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Bangers or oxford sausages

Yield: 2 Servings

Ingredients:

• 1/2 lb Lean pork ground
• 1/2 lb Lean veal ground
• 6 oz Pork fat ground
• 3 sl Of white bread with crust -crumbled or finely chopped
• 1 ts Salt
• 1/4 ts Black pepper
• 1/4 ts Cayenne pepper
• 1/8 ts Mixed grated nutmeg
• 1/8 ts Mace
• 1/4 ts Minced fresh thyme or
• 1/8 ts Dried thyme
• 1/4 ts Minced fresh marjoram or
• 1/8 ts Dried marjoram
• 2 ts Minced fresh sage or
• 1 ts Dried sage
• 1 ts Loosely packed finely grated -lemon peel
• 1 lg Egg

Instructions:

Prepared Hog Casings Knead together the pork veal fat and bread. Stir the salt pepper cayenne nutmeg and mace thyme marjoram sage and lemon peel into the egg then knead into the meat mixture. Firmly stuff the mixture into prepared hog casings. Prick any air pockets with a pin. Poach braise or fry them before serving. The raw sausages can be refrigerated for 3 days poached or braised sausages for 1 week. They can also be frozen raw poached or braised for 3 months Makes 2 lbs raw sausage

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