Crunch decision: Lorne or square?

An Errol food company has got people licking their lips after launching the first ever Lorne sausage and brown sauce flavoured crisps.

Mackie’s Crisps will make just 150,000 of the bags so hungry residents will need to hurry.

The gimmick follows on from the haggis, neeps and tatties flavour launched last December, which sold out ahead of all expectations.

This new flavour is being hailed by Mackie’s as a clear and obvious summer successor to the Burns-inspired creation but the firm expects fans to be divided over whether it should have been called square sausage, rather than the more “refined” Lorne sausage.

James Taylor from the family business said: “We trialled quite a few different concepts but the Lorne sausage and brown sauce combination became an instant hit with all of our team.

“It really does taste just like the real thing, regardless of whether you call it Lorne or square.

“The addition of brown sauce gives it a really savoury and complex flavour profile and one we hope crisp and sausage fans will love in equal measure.

“We’re quickly becoming synonymous for our patriotic limited flavours but with good reason. As Scots we’re too quick to put down our traditional foods but in reality we have amazing produce and dishes we should be fiercely proud of.”

It is believed that the Lorne or square sausage developed in the 19th century as improvements to metal making allowed for foods to be easily shaped or baked.

While the origin of the Lorne name is disputed, evidence suggests it is not named after Glasgow comedian Tommy Lorne, who made disparaging remarks about the quality of sausages in the city.

The most likely explanation is that it was named after the ancient district of Lorne (now part of Argyll and Bute) or The Marquess of Lorne, who was famous in the 19th century for marrying Princess Louise, the fourth daughter of Queen Victoria.

James added: “We certainly hope that this new flavour proves as tempting as haggis, neeps and tatties did.”