Oxford sausages

Name: Oxford sausages
Yield: To serve four
Cuisine: Northern Europe
Ingredients: 225 g (8 oz) lean veal and 225 g (8 oz) lean pork, minced or finely chopped, preferably by the butcher; 225 g (8 oz) lean veal and 225 g (8 oz) lean pork, minced or finely chopped, preferably by the butcher; 100 g (4 oz) prepared suet; 100 g (4 oz) fresh breadcrumbs, moistened with water; 100 g (4 oz) fresh breadcrumbs, moistened with water; grated rind of a ¼ lemon; ½ teaspoon freshly ground pepper; 1 teaspoon salt; 2 chopped sage leaves; grating of nutmeg; pinch dried thyme, marjoram or basil; pinch dried thyme, marjoram or basil; pinch dried thyme, marjoram or basil

Preparation info

To serve
four

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

Oxford sausages, still sold today in the excellent Oxford covered market, are no problem to make as they are skinless. Make up the mixture the day before and keep it chilled until it is needed. There is something particularly luxurious about home-made sausages.

Ingredients

225 g (8 oz) lean veal and 225 g (8

Europe
United Kingdom
Brunch
Breakfast

Method

Mix everything together thoroughly in a bowl. Form into sausage shapes or little flat cakes and fry in a little oil and butter or lard.