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Oxford Sausage Year 1878

 

1	pound	young pork fat and lean, without skin or gristle
1	pound	lean veal
1	pound	beef suet
8	ounces	bread crumbs
6		sage leaves, crumbled
1	tablespoon	pepper
2	teaspoons	salt
		thyme, marjoram, and savoury, shred fine

 

 

 

 

 

Take one pound of young pork, fat and lean, without skin or gristle; one pound lean veal; one pound of beef suet. Chop them finely together. Mix well with half a pound of bread crumbs; six sage leaves, crumbled; a teaspoon of pepper; two of salt; and some thyme, marjoram, and savoury shred fine, pack into 1 inch pig skins.

The British Barbecue Pit: www.britishbarbecue.co.uk