Bangers or Oxford Sausages
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
ground pork
lean |
|
| 226.8 | g |
ground veal
lean |
* |
| 173.4 | ml/g |
ground pork
fat |
|
| 3 | slices |
bread
white with crust, crumbled or finely chopped |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 0.6 | ml |
nutmeg
grated |
|
| 0.6 | ml |
mace
|
|
| 1.3 | ml |
thyme
minced fresh or 1/8 ts dried |
*
|
| 1.3 | ml |
marjoram
minced fresh or 1/8 ts dried |
*
|
| 1E+1 | ml |
sage leaves
minced fresh or 1 ts dried |
*
|
| 5 | ml |
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
