Free Recipe Bangers or Oxford Sausages 2
Recipe Type: H Recipes
Recipe Preparation: stir
Cooking Ingredients for Bangers or Oxford Sausages 2 Recipe
1/2 lb Lean pork, ground
1/4 ts Minced fresh thyme or
1/2 lb Lean veal, ground
1/8 ts Dried thyme
6 oz Pork fat, ground
1/4 ts Minced fresh marjoram or
3 sl Of white bread with crust,
1/8 ts Dried marjoram
-crumbled or finely chopped 2
ts Minced fresh sage or
1 ts Salt
1 ts Dried sage
1/4 ts Black pepper
1 ts Loosely packed finely grated
1/4 ts Cayenne pepper
-lemon peel
1/8 ts Mixed grated nutmeg
1 lg Egg
1/8 ts Mace
Prepared Hog Casings
Bangers or Oxford Sausages 2 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
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