Square Sausage (Lorne Sausage)
Serves 1
Directions
- 1Mix all the spices and salt with the meat in a large bowl.
- 2Work in the water to make a sticky mixture.
- 3Work in the rusk until all is thoroughly incorporated.
- 4Pack the mixture tightly into a 23cm x 8cm loaf tin lined with clingfilm.
- 5Leave it in the refrigerator for 24 hours to set.
- 6Take the sausage out of the tin and cut it into 1cm slices.
- 7Fry or cook under the grill.
Ingredients
- 750 g minced beef (30% fat)
- 150 g pinhead rusk
- 200 g chilled water
- 2 tsp salt
- 1/2 tsp grated nutmeg
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground black pepper
Equipment
large bowlloaf tinclingfilmknifefrying pan
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