https://www.threetowners.net/forum/

Scottish Lorne Sausages

Ingredients:
•1lb (450g) Minced Beef
•1lb (450g) Minced Pork (not too lean or the sausage will be dry, pork belly is fine)
•6oz (170g) Fresh Breadcrumbs
•4 fl oz (115ml) iced water
•1½ tsp Salt
•1½ tsp Coriander
•1 tsp freshly Ground Black Pepper
•½ tsp Freshly Grated Nutmeg

Method:
1.Place all the ingredients into a large mixing bowl and mix by hand ensuring that the pork and beef are mixed evenly.
2.Firmly pack the mix into a loaf tin or rectangular pan about 10" x 4" x 3".
3.Place the Lorne Sausage meat block in the freezer until its stiff enough to slice.
4.Remove the mixture from the loaf tin and cut into slices around half an inch thick.
5.Set aside a few slices for immediate consumption.
6.Place the rest into freezer bags separated with grease proof paper and place back in the freezer.

Cooking:

Allow time to defrost thoroughly and fry in a little oil until golden brown and cooked through. Serve Hot.
Yummy yummy




•

COOKING:
Better still - Do them under a hot grill.
This way cooks out a lot of the fat/grease content and gives them a better taste, and no oily film on them.
Be careful not to dry them out.
2 - 3 minutes per side should do the trick, depending on how thick you cut your slices.

Of course, to get the real traditional recipe, you should omit the coriander, and add a couple of handfuls of sweepings off the butcher's floor....

am own death row
my last meal
2 well fired square sausage rolls