Oxford sausages



  • Sausages made from minced pork, minced pork fat and fresh white breadcrumbs (2:1:1), mixed, seasoned and flavoured with sage, winter savory and marjoram and grated lemon zest, moistened with water and may be packed into casings and linked or left skinless. Fried and served hot. A 19th century version substituted veal for half the pork, suet for pork fat and reduced the breadcrumbs by half.