OXFORD SAUSAGES
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Mince or very finely chop the pork and veal. Put the minced meat in a large mixing bowl and add the suet, breadcrumbs, lemon rind, nutmeg and herbs.
- Mix together and season to taste. Add the egg yolks to the mixture and mix well with a fork until all the ingredients are thoroughly combined and bound together.
- With floured hands, form the mixture into sausage shapes. Coat each sausage in flour, shaking off any excess.
- Cook the sausages under a hot grill, turning frequently, until evenly browned and cooked through.
- Serve the sausages with mashed potatoes and a green vegetable as a main meal, or with grilled bacon and tomatoes for breakfast.
- Accompany them with boiled rice.
INGREDIENTS
- 450 grams lean boneless pork
- 450 grams lean boneless veal
- 350 grams shredded suet
- 225 grams fresh breadcrumbs
- Grated rind of ½ lemon
- 5 ml freshly grated nutmeg
- 15 ml chopped fresh mixed herbs or 5 ml dried mixed herbs
- 5 ml chopped fresh sage or a pinch of dried
- Salt and pepper
- 1 egg, lightly beaten
- Plain flour for coating
6 comments for “Oxford Sausages”
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Posted Tuesday, February 7, 2023 at 8:29:49 PM