Aberdeen Sausage

Ingredients

500g minced beef

60g of bacon rashers

1/2 cup coarse breadcrumbs (2 slices of stale bread, crumbled)

1 tablespoon of plain flour

1 tablespoon of Worcestershire sauce

1 egg

salt and pepper to taste

1/2 cup of toasted breadcrumbs (place on a tray in the oven for a few minutes til golden)

Method

Chop the bacon into very small pieces, to match the minced beef. In a bowl, mix together the mince, bacon, breadcrumbs, salt and pepper, flour, sauce and egg. Mix together well and form into a 'sausage' shape.

Cut a piece of clean cloth (calico or cotton lawn), about 30cm x 20cm. Bring a pot of water to the boil.

Use tongs to dip the cloth into the boiling water and carefully wring it out. Lay the cloth on a benchtop and sprinkle it with plain flour, rubbing it into the cloth then shaking off the excess (like you'd do for an old-fashioned Christmas Pudding!)

Sit the sausage in the centre and bring the long edges of the cloth together, rolling them tightly down til you touch the sausage.

Twist the ends, tying them with string to keep the sausage secure in its wrapper. Lower it gently into the simmering water and cook for 2 hours.

Remove sausage from water, unwrap and discard the cloth (unless you want to make another one, in which case, wash the cloth out thoroughly and air dry it). Roll the sausage in the toasted breadcrumbs and slice thickly

Serving suggestions

Lovely served cold with a tossed salad and some 'Balsamic Glaze'.

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