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.
|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 all together.
- 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.
- Fry, bake or grill before serving.