Free Recipe Bangers or Oxford Sausages
Recipe Type: P Recipes
Recipe Preparation: stir
Cooking Ingredients for Bangers or Oxford Sausages Recipe
1/2 lb Lean pork, ground
1/2 lb Lean veal, ground
6 oz Pork fat, ground
3 sl Of white bread with crust,
-crumbled or finely chopped
1 ts Salt
1/4 ts Black pepper
1/4 ts Cayenne pepper
1/8 ts Mixed grated nutmeg
1/8 ts Mace
1/4 ts Minced fresh thyme or
1/8 ts Dried thyme
1/4 ts Minced fresh marjoram or
1/8 ts Dried marjoram
2 ts Minced fresh sage or
1 ts Dried sage
1 ts Loosely packed finely grated
-lemon peel
1 lg Egg
Prepared Hog Casings
Bangers or Oxford Sausages Preparation
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
Cooking Temperature:
Recipe Serves: 2
How Do You Cook Bangers or Oxford Sausages?
If you know a better Bangers or Oxford Sausages Recipe please comment below.