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.

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 materials
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 with ingredients.
  4. Stuff into 32 mm casings.
  5. Refrigerate.
  6. Fry, bake or grill before serving.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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