Bangers (oxford sausages)

Yield: 6 servings

Measure Ingredient
½ pounds Lean pork
½ pounds Lean veal
6 \N Ox pork fat
3 slices White bread
1 teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Cayenne
⅛ teaspoon Nutmeg and mace
⅛ teaspoon Thyme
⅛ teaspoon Marjoram
1 teaspoon Sage
1 teaspoon Finely grated lemon peel
1 large Egg

From : Lynda Weaver, 04-11-94 23:41, Area: COOKING I have not tried the afore mentioned, but I have this one, and it is 'almost' perfect. I have had them many times in England, and most British shops here in S. Fl carry them, albiet frozen. Call around to pubs ect.

Combine all ingredients in bowl until well mixed. Fry up a small amount to check for taste of spices. Adjust as needed. Fill sausage casings,be sure and prick casings at least once. Leave overnight in refrigerator (if you can). I ususally poach the sausages and then brown. Poaching gets rid of some of the fat.

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