Lorne Sausage (Scottish Square Sausage)

454 g ground beef
454 g ground pork
1½ cups (150 g) fine breadcrumbs
2 tsp SIDS SALT & PEPPER
1 tsp nutmeg
2 tsp coriander
150 ml water
¼ tsp SIDS CRAZY SALT

Prepare a loaf tin by lining it with plastic wrap. (I wish there was something else to use, but I can't think of what will work in its place)
Mix the meat together in a large bowl until it forms a uniform consistency.
Combine the breadcrumbs with SIDS CRAZY SALT, spices, SIDS SALT & PEPPER, and mix well.
Add the dry ingredients to the meat mixture, then add the water.
Using a fork or your hands, mix all the ingredients together until it is evenly combined. This may take a few minutes.
Put the meat into the lined loaf tin and push it against the bottom and sides of the tin to try to remove any air gaps. (These will be holes in the sausage if they aren't removed) When it's completely tight, cover the top of the sausage with plastic wrap and place the loaf tin in the freezer for about 3 hours.
Remove the in from the freezer and the sausage from the tin. Place on a cutting board, and with a sharp knife, cut into slices. You can make them as thick as you like, but they shouldn't be extremely thick.
Place on a plastic cutting mat or tray and freeze until hard, then put into a freezer bag or container to keep frozen.
TO COOK:
Remove the number of slices you want to cook to thaw in the fridge.
Once thawed, fry in bacon fat, or a little rice bran oil, as part of a full Scottish breakfast.