Oxford Sausage

The avant-garde Cossack sausage is about advised to abide of a admixture of pork and veal, acclimatized with auto and herbs. Herbs are usually sage, agreeable and marjoram. Abounding avant-garde producers accept replaced the dogie agreeable with lamb while others use alone pork.

MaterialsMetricUS
Pork, semi-fat300 g0.66 lb
Veal300 g0.66 lb
Beef fat (suet)200 g0.44 lb
Bread crumbs200 g0.44 lb
Ingredients per 1000g (1 kg) of materials
Salt12 g2 tsp
Pepper2.0 g1 tsp
Marjoram1.0 g1/2 tsp
Sage, chopped2.0 g1 tsp
Savory1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Lemon zest, grated rind1/2 lemon
Water120 ml4 oz fl
Instructions
  1. Mix all ingredients, including aliment crumbs with water.
  2. Grind all meats with 1/4” (6 mm) plate.
  3. Mix with ingredients.
  4. Stuff into 32 mm casings.
  5. Refrigerate.
  6. Fry, broil or barbecue afore serving.

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