Bangers or Oxford Sausages

• 1/2 pound ground pork lean
• 1/2 pound ground veal lean
• 6 ounces ground pork fat
• 3 slices bread white with crust, crumbled or finely chopped
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 18 teaspoon nutmeg grated
• 18 teaspoon mace
• 1/4 teaspoon thyme minced fresh or 1/8 ts dried
• 1/4 teaspoon marjoram minced fresh or 1/8 ts dried
• 2 teaspoons sage leaves minced fresh or 1 ts dried
• 1 teaspoon lemon zest finely grated
• 1 large eggs

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 sausage

ground pork, ground veal, ground pork, bread, salt, black pepper, cayenne pepper, nutmeg, mace, thyme, sage, lemon zest, eggs

Taken from recipeland.com/recipe/v/bangers-or-oxford-sausages-4197 (may not work)