Oxford Beef Sausage

When originally produced, the Oxford sausage did not have a skin or other casing, but was hand-formed and floured before frying. However, modern sausages are stuffed into natural pork or sheep casings.

Beef, lean600 g1.32 lb
Fat200 g0.44 lb
Rusk soaked (40 g rusk and 60 ml (2 oz fl) of water100 g0.22 lb
Rusk, dry100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt15 g2-1/2 tsp
White pepper4.0 g2 tsp
Mace1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Coriander1.0 g1/2 tsp
Ginger2.0 g1 tsp
Cayenne0.5 g1/4 tsp
  1. Soak 40 g of rusk in 60 ml of water.
  2. Grind beef with 1/8” plate.
  3. Mix ground beef with soaked rusk, dry rusk and spices.
  4. Stuff into sheep or small diameter hog casings.
  5. Refrigerate.
  6. Fry, bake or grill before serving.
Red coloring (Parisian Red) was dissolved in boiling water and poured on the mixture during the process of chopping until the desired tint was attained.

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