Oxford Sausage

These are succulent and meaty, well-flavoured with herbs and lemon. They are shaped by hands before cooking and do not have skins. They remind me of the sausage my mother bought from the local butcher when I was a kid. These keep very well in the fridge or freezer and can be reheated quickly.

• Ready In: 22 mins
• Serves: 16-20
• Yields: 3 lbs, approx uncooked weight

Ingredients

• 1  lb ground pork, lean
• 1  lb ground lamb, ground veal or ground turkey,lean
• 12  ounces  shredded suet
• 8  ounces  fresh breadcrumbs
• 1⁄2 lemon, zest only
• 1  teaspoon  grated nutmeg
• 1  tablespoon  fresh mixed herbs, , chopped
• 1  teaspoon fresh sage, chopped
• 1  egg, beaten
•  plain flour (for coating)

Directions

1. Put the meats into a large bowl and add the suet, breadcrumbs, lemon zest, nutmeg and herbs.
2. Mix well, add the egg and mix again with a fork until everything is thoroughly combined.
3. With floured hands, form the mixture into sausage (links) shapes.
4. Coat each sausage with flour, shaking off any excess.
5. Cook the sausages under a hot broiler, turning frequently, until evenly browned and cooked through.