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English Bangers (Oxford)


3 slices of white bread with crust
1/2 lb Lean pork, ground
6 oz Pork fat, ground
1/2 lb Lean veal, ground
1/4 tsp Minced fresh marjoram or 1/8 ts Dried marjoram
2 tsp Minced fresh sage or 1 ts Dried sage
1/4 tsp Black pepper
1/4 tsp Cayenne pepper
1/8 tsp Mace
1/4 tsp Minced fresh thyme or 1/8 ts Dried thyme
1 tsp Salt
1 tsp Loosely packed finely grated lemon peel
1/8 tsp Mixed grated nutmeg
1 lg Egg
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.