Oxford Sausages

Oxford Sausages

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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.
Servings: 18 sausages
Calories: 273


  • 1 lb lean boneless pork
  • 1 lb lean boneless veal
  • 12 oz shredded suet
  • 8 oz fresh breadcrumbs
  • grated rind of 1/2 lemon
  • 1 tsp freshly grated nutmeg
  • 1 tbsp chopped fresh mixed herbs or 1 tsp dried mixed herbs
  • 1 tsp chopped fresh sage or a pinch of dried
  • salt and pepper
  • 1 egg lightly beaten
  • plain flour for coating


  • 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.
  • with floured hands, form the mixture into sausage shapes. Coat each sausage in flour, shaking off any excess.
  • 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.
Calories: 273 kcal
Carbohydrates: 10 g
Protein: 12 g
Fat: 21g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 58 mg
Sodium: 106 mg
Potassium: 185 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 18 IU
Vitamin C: 3 mg
Calcium: 12 mg
Iron: 1 mg
Cuisine British
Ingredients Pork, Pork Sausage
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