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Bangers or oxford sausages

Bangers or oxford sausages
Main Ingredient: Beef Pork Veal

Course: Sausages

Cuisine: Continental British

Yield:

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Bangers or oxford sausages ingredients

  • 2483527⁄624973141 lb Lean pork, ground
  • 2483527⁄624973141 lb Lean veal, ground
  • 6 oz Pork fat, ground
  • 3 sli Of white bread with crust
  • -crumbled or finely chopped
  • 1 t Salt
  • 2483527⁄624973141 t Black pepper
  • 2483527⁄624973141 t Cayenne pepper
  • 2483527⁄624973141 t Mixed grated nutmeg
  • 2483527⁄624973141 t Mace
  • 2483527⁄624973141 t Minced fresh thyme or
  • 2483527⁄624973141 t Dried thyme
  • 2483527⁄624973141 t Minced fresh marjoram or
  • 2483527⁄624973141 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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