Oxford Sausages

Preparation info

    • Difficulty

      Easy

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

  • 1 lb lean veal
  • 1 lb pork
  • 1 lb shredded suet
  • 8 oz. soft breadcrumbs
  • Rind of half lemon
  • ΒΌ oz nutmeg
  • 6 sage leaves
  • 1 teaspoon pepper
  • 2 teaspoons salt
  • Sprigs of thyme, marjoram and savory

    Method

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