Bangers or Oxford Sausages
79
79
Ingredients
½ | pound |
ground pork
lean |
|
½ | pound |
ground veal
lean |
* |
6 | ounces |
ground pork
fat |
|
3 | slices |
bread
white with crust, crumbled or finely chopped |
|
1 | teaspoon |
salt
|
|
¼ | teaspoon |
black pepper
|
* |
¼ | teaspoon |
cayenne pepper
|
* |
⅛ | teaspoon |
nutmeg
grated |
* |
⅛ | teaspoon |
mace
|
* |
¼ | teaspoon |
thyme
minced fresh or 1/8 ts dried |
* |
¼ | teaspoon |
marjoram
minced fresh or 1/8 ts dried |
* |
2 | teaspoons |
sage leaves
minced fresh or 1 ts dried |
* |
1 | teaspoon |
lemon zest
finely grated |
|
1 | large |
eggs
|
Directions
Knead together the pork, veal, fat, and bread. Stir the salt, pepper, cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into the egg, then knead into the meat mixture. Firmly stuff the mixture into prepared hog casings. Prick any air pockets with a pin. Poach, braise, or fry them before serving. The raw sausages can be refrigerated for 3 days, poached or braised sausages for 1 week. They can also be frozen, raw, poached, or braised, for 3 months Makes 2 lbs raw sausage
Nutrition Facts
Serving Size 265g (9.3 oz)Amount per Serving
Calories 72256% of calories from fat
% Daily Value *
Total Fat 45g
69%
Saturated Fat 16g
82%
Trans Fat
0g
Cholesterol 291mg
97%
Sodium 1614mg
67%
Total Carbohydrate
7g
7%
Dietary Fiber 1g
5%
Sugars g
Protein
114g
Vitamin A 4%
•
Vitamin C 5%
Calcium 12%
•
Iron 25%
* based on a 2,000 calorie diet
How is this calculated?