Oxford Sausage

The modern Oxford sausage is typically considered to consist of a mixture of pork and veal, seasoned with lemon and herbs. Herbs are usually sage, savory and marjoram. Many modern producers have replaced the veal content with lamb while others use only pork.

Pork, semi-fat300 g0.66 lb
Veal300 g0.66 lb
Beef fat (suet)200 g0.44 lb
Bread crumbs200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
Pepper2.0 g1 tsp
Marjoram1.0 g1/2 tsp
Sage, chopped2.0 g1 tsp
Savory1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Lemon zest, grated rind1/2 lemon
Water120 ml4 oz fl
  1. Mix all ingredients, including bread crumbs with water.
  2. Grind all meats with 1/4” (6 mm) plate.
  3. Mix with ingredients.
  4. Stuff into 32 mm casings.
  5. Refrigerate.
  6. Fry, bake or grill before serving.

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