Monday, January 25, 2016

Oxford Sausage - Recipe circa 1910


Oxford Sausage

1 lb. Veal
1 lb. Pork
1 lb. Beef Suet
1 qt. bread crumbs
1 lemon for it's zest
1 nutmeg, grated
1 sprig Savory
1 sprig Thyme
1 sprig Marjoram
1 tbs. sage, powdered

Mix all to incorporate. Make into patties, cook in a saute pan filmed with butter.

This is the whole of this recipe. Another author says to flour the patties before cooking. 


I will not speculate in this post, as to whether sage gave rise to the word sausage.