Recipe for Oxford Sausages

Name: Recipe for Oxford Sausages
Cuisine: United Kingdom
Ingredients: Young pork, fat and lean 1 lb.; pepper 1 teaspoonful; fresh sage leaves 6; a nutmeg; half a lemon; grated bread ½ lb.; beef suet 1 lb.; lean veal 1 lb.; Young pork, fat and lean 1 lb.; salt, 2 teaspoonfuls, a little thyme, savory and marjoram.; salt, 2 teaspoonfuls, a little thyme, savory and marjoram.; salt, 2 teaspoonfuls, a little thyme, savory and marjoram.

1826

Preparation info

Difficulty
Easy

Appears in

Good Things in England

By Florence White

Published 1932

About

Ingredients

Young pork, fat and lean 1 lb.
lean veal 1 lb.
beef sue

Europe
United Kingdom
Breakfast

Method

Remove all skin and gristle from the meat and suet, and
Put all through the mincer or chop very finely.
Grate the bread and add it to the meat.
Shred half the rind of the lemon, and grate the nutmeg.
Chop the sage, thyme, savory and marjoram very fine, and add all these with the pepper and salt to the meat and brea