Oxford Sausages

There are a lot of people that would like to try making their own sausages, but they get put off because of their fear of having to stuff casings and go through all that faff.

The manufacture of sausage began some two thousand years ago, and whilst some of it's traditions are going strong as they ever were, there are also a lot of new ideas creeping into the industry and new flavours. There are probably as many sausages in the world as there are countries and counties . . . with each area having adapted their own peculiarities and flavours.



I do love a good banger . . . nice and fat (in size) . . . with a great casing that almost snaps when you bite into it. You can really tell a good Butcher by the quality of his sausages, and our local Butcher is very good indeed. His sausages, all varieties, are beautifully meaty with delicious flavours . . . and you know they are not filled with anything that you wouldn't want to eat or nasty fillers.



But tis also nice to know that I can make my own at home, without casings, or stuffing anything . . . I guess technically you can't really call them sausages . . . they are more like sausage shaped rissoles . . . but then again . . . a rose by any other name and all that!

These "sausages" are not only easy to make, but they are delicious to boot! What I like about them is I can knock them up in very short time and then freeze them, ready to grab out of the freezer at a moments notice.



They always cook up crisp and delicious on the outside, while nice and moist on the insides, and full of flavour . . . with the suet making sure that the meat doesn't dry out and every mouthful bringing you lovely hints of lemon, sage, marjoram and nutmeg . . . a most delicious combination with pork.

Sure . . . traditional they certainly are not . . . but anyone who has ever eaten them has very quickly forgiven me from straying from the beaten path.

Something which I am very good at doing. Todd loves these. Yes . . . that is ketchup on my plate . . . a old North American habit that I just haven't been able to quite give up. ☺



*Oxford Sausages*
Serves 6 to 8
Printable Recipe

So easy to make and so much tastier than shop bought, plus you have the added advantage of knowing what's in them!

1 pound of lean ground pork shoulder
3/4 pound ground beef suet
8 ounces fine dry bread crumbs (2 cups)
the finely grated zest of one unwaxed lemon
1/4 tsp freshly ground nutmeg
1 tsp ground pepper
1 tsp dried sage leaves, rubbed between your hands
1 tsp dried marjoram leaves, rubbed between your hands
1 tsp fine sea salt
more crumbs and paprika for rolling

Place the pork into the food processor and blitz until very fine, about 4o seconds or so. Remove and do the same for the beef suet. (Or you can ask your butcher to put both (together) through his grinder twice).

Place into a bowl and add the bread crumbs, lemon zest, nutmeg, pepper, sage, marjoram and salt. Mix in well with your hands. Turn onto the counter and knead with your hands until very smooth. Shape into sausages. I usually grab a half handful and roll it into a tube shape between my palms and then flatten the ends on the counter top by tapping them down on either end.

Place some more dry bread crumbs onto a plate along with some ground paprika. Roll the tubes into this to coat. Place in a plastic box in a single layer and chill for several hours before using. They will keep about 4 to 5 days in the refrigerator or you can freeze them for 2 to 3 months.

To cook, panfry or grill as you would regular sausages.