Oxford Sausages Recipe

Name: Oxford Sausages
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground veal (450g); 1 lb ground pork shoulder (450g); 7 ounces shredded suet (200g); 7 ounces white breadcrumbs (200g); 1 lemon, zest of; 1 teaspoon ground nutmeg; 6 sage leaves, finely chopped; 1 teaspoon chopped fresh thyme; 1 teaspoon chopped marjoram; 1 teaspoon chopped savory; 1 egg, beaten; 1 teaspoon of freshly crushed black pepper; 1 teaspoon salt (or to taste); plain flour, for coating

Servings: persons

1 lb ground veal (450g)
1 lb ground pork shoulder (450g)
7 ounces shredded suet (200g)
7 ounces white breadcrumbs (200g)
1 lemon, zest of
1 teaspoon ground nutmeg
6 sage leaves, finely chopped
1 teaspoon chopped fresh thyme
1 teaspoon chopped marjoram
1 teaspoon chopped savory
1 egg, beaten
1 teaspoon of freshly crushed black pepper
1 teaspoon salt (or to taste)
plain flour, for coating

1
In a large bowl, combine the minced meat with the suet, breadcrumbs, lemon zest, nutmeg and herbs.
2
Mix well, then add the egg and mix again with a fork until everything is thoroughly combined.
3
Season to taste with salt and pepper.
4
Form the mixture into sausage shapes with floured hands.
5
Then, coat each sausage with flour, and shake off any excess.
6
Cook the sausages under a hot grill, turning frequently, until evenly browned and cooked through.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb ground veal (450g), 1 lb ground pork shoulder (450g), 7 ounces shredded suet (200g), 7 ounces white breadcrumbs (200g), and more.

Yes, Oxford Sausages falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oxford Sausages

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