Lorne Sausage

This is a gluten free version of a common Scottish breakfast item, also called square sausage ( though it is usually rectangular).

Quantities for two small loaf tins, 10 cm by 5 cm by 3 cm.
 Total of 4 slices.

In a bowl:

150 g minced pork (plain pork- no crumb or flavourings)
150 g beef mince
2 slices gluten free bread, crumbed.
1/8 teaspoon ground black pepper
1/8 teaspoon mace
1/2 teaspoon onion powder
1/8 teaspoon ground coriander seeds
1/8 teaspoon salt.

Mix thoroughly then pack tightly into 2 non-stick mini loaf tins.
Chill in the freezer until very firm.
Slice each portion lengthwise to make rectangular sausage.

Fry over a medium heat until well browned on both sides,
and check there is no pink colour remaining inside the sausage.

Alternative meat: substitute lamb for pork,
Alternative flavour: cinnamon and cumin instead of mace.