500g/1lb 2oz minced pork
500g/1lb 2oz minced lamb
350g/12oz shredded suet
225g/8oz fresh breadcrumbs
2 lemons, zest only
1 tsp freshly grated nutmeg
1 tbsp chopped fresh rosemary leaves
1 tbsp chopped fresh sage leaves
1 free-range egg, beaten
salt and freshly ground black pepper
plain flour, for dusting
50g/2oz goose fat, butter or oil, for frying
Preheat the grill to high.
For the sausages, place the minced pork and lamb, suet, breadcrumbs, lemon zest, nutmeg and herbs into a large bowl and mix well to combine. Add the egg and mix to bind.
Dust the work surface and your hands lightly with flour, then pinch off a small ball of the sausage mixture and roll into a sausage shape. Dust each sausage with a little flour, then shape into a C-shape. Repeat with the remaining sausage mixture.
Heat a frying pan until smoking, then add the goose fat. Add the sausages to the pan, in small batches, and fry over a medium-low heat for 6-8 minutes, turning the sausages over every so often, until golden-brown and cooked through. Transfer to a warm plate and set aside.
For the breakfast, place the bacon and tomatoes onto a grill tray and cook under the grill for 3-4 minutes on both sides, or until cooked through. When the bacon and tomatoes are cooked, place lower down in the oven to keep warm, then place the slices of toast under the grill to toast.
Heat a frying pan until smoking, then add the butter and fry the mushrooms for 2-3 minutes, or until golden-brown and tender. Transfer to a warm plate and set aside.
Meanwhile, heat a frying pan until smoking and add the vegetable oil. Fry the eggs for 2-3 minutes, or until cooked to your liking.
To serve, pile the sausages, bacon, tomatoes, mushrooms and an egg onto each of four serving plates. Serve the toast alongside with the butter, honey and marmalade for spreading.
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Si King and Dave Myers explore Lancashire, where they cook a traditional county favourite.
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