Recipe by French Tart
My low fat version of these famous English sausages. An Oxford butcher probably created this recipe in the days when every shop sold its own special home-made sausages. These are succulent and meaty, well flavoured with herbs and lemon. They are shaped in the hands before frying, and do not have skins, making them ideal to make if you do not have a sausage skin attachment. If you have a problem using veal, substitute it for beef instead!
Top Review by ElaineAnn
Excellent taste! I used marjoram, thyme, and dill. I cooked them in my George Foreman grill and popped some in the freezer in individual serving sizes. Thank you for posting and for the great photos of my recipe! It got 2 more reviews after your photos posted.
- 450 g lean boneless pork
- 450 g boneless lean veal
- 50 g shredded suet
- 225 g fresh breadcrumbs
- 1⁄2 lemon, rind of, grated
- 5 ml freshly grated nutmeg or 5 ml mace
- 15 ml chopped fresh mixed herbs or 5 ml dried herbs
- 5 ml chopped fresh sage
- salt and pepper
- 1 egg, lightly beaten
- plain flour, for coating
Directions See How It's Made
- 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 lightly beaten egg 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.