Craig’s Square Sausage
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This is Craig Dalȝell's fantastic square sausage recipe – essential for Scots abroad!
Course
Breakfast
Cuisine 
Equipment
- 1 bread tin appr. 12 x 22 cm
Ingredients
- 1 kg mince Beef, pork, turkey, Quorn, soy – your choice. Traditional would be 50/50 beef/pork.
- 250 g lard/fat Check how lean the mince is; aim for a 70/30 mince-to-fat ratio.
- 200 g breadcrumbs
- ½ tbsp black pepper
- 1 tsp coriander
- ½ tsp nutmeg
- 200 ml water
Instructions
- In a large bowl, mix the mince and fat together.
- In a separate bowl, blend the spices and breadcrumbs.
- Add the spice and breadcrumb mixture to the large bowl with the mince.
- Get your hands stuck in and mix until well combined.
- Gradually add the water to the mixture. You may not need all of it.
- Line the bread tin with cling film, and pack the sausage mixture into it.
- Place the tin in the fridge overnight to firm up the mixture.
- Cut the sausage into 1 cm thick slices.
- Cook the slices.