1/2 Photos of Traditional Homemade English Oxford Sausages - Oxford Bangers!
French Tart's Note:
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!
My Private Note
Units: US | Metric
- 1Mince 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.
- 2With floured hands, form the mixture into sausage shapes. Coat each sausage in flour, shaking off any excess.
- 3Cook the sausages under a hot grill, turning frequently, until evenly browned and cooked through.
- 4Serve the sausages with mashed potatoes and a green vegetable as a main meal, or with grilled bacon and tomatoes for breakfast.
Browse Our Top Breakfast Recipes
You Might Also Like...View All Breakfast Recipes
Nutritional Facts for Traditional Homemade English Oxford Sausages - Oxford Bangers!
Serving Size: 1 (153 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 469.0
- Calories from Fat 183
- Total Fat 20.4 g
- Saturated Fat 8.7 g
- Cholesterol 146.6 mg
- Sodium 424.1 mg
- Total Carbohydrate 30.9 g
- Dietary Fiber 2.0 g
- Sugars 2.8 g
- Protein 37.4 g
The following items or measurements are not included:
lemons, rind of