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  Recipe Home » Pork » Bangers Or Oxford Sausages
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  Bangers Or Oxford Sausages
  Category: Pork
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 263
Ingredients:
1/2 lb Lean pork, ground
1/2 lb 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
Instructions:
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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