Lorne Sausage Ingredients
1 pound (450 g) of fatty minced pork with no gristle
8 ounces (225 g) of fatty minced beef with no gristle
1 pint of fine bread crumbs (white or wholemeal)
1 teaspoon of black pepper
1 teaspoon of Jamaica Pepper (allspice)
Salt to taste
Approximately quarter of a pint (140 ml) of water - not so much that the sausage mixture gets too sloppy.
Lorne Sausage Cooking Method
Mix all of the ingredients really well by hand then place in a (900 g) loaf tin.
Set in the fridge for an hour or two.
Cut into approx half inch (1.25 cm) thick slices.
Fry until cooked through and browned on both sides.