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Bangers or oxford sausages
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| Artist: |
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| Categories: |
Beef, British, Pork, Sausages, Veal, Western European |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Lean pork, ground | | 1/2
| lbs | Lean veal, ground | | 6
| oz | Pork fat, ground | | 3
| slice | Of white bread with crust | | | -crumbled or finely chopped | | 1
| tsp | Salt | | 1/4
| tsp | Black pepper | | 1/4
| tsp | Cayenne pepper | | 1/8
| tsp | Mixed grated nutmeg | | 1/8
| tsp | Mace | | 1/4
| tsp | Minced fresh thyme or | | 1/8
| tsp | Dried thyme | | 1/4
| tsp | Minced fresh marjoram or | | 1/8
| tsp | Dried marjoram | | 2
| tsp | Minced fresh sage or | | 1
| tsp | Dried sage | | 1
| tsp | Loosely packed finely grated | | | -lemon peel | | 1
| large | Egg | | | Prepared Hog Casings |
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Procedures:
| 1 | Knead together the pork, veal, fat, and bread. | | 2 | Stir the salt, pepper, cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into the egg, then knead into the meat mixture. | | 3 | Firmly stuff the mixture into prepared hog casings. | | 4 | Prick any air pockets with a pin. | | 5 | Poach, braise, or fry them before serving. | | 6 | The raw sausages can be refrigerated for 3 days, poached or braised sausages for 1 week. | | 7 | They can also be frozen, raw, poached, or braised, for 3 months makes 2 lbs raw sausag |
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