Oxford Sausages recipe
information
An Oxford butcher probably created this recipe in the days when every shop sold its own special home-made sausages. These are succulent and meaty, well flavoured with herbs and lemon. They are shaped in the hands before frying, and do not have skins.
ingredients
450 g (1 lb) lean boneless pork
450 g (1 lb) lean boneless veal
350 g (12 oz) shredded suet
225 g (8 oz) fresh breadcrumbs
grated rind of 1/2 lemon
5 ml (1 tsp) freshly grated nutmeg
15 ml (1 tbsp) chopped fresh mixed herbs or 5 ml (1 tsp) dried mixed herbs
5 ml (1 tsp) chopped fresh sage or a pinch of dried
salt and pepper
1 egg, lightly beaten
plain flour for coating
450 g (1 lb) lean boneless veal
350 g (12 oz) shredded suet
225 g (8 oz) fresh breadcrumbs
grated rind of 1/2 lemon
5 ml (1 tsp) freshly grated nutmeg
15 ml (1 tbsp) chopped fresh mixed herbs or 5 ml (1 tsp) dried mixed herbs
5 ml (1 tsp) chopped fresh sage or a pinch of dried
salt and pepper
1 egg, lightly beaten
plain flour for coating
method
1. Mince or very finely chop the pork and veal. Put the minced meat in a large mixing bowl and add the suet, breadcrumbs, lemon rind, nutmeg and herbs. Mix together and season to taste. Add the egg yolks to the mixture and mix well with a fork until all the ingredients are thoroughly combined and bound together.
2. with floured hands, form the mixture into sausage shapes. Coat each sausage in flour, shaking off any excess.
3. Cook the sausages under a hot grill, turning frequently, until evenly browned and cooked through.
Serve the sausages with mashed potatoes and a green vegetable as a main meal, or with grilled bacon and tomatoes for breakfast.
2. with floured hands, form the mixture into sausage shapes. Coat each sausage in flour, shaking off any excess.
3. Cook the sausages under a hot grill, turning frequently, until evenly browned and cooked through.
Serve the sausages with mashed potatoes and a green vegetable as a main meal, or with grilled bacon and tomatoes for breakfast.
serving amount
makes about 18
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