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This is quite an interesting traditional sausage originating in the markets of Oxford that uses mixed meats (typically any combination of pork, beef and lamb) and is quite highly spiced. It can be made in sausage skins but also works well as patties or as skinless versions (such as the one here). This version is based on a traditional Oxford college recipe.

Ingredients:

1kg mixed minced meat (pork plus any combination of lamb and beef [pork and lamb is particularly good])
350g shredded suet
225g fresh breadcrumbs
1 tbsp dried lemon peel, ground (or the zest of 2 lemons)
1 tsp freshly-grated nutmeg
1/2 tsp ground allspice
1/2 tsp freshly-ground black pepper
1 tbsp fresh sage leaves, finely chopped
1 tbsp fresh rosemary leaves, finely chopped
1 tsp thyme leaves, finely chopped
1 egg, beaten
salt, to taste
flour, to dust
oil or butter, for frying

Method:

Combine the ground meat, suet, breadcrumbs, lemon peel (or zest), spices, herbs and salt in a large bowl and, using your hands, mix thoroughly to combine. Add the egg and mix thoroughly to bind.

Dust a cold work surface and your hands then pinch off a golfball-sized lump of the sausage mix then roll into a sausage on the work surface. Dust with flour then shake the excess off. Repeat this process with the remaining sausage mix (if not using immediately the individual sausages can be frozen).

To cook, heat oil or butter in a pan then add the sausages and cook gently until well browned all over and thoroughly cooked through. Serve hot as part of a traditional breakfast or with mashed potatoes and onion gravy.