Oxford Sausages

Ingredients

• one pound of lean veal
• one pound of lean pork
• one pound of beef suet
• three teaspoonfuls of salt
• half a tea-spoonful of cayenne
• a tea-spoonful of pepper
• half a pound of stale roll
• the finely-minced rind of half a lemon
• a nutmeg, grated
• a table-spoonful of powdered sage
• a small tea-spoonful of lemon thyme
• a small tea-spoonful of sweet marjoram
• a small tea-spoonful of basil

Method

1. 1

   Mince veal, pork, and suet finely.

2. 2

   Add salt, cayenne, pepper, and soaked stale roll.

3. 3

   Fill prepared skins with mixture and fry before serving.

4. 4

   Optionally season with lemon rind, nutmeg, sage, and herbs.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1059. The excerpt below is the record exactly as published.

Oxford Sausages. — Mince very finely one pound of lean veal, one pound of lean pork, and one pound of beef suet. Add three tea- spoonfuls of salt, half a tea-spoonful of cayenne, a tea-spoonful of pepper, and half a pound of stale roll, which has been crumbled and soaked in butter for two or three minutes. Three-parts fiU the prepared skins w4th the mixture, and fry them before serving. If it is preferred that the sausages should be seasoned, add the finely-minced rind of half a lemon, a nutmeg, grated, a table-spoonful of powdered sage, and a small tea-spoonful of lemon thyme

Cook this with the app: pantry check, scaling, and the assistant.