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.

Calories: 320
Servings: 10
Prep time: 30 minutes
Cook time: 18 minutes

Nutritional information

MaterialsMetricUS
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 materials
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
Instructions
  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.
Notes
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.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

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 FishSpanish Sausages