Bangers or Oxford Sausages recipe
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Categories of Recipe
British Recipes
Meat Recipes
Pork Recipes
Sausages Recipes
 
Timings & Yeildings
Prepration :
Cooking :
Total :
Yeildings: 2servings
Direction and Ingredients
Amount Ingredient Preparation
1/2 pound ground pork lean
1/2 pound ground veal lean
6 ounces ground pork fat
3 slices bread white with crust, crumbled or finely chopped
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon nutmeg grated
1/8 teaspoon mace
1/4 teaspoon thyme leaves minced fresh or 1/8 ts dried
1/4 teaspoon marjoram leaves minced fresh or 1/8 ts dried
2 teaspoons sage leaves minced fresh or 1 ts dried
1 teaspoon lemon peel finely grated
1 large egg
 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
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