Oxford Sausages Recipe
Oxford Sausages Recipe with Veal, Pork, Suet, Breadcrumbs, Lemon, Sage, Nutmeg & Thyme.
INGREDIENTS
8oz (225g) Minced (or Finely Chopped) Lean Veal
8oz (225g) Minced (or Finely Chopped) Lean Pork
4oz (100g) Prepared Suet
4oz (100g) Fresh Breadcrumbs
Grated Rind of 1/2 Lemon
1/2 tsp Freshly Ground Pepper
1 tsp Salt
2 Chopped Sage Leaves
Pinch of Nutmeg
Pinch of Dried Thyme, Marjoram or Basil
Oil & Butter for Frying
METHOD
Mix everything thoroughly together in a bowl. Form into sausage shapes or little flat cakes and fry in a little Oil and Butter.
Serves 4.
Based on the Oxford Sausages Recipe in:
British Cooking
by Caroline Conran (Treasure Press 1978).