Bangers or Oxford Sausages

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Title: Bangers or Oxford Sausages
Categories: Meats, British
Yield: 2 servings

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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