where it is sold as square sausage.
- Add a slice of Scottish tattie scone or a rasher of bacon on the side for a full Scottish breakfast roll.
Storing and freezing
Eat the rolls on the day for best texture. Keep for 1 day in a bag or freeze for 1 month. Cook sausage and eggs fresh, and keep cooked sausage for no more than 2 days in the fridge.
Questions
What is Lorne sausage?
Lorne sausage, also called square sausage, is a Scottish sausage made from minced beef and rusk, moulded into a block and sliced. It is a staple of a Scottish breakfast roll.
Can I use ordinary sausages?
Yes. Squash 4 good quality pork sausages out of their skins into flat patties and fry for 5 to 6 minutes each side until browned and cooked through with no pink inside.
Can I make the rolls ahead?
Yes. Bake them the day before and warm in a hot oven for 3 minutes, or freeze for up to 1 month and warm from frozen for 5 to 6 minutes until soft.
More made with basic bread dough
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.