SLICED SAUSAGE (ALSO CALLED LORNE SAUSAGE)

Steps:

• **The beef and pork should not be too lean or the sausage may be too dry.
• Mix really well by hand then place in an oblong pan about 10" x 4" x 3".
• You might need two pans.
• Place in the freezer for a little while till it's just starting to set.
• Remove it and cut them to the thicknes you like and put them into freezer bags and put them back in the freezer.
• When required, defrost and fry in a little fat or oil until brown and cooked through.