www.britishbarbecue.co.uk

 

Oxford Sausage Year 1977

  

2	pounds	boneless pork, coarsely chopped or ground
2	pounds	beef suet, finely chopped or ground
1	teaspoon	grated lemon peel
8	cups	fresh bread crumbs
1	tablespoon	salt
1	tablespoon	chopped mixed herbs
2	tablespoons	mixed fresh sage and thyme
2	teaspoons	pepper
2	teaspoons	grated nutmeg

 

 

 

 

 

The one advantage of bread crumbs in sausage is that they absorb (and replace) fat that is otherwise rendered.

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