Keeping up the sausage theme is a very simple one from north of the border. I'd been meaning to make this for a while and when a change of meal plans Saturday night left me with some defrosted pork mince Sunday's breakfast was sorted. One of the best things about this sausage is the lack of skins mean anyone can knock it up in no time at all - no need for expensive stuffing equipment - and it works well with shop bought minced meat too. This recipe is perfect if you have memories of eating it in Scotland, are missing it after leaving the country or if you just like the look of it - and what isn't there to like about minced meat with lots of black pepper?
This is also called sliced or slicing sausage and once made you can squash into a loaf tin, par-freeze, and then slice ready for cooking. It's not going to have much effect on the flavour though if you just squash handfuls of it into patties and cook those. Serve it in soft rolls or, if you can get them, a more traditional floured bap or as part of a artery clogging fry up. Brown sauce is a popular condiment and I reckon the red stuff goes well too.
300gr minced pork
200gr minced beef
40gr fresh breadcrumbs (liquidise a slice or two of bread)
3/4 ts of black peppercorns
1/2 ts coriander seed
1/3 of a nutmeg, grated
2 TB cold water
These are ready in no time at all. Just crush all your spices together till fine and chuck in a bowl with everything else then work with your hands till thoroughly combined.
Either place in a square container, par-freeze and slice or shape into patties if you're not fussed about doing it perfectly. Either way you can freeze between sheets of greaseproof paper for future use.
Grill or fry till cooked through.