Ingredients for Traditional Homemade English Oxford Sausages Oxford Bangers
- Lean Boneless Pork
- Lean Veal
- 100g suet
- Fresh Breadcrumbs
- Lemon, Rind Of
- 1/2 teaspoon ground nutmeg
- Mixed Herbs
- Fresh Sage
- Salt and freshly ground black pepper to taste
- 1 large egg, lightly beaten
- Plain Flour
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How to Make Traditional Homemade English Oxford Sausages Oxford Bangers
- Mince or very finely chop 500g of pork and 250g of veal (or substitute with beef).
- In a large mixing bowl, combine the minced meat with 100g of suet, 100g of fresh breadcrumbs, the finely grated zest of 1 lemon, 1/2 teaspoon of ground nutmeg, 1 tablespoon of mixed dried herbs (such as thyme, rosemary, and sage).
- Gently mix the ingredients and season generously with salt and freshly ground black pepper to taste.
- Add 1 lightly beaten large egg to the mixture. Using a fork, thoroughly combine all ingredients until well-bound.
- Lightly flour your hands. Shape the sausage mixture into 8-10 sausages, approximately 10-12cm long.
- Lightly coat each sausage in flour, shaking off any excess.
- Heat a tablespoon of oil in a large frying pan over medium heat. Add sausages and cook for approximately 15-20 minutes, turning frequently, until golden brown and cooked through. Alternatively, grill the sausages for about 10-15 minutes, turning regularly until cooked through.
- Serve your delicious homemade Oxford sausages with creamy mashed potatoes and your favorite green vegetable for a complete meal, or enjoy them with crispy grilled bacon and juicy tomatoes for a classic breakfast treat.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
11g
Fat
43g
Carbs
10g
