Oxford Sausage-Traditional

Traditional Cossack sausages were fabricated with according genitalia of angular pork and dogie calm with beef suet. Old recipes advance that this should be in the aforementioned admeasurement as anniversary of the meats, but avant-garde tastes will apparently adopt bisected this. Secondly there is consistently the accession of grated auto case and thirdly they are never put into skins.

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 all together.
  4. Form the sausage accumulation into sausages with your easily on a agilely floured surface. Leave in refrigerator brief to close up and advance their acidity afore cooking.
  5. Fry, broil or barbecue afore serving.

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