Bangers or oxford sausages

Yield: 2 servings

Measure Ingredient
½ pounds Lean pork, ground
½ pounds Lean veal, ground
6 ounces Pork fat, ground
3 slices Of white bread with crust, crumbled or finely chopped
1 teaspoon Salt
¼ teaspoon Black pepper
¼ teaspoon Cayenne pepper
⅛ teaspoon Mixed grated nutmeg
⅛ teaspoon Mace
¼ teaspoon Minced fresh thyme or
⅛ teaspoon Dried thyme
¼ teaspoon Minced fresh marjoram or
⅛ teaspoon Dried marjoram
2 teaspoons Minced fresh sage or
1 teaspoon Dried sage
1 teaspoon Loosely packed finely grated lemon peel
1 large Egg
\N \N Prepared Hog Casings

Knead together the pork, veal, fat, and bread. Stir the salt, pepper, cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into the egg, then knead into the meat mixture. Firmly stuff the mixture into prepared hog casings. Prick any air pockets with a pin. Poach, braise, or fry them before serving. The raw sausages can be refrigerated for 3 days, poached or braised sausages for 1 week. They can also be frozen, raw, poached, or braised, for 3 months Makes 2 lbs raw sausage

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