Bangers or oxford sausages
Bangers or oxford sausages ingredients
- 1⁄2 lb Lean pork, ground
- 1⁄2 lb Lean veal, ground
- 6 oz Pork fat, ground
- 3 sli Of white bread with crust
- -crumbled or finely chopped
- 1 t Salt
- 1⁄4 t Black pepper
- 1⁄4 t Cayenne pepper
- 1⁄8 t Mixed grated nutmeg
- 1⁄8 t Mace
- 1⁄4 t Minced fresh thyme or
- 1⁄8 t Dried thyme
- 1⁄4 t Minced fresh marjoram or
- 1⁄8 t dried marjoram
- 2 t Minced fresh sage or
- 1 t Dried sage
- 1 t Loosely packed finely grated
- -Lemon peel
- 1 large Eggs
- Prepared Hog Casings
Cooking Bangers or oxford sausages
1. Kneadi together the pork, veal, fat, and bread.
2. Stiri the salt, pepper, cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into the egg, then knead into the meat mixture.
3. Firmly stuff the mixture into prepared hog casings.
4. Prick any air pockets with a pin. Poachi, braise, or fry them before serving.
5. The raw sausages can be refrigerated for 3 days, poached or braised sausages for 1 week.
6. They can also be frozen, raw, poached, or braised, for 3 months makes 2 lbs raw sausag.
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