Traditional Scottish Lorne (Square) Sausage

Mix minced beef and fatty pork with rusk (breadcrumbs), cold water, and a blend of black pepper, nutmeg, and coriander.

Press the mixture firmly into a rectangular loaf tin.

Chill overnight until set and very firm.

Turn out the loaf and slice into thick squares (about 1cm thick).

Fry the squares in a pan over medium heat for 4-5 minutes per side until browned and cooked through.

Serve in a soft morning roll.