It really just tastes like a spice cake with nuts and raisins - you can't really taste the sausage in it, except it does make it a coarser texture. Serve with coffee. It keeps you full on a cold morning!
450g pork sausage
325g dark brown sugar
300g caster sugar
2 eggs, beaten
375g sifted plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon ground ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon allspice or cloves
235ml brewed coffee
120g walnuts, chopped
Prep: 20min Cook: 1hr30min Ready in: 1hr 50min
Preheat oven to 180 C / Gas 4. Grease and flour a 23cm cake tin. Pour boiling water over raisins and let stand 5 minutes. Drain well and dry.
In large bowl, combine sausage, brown sugar and caster sugar. Stir until mixture is well blended. Add eggs and beat well.
In a separate bowl, sift together flour, ginger, baking powder and spices.
Stir bicarbonate of soda into coffee.
Add flour mixture and coffee alternately to sausage mixture, beating well after each addition. Fold raisins and walnuts into cake batter.
Pour cake batter into the greased cake tin. Bake at 180 C / Gas 4 for 1 1/2 hours or until skewer inserted into cake comes out clean. Cool in pan 15 minutes, then turn out onto a wire cooling tray.