Lorne Sausage

Method

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1. Put the beef, pork, breadcrumbs, water, salt, pepper, nutmeg and coriander in a large bowl and mix thoroughly with your hands for 2 minutes, until sticky and well combined.

   Mark done Start 2 min timer

2. Line a 900 g loaf tin with cling film, leaving an overhang.

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3. Pack the mixture very firmly into the tin, pressing out any air pockets, and smooth the top. Fold the cling film over.

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4. Chill for at least 2 hours until completely firm.

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5. Lift out the block and slice into 1.5 cm squares.

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6. Heat the oil in a frying pan over medium heat and fry the slices 5 to 6 minutes a side, until deep brown and cooked through.

   Mark done Start 5 min timer

7. Serve in a soft roll or as part of a fry-up.

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Chef’s Tips

• Pack the mixture firmly so there are no air pockets.
• Chill until stiff. A soft block will not slice.
• Fry over a medium heat so it browns and cooks through.

Pairing Suggestions

• A soft morning roll
• Fried eggs
• Brown sauce

Storage & Reheating

Refrigerate the uncooked block up to 3 days, or slice and freeze the raw slices for 3 months and fry from frozen.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.