View source for Oxford sausages

Name: Oxford sausages
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: British
Ingredients: 450g lean boneless pork shoulder, minced; 450g minced beef (or veal); 350g shredded suet; 225g breadcrumbs; Grated rind of ½ a lemon; ½ teaspoon grated nutmeg; 1 tablespoon of chopped fresh mixed herbs or 1 teaspoon dried mixed herbs; 1 teaspoon freshly chopped sage leaves; Pinch of salt and pepper; 1 egg, beaten; Cornmeal for coating
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{{#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
}}
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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]]

}}
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<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">What a great breakfast muffin!</span>''

<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span>

<span class="reviewDesc">Better than one you can buy, and no threat of McLitter!</span>

<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span>
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</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 &#189; a [[Lemon|lemon]]
| &#189; 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]]
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