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Oxford Sausage

Name: Oxford Sausage
Yield: 9 servings
Ingredients: one pound of young pork; one pound of lean veal; one pound of beef suet; half a pound of bread crumbs; six sage leaves; a teaspoon of pepper; two of salt

From The new home cook book, 1896

Serves 9

A traditional sausage recipe.

Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

605Calories

14 gProtein

19 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories605 kcal

Protein14 g

Carbohydrates19 g

Fiber1.4 g

Sugars1.6 g

Total Fat52 g

Saturated Fat28 g

Monounsaturated Fat17 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol76 mg

Sodium748 mg

Potassium225 mg

Calcium64 mg

Iron1.9 mg

Magnesium26 mg

Phosphorus152 mg

Zinc2 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A1.4 mcg

Vitamin E0.9 mg

Vitamin K12 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)5.6 mg

Folate35 mcg

Choline6.7 mg

Caffeine0 mg

Water40 g

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The new home cook book (1896), page 49. The excerpt below is the record exactly as published.

OXFOED SAUSAGE. M. A. Sadler, Aurora. Take one pound of young pork, fat and lean, without skin or gristle ; one pound of lean veal ; one pound of beef suet chopped very fine together. Put in half a pound of bread crumbs, six sage leaves, a teaspoon of pepper 116 THE HOME COOK BOOK. and two of salt

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