Bangers or Oxford Sausages
Submitted by bernicel
Homemade British bangers with pork, veal, breadcrumbs, and herbs like sage, thyme, and marjoram. Classic Oxford sausages stuffed in hog casings, ready to fry or braise.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
40 minOxford sausages are the original British banger, and making them from scratch is easier than you’d think. Ground pork and veal get kneaded with fresh breadcrumbs, then seasoned with sage, thyme, marjoram, lemon zest, and a warming blend of nutmeg and mace.
The bread is what gives bangers their signature snap and juicy texture, stretching the meat while keeping everything moist. Stuff the mixture into hog casings, prick out any air bubbles, and you’ve got proper sausages ready to poach, braise, or fry.
Kitchen Tips
- Keep the meat and fat cold while working to prevent the mixture from becoming greasy.
- Prick air pockets with a pin after stuffing so the casings don’t burst during cooking.
- Raw sausages freeze well for up to 3 months, so make a full batch and stash extras.
Ingredients
Directions
Knead together the pork, veal, fat, and bread. Stir the salt, pepper, cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into the egg, then knead into the meat mixture. Firmly stuff the mixture into prepared hog casings. Prick any air pockets with a pin. Poach, braise, or fry them before serving. The raw sausages can be refrigerated for 3 days, poached or braised sausages for 1 week. They can also be frozen, raw, poached, or braised, for 3 months Makes 2 lbs raw sausage
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