I can't remember exactly where I got this recipe, I'd credit them if I could remember. Though it's also possible I combined a couple recipe's to make, what I felt, was the perfect combination of ingredients. I do that a lot.
Ready? Fantastic.
Let's assemble some sausage.
Scottish Square Sausage
Keep the freezing and frying in mind when you're purchasing the meats for this. Don't go too lean or you'll end up with dry sausages, not even HP sauce can rescue dry sausage bricks.
- 1 lb minced beef (hamburger meat)
- 1 lb pork sausage
- 6 ounces fresh breadcrumbs
- 4 fluid ounces water
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground coriander
- 1 teaspoon black pepper
- 1 1/2 teaspoons ground nutmeg
- Put everything in big bowl together and give it a really good mix by hand. Then ideally put the mix into a loaf tin or rectangular pan about 10" x 4" x 3".
- Put the sausage meat block in the freezer for a little while until it's just starting to set. Remove it from the tin and cut the sausage block into the thickness of slices you prefer.
- Put the slices, separated by cling film or wax paper, into freezer bags and put them back in the freezer.
- When ready to use, grill or fry in a little fat or oil until brown and crispy on the outside, and cooked through.
- Serve with bacon and eggs or on a bread-roll.
I have yet to get these to freeze properly so I can actually slice them. So far I've left the sausages in the pan for 1, 2, and 3 hours. The original recipe said 1 hour. Well, mine were still soft and my freezer is cold, really cold, so I'm not sure how long it takes exactly. Both times I've run out of time to futz around with them and have had to slice the sausages as gently as possible, re-shape them back into rectangles, then freeze them flat, in bags, on a cookie sheet. Then stack them together with wax paper after they are fully frozen. It works just as well, so if you suffer the same fate I did, just slice gently and re-shape.