Oxford Sausages RecipeOrigin: England Period: Traditional |
|
This is quite an interesting traditional sausage originating in the markets of Oxford that uses mixed meats (typically any combination of pork, beef and lamb) and is quite highly spiced. It can be made in sausage skins but also works well as patties or as skinless versions (such as the one here). This version is based on a traditional Oxford college recipe. Ingredients:
1kg mixed ground meat (pork plus any combination of lamb and beef [pork and lamb is particularly good]) 
Oxford Sausages Preparation:Method:Combine the ground meat, suet, breadcrumbs, lemon peel (or zest), spices, herbs and salt in a large bowl and, using your hands, mix thoroughly to combine. Add the egg and mix thoroughly to bind. Dust a cold work surface and your hands then pinch off a golfball-sized lump of the sausage mix then roll into a sausage on the work surface. Dust with flour then shake the excess off. Repeat this process with the remaining sausage mix (if not using immediately the individual sausages can be frozen). To cook, heat oil or butter in a pan then add the sausages and cook gently until well browned all over and thoroughly cooked through. Serve hot as part of a traditional breakfast or with mashed potatoes and onion gravy. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Oxford Sausages to your online bookmark site: 
|
|
More English recipes... More Welsh recipes... More Scottish recipes... More British recipes... More recipes for Meat... More recipes for Bread... More Frying recipes... More recipes for Pork... More recipes for Beef... More recipes for Lamb... More breakfast recipes... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with meat and bread as primary ingredients: Zuppa Toscana Venison Chops with a Sloe Gin and Horn of Plenty Mushroom Sauce Rossolye Kissra be Omregayga Gombo Sauce Couscous with Chicken and Sausage Großer Hans Pastai Cwnhingen Lahmajoun Scottish Venison Stew Sarmale Christmas Bread Pudding Pineapple and Pepper Stuffing for Duck Kalduni Mtori Black Liver Pudding Country Style Guinea Fowl Potje Tahin Hamam Bi-l-firik Coriander Cheesy Garlic Baguette Sage, Onion and Hot Chilli Stuffing Casserole of Tripe London Particular Brotknoedel Trinidadian Pepper Pot Fried Sweetbreads Indian Cooked Chicken Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
