Oxford Sausage-Traditional

Traditional Oxford sausages were made with equal parts of lean pork and veal together with beef suet. Old recipes suggest that this should be in the same proportion as each of the meats, but modern tastes will probably prefer half this. Secondly there is always the addition of grated lemon rind and thirdly they are never put into skins.

MaterialsMetricUS
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
Instructions
  1. Mix all ingredients, including bread crumbs with water.
  2. Grind all meats with 1/4” (6 mm) plate.
  3. Mix all together.
  4. Form the sausage mass into sausages with your hands on a lightly floured surface. Leave in refrigerator overnight to firm up and develop their flavor before cooking.
  5. Fry, bake or grill before serving.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs