Oxford Sausages
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1 lb ground veal (450g)
- 1 lb ground pork shoulder (450g)
- 7 ounces shredded suet (200g)
- 7 ounces white breadcrumbs (200g)
- 1 lemon, zest of
- 1 teaspoon ground nutmeg
- 6 sage leaves, finely chopped
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped marjoram
- 1 teaspoon chopped savory
- 1 egg, beaten
- 1 teaspoon of freshly crushed black pepper
- 1 teaspoon salt (or to taste)
- plain flour, for coating
directions
- In a large bowl, combine the minced meat with the suet, breadcrumbs, lemon zest, nutmeg and herbs.
- Mix well, then add the egg and mix again with a fork until everything is thoroughly combined. Season to taste with salt and pepper.
- Form the mixture into sausage shapes with floured hands. Then, coat each sausage with flour, and shake off any excess.
- Cook the sausages under a hot grill, turning frequently, until evenly browned and cooked through.
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RECIPE SUBMITTED BY
Daydream
Australia
<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p>
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