Oxford Sausages or Bangers
Sausages are called bangers in England, Scotland, and Ireland. Make your own bangers at home with this recipe that includes ground pork, ground veal, spices, and grated lemon zest.
1/2 pound lean ground pork
1/2 pound lean ground veal
6 ounces pork fat (ground)
3 slices bread (white with crust, crumbled or finely chopped)
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon nutmeg (grated)
1/8 teaspoon mace
1/4 teaspoon fresh thyme (minced or 1/8 teaspoon dried thyme)
1/4 teaspoon fresh marjoram (minced or 1/8 teaspoon dried marjoram)
2 teaspoons fresh sage (minced or 1 teaspoon dried sage)
1 teaspoon lemon zest*
1 large egg
4 feet prepared hog casings
Gather the ingredients.
Combine ground pork, ground veal, pork fat, and bread.
Whisk together salt, pepper, cayenne pepper, nutmeg, mace, thyme, marjoram, sage, lemon zest, and egg.
Knead into pork and veal mixture.
Stuff sausage mixture into prepared casings, compacting firmly.
Prick any air pockets with a pin. (Store raw sausages in the refrigerator up to 3 days. Freeze up to 3 months.*)
To serve, poach, braise, or fry the bangers.
Pair with mashed potatoes and enjoy!
To get perfect fine-grated lemon zest, use a zester.
Cooked sausages may be refrigerated up to 1 week or frozen up to 3 months.