Title: Bangers (Oxford Sausages)
Categories: Sausage
Yield: 1 Servings

1/2	lb	Lean pork
1/2	lb	Lean veal
6	oz	Pork fat
3	sl	White bread
1	ts	Salt
1/4	ts	Pepper
1/4	ts	Cayenne
1/8	ts	Nutmeg and mace
1/8	ts	Thyme
1/8	ts	Marjoram
1	ts	Sage
1	ts	Finely grated lemon peel
1	lg	Egg

I have not tried the afore mentioned, but I have this one, and it is 'almost' perfect. I have had them many times in England, and most British shops here in S. Fl carry them, albiet frozen. Call around to pubs ect.

Combine all ingredients in bowl until well mixed. Fry up a small amount to check for taste of spices. Adjust as needed. Fill sausage casings,be sure and prick casings at least once. Leave overnight in refrigerator (if you can). I ususally poach the sausages and then brown. Poaching gets rid of some of the fat.

From: Sallie Krebs Date: 04-29-95

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