Title: Bangers or Oxford Sausages
Categories: Pork Veal British European
Yield: 2 Servings
| 1/2 | lb | Lean pork, ground |
| 1/2 | lb | Lean veal, ground |
| 6 | oz | Pork fat, ground |
| 3 | sl | Of white bread with crust, crumbled or finely chopped |
| 1 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1/4 | ts | Cayenne pepper |
| 1/8 | ts | Mixed grated nutmeg |
| 1/8 | ts | Mace |
| 1/4 | ts | Minced fresh thyme or |
| 1/8 | ts | Dried thyme |
| 1/4 | ts | Minced fresh marjoram or |
| 1/8 | ts | Dried marjoram |
| 2 | ts | Minced fresh sage or |
| 1 | ts | Dried sage |
| 1 | ts | Loosely packed finely grated lemon peel |
| 1 | lg | Egg |
| | | Prepared Hog Casings |
Knead together the pork, veal, fat, and bread. Stir the salt, pepper,
cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into the
egg, then knead into the meat mixture. Firmly stuff the mixture into
prepared hog casings. Prick any air pockets with a pin. Poach, braise, or
fry them before serving. The raw sausages can be refrigerated for 3 days,
poached or braised sausages for 1 week. They can also be frozen, raw,
poached, or braised, for 3 months Makes 2 lbs raw sausage