Bangers Or Oxford Sausages

Bangers Oxford Sausages - Culture, Family, Travel, Consumer Reviews - Posted: 19th Dec, 2011 - 2:58am

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Archived Recipe: Sausages
Post Date: 19th Dec, 2011 - 2:58am / Post ID: #

Bangers Or Oxford Sausages

Recipe name:
Bangers Or Oxford Sausages

Recipe Type Recipe category:
Sausages

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Recipe Ingredients Recipe details:

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



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