Put 500 grams of not too lean minced beef in a largeish bowl and add a teaspoon of salt and a tablespoon of English mustard. Mix the ingredients together with your hands until well mixed and the mince is smooth.
Add 200 millilitres of chilled water (if you’re feeling adventurous subsitute half the water for beer) – put the water in the fridge about an hour before you start to mix it in with the mince. The mixture will be quite soggy and sticky and this is how it should be.
Add 150 grams of breadcrumbs made out of day old bread. I used soda farls and I grated them and then mixed them into the sticky mince mixture. If the mixture feels too sticky then add more breadcrumbs a little at a time.
Once that is done line a loaf tin with cling film and then put the mixture in it. Cover with cling film and then leave in the fridge for 24 hours. Slice and cook straight away. If they are too moist to cut into a square shape then shape the slice into a squareish shape before you grill them.
They freeze well with a piece of grease proof paper between each sausage.