Oxford Sausages
Historic skinless sausages made from seasoned pork and veal, flavoured with aromatic sage, warming nutmeg, and fragrant lemon zest.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 395 kcal
Equipment
- •Large mixing bowl
- •Frying pan
- •Shallow plate
- •Tongs
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 395 kcal
- fat
- 27 g
- carbs
- 12 g
- fibre
- 1 g
- protein
- 26 g
- calories
- 395 kcal
Instructions
- 1
Add the minced pork, minced veal, and shredded beef suet to a large mixing bowl.
- 2
Scatter in the fresh breadcrumbs, chopped sage, thyme, lemon zest, nutmeg, salt, and black pepper.
- 3
Pour in the beaten egg.
- 4
Work the mixture together thoroughly with your hands until the meat binds and holds its shape.
- 5
Divide the meat mixture into twelve equal portions.
- 6
Roll each portion between your palms into a smooth cylinder about eight centimetres long.
- 7
Place the plain flour on a shallow plate.
- 8
Gently roll each sausage in the flour to coat lightly, tapping away any excess.
- 9
Melt the lard in a large frying pan set over a medium-low heat on the hob.
- 10
Fry the sausages for twelve minutes, turning frequently until evenly golden brown and cooked through.
Chef's tips
Chilling the shaped sausages in the fridge for twenty minutes before frying helps them retain their neat cylinder shape without bursting. Cook over medium-low heat to ensure the interior cooks through before the exterior overbrowns.
Ingredient substitutions
- minced veal → lean minced beef
- shredded beef suet → grated cold unsalted butter
- lard → vegetable oil
Storage
Keep cooked sausages in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a lightly greased frying pan over low heat for five minutes until piping hot throughout.
Common mistakes to avoid
- •Frying over excessive heat which burns the delicate flour coating before the meat cooks.
- •Over-handling the meat so heavily that the texture becomes dense and rubbery.
- •Skipping the lemon zest, which provides the distinctive brightness typical of Oxford sausages.
Serving suggestions
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