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-fat||300 g||0.66 lb|
|Veal||300 g||0.66 lb|
|Beef fat (suet)||200 g||0.44 lb|
|Bread crumbs||200 g||0.44 lb|
Ingredients per 1000g (1 kg) of materials
|Salt||12 g||2 tsp|
|Pepper||2.0 g||1 tsp|
|Marjoram||1.0 g||1/2 tsp|
|Sage, chopped||2.0 g||1 tsp|
|Savory||1.0 g||1/2 tsp|
|Nutmeg||1.0 g||1/2 tsp|
|Lemon zest, grated rind||1/2 lemon|
|Water||120 ml||4 oz fl|
- Mix all ingredients, including bread crumbs with water.
- Grind all meats with 1/4” (6 mm) plate.
- Mix with ingredients.
- Stuff into 32 mm casings.
- Fry, bake or grill before serving.