Traditional Homemade English Oxford Sausages - Oxford Bangers!

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!

• Ready In: 35 mins
• Serves: 6-8
• Yields: 12-16 Sausages

Ingredients

• 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

1. 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.
2. With floured hands, form the mixture into sausage shapes. Coat each sausage in flour, shaking off any excess.
3. Cook the sausages under a hot grill, turning frequently, until evenly browned and cooked through.
4. Serve the sausages with mashed potatoes and a green vegetable as a main meal, or with grilled bacon and tomatoes for breakfast.