Put the breadcrumbs in a bowl with the nutmeg, mace, salt and pepper and stir to combine.

Place the minced meats in a large bowl and use a fork to mix together.

Scatter the breadcrumbs evenly over the meat and stir to combine.

Pour in the water and stir until the mixture is fully combined together.

Line the loaf tin with cling film or foil, making sure that there is sufficient to cover the top.

Add half of the mixture and press down with a fork into an even layer. Repeat with the remaining mixture.

Cover the top of the tin and and refrigerate overnight to allow the meat to firm up.

Unwrap the cling film and turn out the meat.

Use a breadknife or sharp knife to cut slices of sausage about a centimetre or half an inch in size.

Preheat a non stick pan over a medium heat and add the sliced sausage.

Cook for about 2 minutes each side until crisp and golden.

Serve