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Title: Bangers or Oxford Sausages
Yield:2 servings
Category:Pork/ham, Veal, Londontowne, Sausages
Rating:
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1/2 lb Lean pork, ground 1/4 ts Minced fresh thyme or
1/2 lb Lean veal, ground 1/8 ts Dried thyme
6 oz Pork fat, ground 1/4 ts Minced fresh marjoram or
3 sl Of white bread with crust, 1/8 ts Dried marjoram
-crumbled or finely chopped 2 ts Minced fresh sage or
1 ts Salt 1 ts Dried sage
1/4 ts Black pepper 1 ts Loosely packed finely grated
1/4 ts Cayenne pepper -lemon peel
1/8 ts Mixed grated nutmeg 1 lg Egg
1/8 ts Mace 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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