Oxford Sausages

Name: Oxford Sausages
Cuisine: Northern Europe
Ingredients: Sprigs of thyme, marjoram and savory; 2 teaspoons salt; 1 teaspoon pepper; 6 sage leaves; Sprigs of thyme, marjoram and savory; Sprigs of thyme, marjoram and savory; 1 lb pork; 1 lb lean veal; ¼ oz nutmeg; Rind of half lemon; 8 oz. soft breadcrumbs; 1 lb shredded suet

Preparation info

Difficulty
Easy

Appears in

The Farmhouse Kitchen

By Mary Norwak

Published 1991

About

Ingredients

1 lb lean veal
1 lb pork
1 lb

Europe
United Kingdom
Breakfast

Method

Mince all the meats together. Add all the other ingredients and mix thoroughly. Fill skins.