By Dianne Keast
Materials:  Large bowl with a tight lid or plastic wrap, large oven safe baking dish with oven safe lid, cooking parchment oven mitts, cooling rack. 
Ingredients

• 3 cups all-purpose flour + a bit extra
• ½ teaspoons kosher or sea salt
• ½ teaspoon sugar
• ¼ teaspoon instant dry yeast
• 1½ cup slightly warmer than luke-warm water plus a bit extra on hand
• High temp oil like olive oil (optional)

Instructions
 1.   In a large bowl, dry whisk the flour, salt, sugar and yeast together.

Pour the water over the flour mixture and mix with a spoon until the flour is absorbed and the mixture forms a thick sticky dough (add a tiny bit more water if there are dry spots that will not absorb).
Cover the bowl with an airtight lid or plastic wrap so it will not dry out. Let rest at  room temperature. Allow the dough to rest 8 to 12 hours.

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2.  Prepare an oven safe baking dish that has a lid. Cut a piece of parchment paper slightly smaller than the base of the baking dish
   if your dish that has straight sides or if your baking dish has curved sides cut it slightly larger than the bottom. Place the parchment paper inside the pot .*If you don't have parchment you need to lightly oil the bottom and lower part of the sides of your dish with olive oil or other high temp oil. If you use butter it is likely to burn so use parchment or oil if you can.

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3.   Now that your baking dish is ready: 
    Sprinkle just enough flour on the dough to be able to scoop the dough out with your hand without being too sticky, flour your hands, scrape around the edges of the dough with your spatula to pull it away from the sides & bottom, pick dough up & form a rough ball letting excess flour fall back in the bowl.
   Place the loosely formed dough ball in the center of the pot, on top of the parchment paper.

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To prepare after freezing: remove desired amount of sausage from freezer in the early evening of the day before cooking & store in the fridge. Your Lorne style sausages will cook best if thawed completely before cooking.
Be sure to cook your sausage on med-low heat to prevent scorching & do not over cook them or they will be dry.
I like to freeze mine over night on a cookie sheet separated with cling film in between layers, then the next day I place the frozen patties into a ziplock for long term freezing.

Ingredients :

• Enough rhubarb to fill a pot 2/3 of the way.
• Enough fresh clean, non-chlorinated water to cover 1' above contents.
• 2” inch length of Fresh Ginger peeled & thinly sliced.
• 10 whole cloves
• 2 cinnamon sticks , broken into pieces.
• Zest from ½ Fresh Lemon (maybe the juice too)
• 2 teaspoons Vanilla
• Sugar or sweetener of choice
• (Optional for color red berries or 1 leaf purple cabbage & 1 Cup water)

The Method :
(Note You are making a drink concentrate.)
(Do not use an aluminum pot)

• Wash & zest ½ of the lemon, set lemon & zest aside.

 

• Wash & chop rhubarb into about 1” and chunks place in a cooking pot, add enough water to cover about 1” above the rhubarb. Add fresh ginger & cinnamon sticks.

 

• Simmer covered on medium-low heat until the rhubarb starts break into strings. (about 20 to 30 min, it will vary)
• Now Add lemon zest & cloves

Note: You can also perk up the color by adding red berries to the pot at this step.

• Gently simmer, covered until rhubarb is broken down into strings.

 

• Once the mixture is stringy, add sweetener & stir it in.

(Keep in mind that you want it to be 2x sweeter that your final product.)

• Add vanilla, stir & simmer a few moments until sweetener is dissolved.

 

• Allow the mixture to cool enough that it won't burn your tongue & taste it.

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• Taste to be sure it's sweet enough, remembering that you are making a drink concentrate. Add more sweetener if needed & stir it in.

           Taste also for tartness, if you want more squeeze in the lemon & stir.

• Cover & allow to cool completely. ​

• Pour mixture through a strainer.

• Now look at your color, sometimes if rhubarb stalks are mostly green the color of your drink may not be so appealing.

If you want it to be more red you can make a food coloring from a red cabbage leaf.

• Wash & chop 1 leaf of red cabbage, cover & simmer in 1 Cup of water for 10 minutes. Allow this to cool completely. Strain & add just enough to your beverage concentrate to get the color you want.

 

• Pour a little in a glass & see how much water you need to add to make the desired strength of flavor. Mine came out to be 2 parts water to 1 part juice when using ice & slightly more water when not using ice, it all depends on what you like. Enjoy!