|
|
|
|
 |
|
|
| Bangers Or Oxford Sausages Recipe |
Category: Pork / Meats
Rating:
N/A
Servings: 2
|
|
|
Ingredients
1/2 lb lean pork, ground
1/2 lb lean veal, ground
6 oz pork fat, ground
3 slice of white bread with crust, crumbled; or finely chopped
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon mixed grated nutmeg
1/8 teaspoon mace
1/4 teaspoon minced fresh thyme or
1/8 teaspoon dried thyme
1/4 teaspoon minced fresh marjoram or
1/8 teaspoon dried marjoram
2 teaspoon minced fresh sage or
1 teaspoon dried sage
1 teaspoon loosely packed finely grated lemon; peel
1 large egg
1 prepared hog casings
Cooking Directions:
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
meats,pork
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
