Bangers Or Oxford Sausages Recipe

• 1/2 lb Lean pork, grnd
• 1/2 lb Lean veal, grnd
• 6 ounce Pork fat, grnd
• 3 slc Of white bread with crust, crumbled or possibly finely minced
• 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 Chopped fresh thyme or possibly
• 1/8 tsp Dry thyme
• 1/4 tsp Chopped fresh marjoram or possibly
• 1/8 tsp Dry marjoram
• 2 tsp Chopped fresh sage or possibly
• 1 tsp Dry sage
• 1 tsp Loosely packed finely grated lemon peel
• 1 lrg Egg Prepared Hog Casings

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 mix.
3. Firmly stuff the mix into prepared hog casings.
4. Prick any air pockets with a pin.
5. Poach, braise, or possibly fry them before serving.
6. The raw sausages can be refrigerated for 3 days, poached or possibly braised sausages for 1 week.
7. They can also be frzn, raw, poached, or possibly braised, for 3 months Makes 2 lbs raw sausage

lean pork, veal, bread, salt, black pepper, cayenne pepper, nutmeg, fresh thyme, thyme, fresh marjoram, marjoram, fresh sage, sage, lemon peel, egg

Taken from cookeatshare.com/recipes/bangers-or-oxford-sausages-77966 (may not work)