Ingredients:

  • 500 g Ground Lean Beef (85/15)
  • 500 g Ground Medium-Fat Pork (70/30)
  • ½ cup (60 g) Dried Breadcrumbs (Panko or fine)
  • ½ cup (120 ml) Cold Water or Beef Stock
  • 2 tsp (10 g) Sea Salt or Kosher Salt
  • 1 Tbsp (8 g) Freshly Ground Black Pepper
  • 1 tsp (3 g) Ground Nutmeg
  • ½ tsp (1.5 g) Ground Coriander or Mace
  • Pinch of Cayenne Pepper (Optional)
  • 2 Tbsp Vegetable Oil or Lard (for frying)

Instructions:

  1. Line a standard loaf pan (approximately 9x5 inches) with parchment paper, ensuring enough overhang to lift the finished loaf out easily.
  2. In a large mixing bowl, whisk together the breadcrumbs, salt, pepper, nutmeg, coriander, and cayenne (if using).
  3. Add the ground beef and ground pork to the dry mixture. Pour the ice-cold water or stock over the top.
  4. Using your hands, mix and knead the mixture vigorously for 3–5 minutes until the proteins become sticky and cohesive, forming a firm, uniform mass. This vigorous kneading is crucial for binding.
  5. Transfer the entire meat mixture into the prepared loaf pan. Press the mixture down extremely firmly using the back of a spoon or base of a measuring cup. Ensure there are no air pockets and the top is perfectly flat and dense.
  6. Cover the pan tightly and refrigerate for a minimum of 4 hours, but ideally overnight (12 hours), to allow the loaf to solidify completely.
  7. Once fully chilled, use the parchment paper overhang to lift the square sausage block out of the pan. Using a very sharp knife, slice the block into uniform squares or rectangles, about 1 cm (½ inch) thick.
  8. Heat 2 Tbsp of oil or lard in a large frying pan or griddle over medium heat.
  9. Place the slices into the hot pan, ensuring they are not overcrowded. Cook for 5–6 minutes per side until they are deeply golden brown and crisp on the edges, ensuring the centre is cooked through (internal temperature 165°F / 74°C).
  10. Remove the cooked slices and drain briefly on kitchen paper before serving immediately.