Oxford sausages
A regional sausage made with pork, veal and lemon. Herbs are usually sage, savory and marjoram. As with may regional sausages this is growing in popularity and is available from several butchers including Biggles in London and Crombies in Edinburgh. Try this one for breakfast
Ingredients
450 g veal, chopped
450 pork shoulder, chopped
200 g shredded suet
200 g white breadcrumbs
Rind from a whole lemon
1 teaspoon nutmeg
6 sage leaves
1 teaspoon of pepper
2 teaspoons of salt
1 teaspoon of thyme, marjoram and savory
450 pork shoulder, chopped
200 g shredded suet
200 g white breadcrumbs
Rind from a whole lemon
1 teaspoon nutmeg
6 sage leaves
1 teaspoon of pepper
2 teaspoons of salt
1 teaspoon of thyme, marjoram and savory
Method
Remove the meat from the fridge just before mincing
Finely mince the meat in either a mincer or food processor
Combine with the other ingredients
Fill sausage skins or use as sausage meat
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