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Aberdeen Sausage

This is an old farmhouse recipe which originally used up the end of the barn. The addition of pork makes it moister, but this is not essential and 1 Ib (500 g) of steak mince can be used instead. A good butcher will usually be prepared to mince the pork for you provided he is able to put about 2 Ib (225 g) of steak mince through afterwards to clean out the pork which, luckily, is just what you need for this recipe.

Half Ib minced stewing steak (250 g)
Half Ib minced lean shoulder of pork (250 g)
1 Ib minced streaky bacon (500 g)
4 oz fine white breadcrumbs or rolled oats (125 g)
6 fresh sage leaves, finely chopped
Quarter nutmeg, grated
2 eggs
Salt and freshly ground
black pepper

Preheat the oven to 350°F/180°C or gas mark 4. Put all the ingredients into a bowl and mix them together. Leave in a cool place for about three hours. For the steaming method, mould the mixture into a sausage shape and wrap in greased foil or greaseproof paper. Put on a large pan of boiling water and immerse a large piece of cotton or linen cloth in it. Remove from the pan, lay it out on a table and wrap up the sausage, tying it at the ends. Put a plate in the base of the pan and lower in the sausage. Have the water almost covering it and simmer gently with the lid on for 3 hours. When cooked, remove cloth and foil and roll in browned crumbs while still hot. Serve hot or cold.

For the baking method, press the mixture into a greased 3 pt (1 and a half L) ovenproof dish, cover with a buttered paper and then foil or a lid. Place in a tray of water, about 1" (2.5 cm) deep and bake in a moderate oven for 1 and a half - 2 hours. Serve hot or cold.


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