Bangers or Oxford Sausages

Name: Bangers or Oxford Sausages
Yield: 2
Cuisine: British
Ingredients: ground pork; ground veal; ground pork; bread; salt; black pepper; cayenne pepper; nutmeg; mace; thyme; marjoram; sage leaves; lemon zest; eggs

Submitted by bernicel

Ingredients

POUND GROUND PORK
lean

POUND GROUND VEAL
lean *

OUNCES GROUND PORK
fat

SLICES BREAD
white with crust, crumbled or finely chopped

TEASPOON SALT

TEASPOON BLACK PEPPER

TEASPOON CAYENNE PEPPER

⅛

TEASPOON NUTMEG
grated

⅛

TEASPOON MACE

TEASPOON THYME
minced fresh or 1/8 ts dried *

TEASPOON MARJORAM
minced fresh or 1/8 ts dried *

TEASPOONS SAGE LEAVES
minced fresh or 1 ts dried *

TEASPOON LEMON ZEST
finely grated

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