Don't miss another issue…      Subscribe

Bangers or Oxford Sausages



Trans-fat Free


½ pound ground pork
½ pound ground veal
6 ounces ground pork
3 slices bread
white with crust, crumbled or finely chopped
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
teaspoon nutmeg
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


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


* not incl. in nutrient facts

Add review




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?


Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed