Bangers Or Oxford Sausages
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 pep...
Ingredients
- 1/2lblean pork, ground
- 1/2lblean veal, ground
- 6ozpork fat, ground
- 3sl of white bread with crust,
- 1/4tsp black pepper
- 1/4tsp cayenne pepper
- 1/8tsp mixed grated nutmeg
- 1/8tsp mace
Directions
- 1
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 Sal
- 2
Stir the salt, pepper, cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into the egg, then knead into the meat mixture
- 3
Firmly stuff the mixture into prepared hog casings
- 4
Prick any air pockets with a pin
- 5
Poach, braise, or fry them before serving
- 6
The raw sausages can be refrigerated for 3 days, poached or braised sausages for 1 week
- 7
They can also be frozen, raw, poached, or braised, for 3 months Makes 2 lbs raw sausage