Chef: Larger images for small media devices

2026-01-30T13:13:41Z

Larger images for small media devices

New page

{{#seo:
|title=Oxford sausages
|titlemode=replace
|description=A nice traditional homemade sausage that is highly flavoured and is skinless
|keywords=#sausages #veal #cornmeal #egg #pork #sausage #grated #burgers #oxfordsausages #mince #eggrecipes
|hashtagrev=12032020
}}

A nice traditional homemade [[Sausage|sausage]] that is quite highly flavoured and has the advantage for the home chef that it does not need a skin. I've made mine from minced beef rather than veal.

This recipe makes 18 sausages which will easily serve six people.

From Wikipedia: "Oxford [[Sausages|sausages]] are a distinctive variety of [[Pork|pork]] and [[Veal|veal]] [[Sausage|sausage]] commonly associated with, and thought to have been developed in, the English city of Oxford. Traditionally, Oxford sausages are noted for the addition of veal, in contrast to many traditional British sausages which contain only pork, and their high level of [[Spice|spice]] seasoning. References to the "Oxford" style of sausage [[Date|date]] back to at least the early 18th century, but it was more widely popularised owing to inclusion in Mrs Beeton's Book of Household Management, first published in 1861"
{{recipesummary
|DatePublished=29th October 2021
|Author=Chef
|ImageComment = An Oxford sausage egg McMuffin
|Servings = 6
|Difficulty = 2
|TotalTime = 40 minutes
|PrepTime = 20 minutes
|CookTime = 20 minutes
|TotalCalories = 6215
|PortionCalories = 1035
|Image = [[Image:Oxford sausage egg McMuffin.jpg|middle|none|alt=Electus]]

}}
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">

 
====Best recipe review====

''What a great breakfast muffin!''

5/5

Better than one you can buy, and no threat of McLitter!

 [[User:NonLoggedInUser|NonLoggedInUser]] 
</tr></td>
</table>

{{RecipeIngredients

| 450g lean boneless [[Pork shoulder|pork shoulder]], [[Minced|minced]]
| 450g [[Minced beef|minced beef]] (or [[Veal|veal]])
| 350g [[Shredded suet|shredded suet]]
| 225g [[Breadcrumbs|breadcrumbs]]
| [[Grated]] rind of ½ a [[Lemon|lemon]]
| ½ teaspoon [[Grated|grated]] [[Nutmeg|nutmeg]]
| 1 tablespoon of chopped fresh [[Mixed herbs|mixed herbs]] or 1 teaspoon [[Dried mixed herbs|dried mixed herbs]]
| 1 teaspoon freshly chopped [[Sage leaves|sage leaves]]
| Pinch of [[Salt|salt]] and [[Pepper|pepper]]
| 1 [[Egg|egg]], beaten
| [[Cornmeal]] for coating
}}

===Method===
{{RecipeMethod

| [[Mince]] the [[Pork|pork]] and [[Beef|beef]] (or [[Veal|veal]]) - a [[Food processor|food processor]] with a metal blade makes short work of this!
| Add everything but the beaten [[Egg|egg]] and the [[Cornmeal|cornmeal]] to a large bowl and mix well with your hands
| Add the beaten [[Egg|egg]] and mix everything together
| Shape the mixture into [[Sausages|sausages]] or [[Burgers|burgers]]
| Coat lightly with [[Cornmeal|cornmeal]]
| [[Grill]] or [[Fry|fry]] until evenly [[Browned|browned]]
}}
<gallery widths=250px heights=250px perrow=5>
Image:Air fried Oxford sausages.jpg|Air fried Oxford sausages
Image:Oxford sausages mixed and divided.jpg|About 1kg in total, mixed and divided into three good sized portions
Image:Herbs and spices for Oxford sausages.jpg|Herbs and spices for [[Oxford sausages]]. [[Chives]], [[parsley]], [[sage]], [[thyme]], [[nutmeg]], [[salt]] and [[black pepper]]. As you can see, I like a herby sausage. I eventually halved the amount of [[salt]] pictured
Image:BeetonsAd.jpg|thumb|250px|right|Mrs Beeton's other publications - circa 1945
</gallery>

===Serving suggestions===
I'm going to use some of these in our lovely [[Curry sauce|curry sauce]] with [[Rice|rice]] and [[Broccoli|broccoli]]
===Variations===
Because these are skinless [[Sausages|sausages]] they can easily be made into [[Burgers|burgers]].
===Chef's notes===
These cook well in an [[Air Fryer|air fryer]] - 180° C for anout 15 minutes, resting for 5 minutes after cooking
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Historic recipes]]
[[Category:Main courses]]
[[Category:Spicy recipes]]
[[Category:Beef recipes]]
[[Category:Egg recipes]]
[[Category:Meat recipes]]
[[Category:Pork recipes]]
[[Category:Veal recipes]]
[[Category:Air fried recipes]]
[[Category:Grilled, griddled or barbecued]]
[[Category:Pan fried]]
<code 'hashtagrev:12032020'>[[Special:Search/sausages|#sausages]] [[Special:Search/veal|#veal]] [[Special:Search/cornmeal|#cornmeal]] [[Special:Search/egg|#egg]] [[Special:Search/pork|#pork]] [[Special:Search/sausage|#sausage]] [[Special:Search/grated|#grated]] [[Special:Search/burgers|#burgers]] [[Special:Search/oxfordsausages|#oxfordsausages]] [[Special:Search/mince|#mince]] [[Special:Search/eggrecipes|#eggrecipes]]
</code>

Oxford sausages - Revision history

Chef: Larger images for small media devices