Oxford Sausages
450g (1lb) Pork Shoulder, lean
225g (8oz) Pork Back or Belly Fat
225g (8oz) Veal, lean
225g (8oz) Suet, finely shredded
225g (8oz) Fresh Breadcrumbs
2 tsp Lemon Zest
1 Egg, beaten
1½ tsp Salt
1 tsp Sage, finely chopped
½ tsp Thyme, finely chopped
½ tsp Marjoram, finely chopped
½ tsp Pepper
½ tsp Cayenne
½ tsp Ground Mace
½ tsp Ground Nutmeg
5 metres (15 feet) Sausage Casings
Mince the pork very finely.
Mix all of the ingredients together thoroughly, making sure that the seasonings are evenly distributed.
Next fill the sausage cases, see: sausage making basics for advice on doing so.
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