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Bangers or oxford sausages

Yield: 2 servings

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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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More