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Bangers Or Oxford Sausages Recipe
   
Recipe Categories: Meat Dishes   |   Pork Recipes
Average Rating: (3 votes)
Yield: 2 servings
 
Ingredients
  1/2  lb Lean pork, ground  
  1/2  lb Lean veal, ground  
  6  oz Pork fat, ground  
  3  sl Of white bread with crust,  
    -crumbled or finely chopped  
  1  ts Salt  
  1/4  ts Black pepper  
  1/4  ts Cayenne pepper  
  1/8  ts Mixed grated nutmeg  
  1/8  ts Mace  
  1/4  ts Minced fresh thyme or  
  1/8  ts Dried thyme  
  1/4  ts Minced fresh marjoram or  
  1/8  ts Dried marjoram  
  2  ts Minced fresh sage or  
  1  ts Dried sage  
  1  ts Loosely packed finely grated  
    -lemon peel  
  1  lg Egg  
    Prepared Hog Casings  
 
Instructions
 
  1. 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.

 
  2. 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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