Lorne sausage

Method

Mix the minced pork, suet, breadcrumbs, onion and all the spices thoroughly in a large bowl, adding salt and pepper to taste. Gradually incorporate the water or stock until the mixture reaches a firm but manageable consistency. Soak the natural casing in tepid water for 10 minutes, then carefully feed the mixture into the casing using a sausage maker or piping bag, filling it evenly without overstuffing. Gently form the filled casing into a long coil or square shape by hand, pricking with a pin to release any air pockets. Refrigerate for at least 2 hours before frying in a hot pan or grilling until golden brown and cooked through, approximately 8-10 minutes.