Lorne Sausage
  1. Add the beef and pork mince to a large bowl with your regular coloured breadcrumbs, water, salt and spices. Mix everything together really thoroughly for a few minutes. You want the mixture to become slightly sticky and well bound rather than simply combined.

  2. Line a loaf tin with baking paper, leaving enough overhang to lift the sausage out later. Pack the mixture very firmly into the tin, pressing it down as tightly and evenly as possible. Cover and refrigerate overnight, or for at least 6 hours, until very firm.

  3. Lift from the tin and cut into thick square slices, around 1.5cm thick. Fry in a lightly greased pan over a medium heat for around 4–5 minutes on each side, until deeply browned.

Course🍽️Main Course

Diets🥩Carnivore...

Category🌭Sausage

Cuisine🇬🇧British

Occasions🍗Barbecue📆Everyday🍖Grilling

Season🔁Year-round

DifficultyEasy ⏰ 30m

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