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LOCATION: Recipes >> Preserving Meats >> Oxford Sausages - an 1826 receipt

Print this Recipe    Oxford Sausages - an 1826 receipt

1 lb pork, not too lean
1 lb lean veal
1 lb beef suet
1/2 lb grated bread
half a lemon
a nutmeg
6 sage leaves
1 tsp pepper
2 tsp salt
a little thyme, savory and marjoram

Remove all skin and gristle from the meat and suet and put all through
the mincer or chop finely. Grate the bread and add it to the meat.

Shred the rind of the lemon and grate the nutmeg. Chop the herbs very
fine and add all these with the pepper and salt to the meat and bread.

Mix well all together.

[These are skinless sausages, by tradition. Use floured hands to shape
them and fry or grill]

Cumberland Sausage

1 lb boned, skinned shoulder of pork
6 oz pork fat from the back
1/2 rasher smoked bacon
1/2 teaspoon grated nutmeg
1 oz white breadcrumbs soaked in 8 tbsp hot water
Salt, pepper

Cut the pork, fat and bacon and mince fine. Add nutmeg and crumbs
and salt and pepper. Mix well together. Ease into your skins.

[This sausage is not formed into links, but cooked whole, in a large coil]


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