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Nutrition Facts
Serving Size 1 (100g) Recipe makes 16 servings The following items or measurements are not included below: 1 tablespoon mixed herbs
Calories 422
Calories from Fat 314		(74%)
Amount Per Serving		%DV
	Total Fat 34.9g	53%
	Saturated Fat 17.2g	85%
	Monounsaturated Fat 12.7g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 75mg		25%
Sodium 153mg		6%
Potassium 208mg		5%
Total Carbohydrate 11.3g		3%
	Dietary Fiber 0.9g	3%
	Sugars 1.0g
Protein 14.8g		29%
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Oxford Sausage

Recipe #16672 | 22 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Mille® ™
Jan 4, 2002

These are succulent and meaty, well-flavoured with herbs and lemon. They are shaped by hands before cooking and do not have skins. They remind me of the sausage my mother bought from the local butcher when I was a kid. These keep very well in the fridge or freezer and can be reheated quickly.

SERVES 16 -20 , 3 lbs, approx uncooked weight (change servings and units)

Ingredients

1 lb ground pork, lean
1 lb ground lamb, ground veal or ground turkey,lean
12 ounces shredded suet
8 ounces fresh breadcrumbs
1/2 lemon, zest only
1 teaspoon grated nutmeg
1 tablespoon fresh mixed herbs, , chopped
1 teaspoon fresh sage, chopped
1 egg, beaten
plain flour (for coating)

Directions

1
Put the meats into a large bowl and add the suet, breadcrumbs, lemon zest, nutmeg and herbs.
2
Mix well, add the egg and mix again with a fork until everything is thoroughly combined.
3
With floured hands, form the mixture into sausage (links) shapes.
4
Coat each sausage with flour, shaking off any excess.
5
Cook the sausages under a hot broiler, turning frequently, until evenly browned and cooked through.