Oxford Sausages

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 lb ground veal (450g)
• 1 lb ground lamb shoulder (450g)
• 7 ounces shredded suet (200g)
• 7 ounces breadcrumbs (200g)
• 1 lemon, zest of
• 1 teaspoon ground nutmeg
• 6 sage leaves, finely chopped
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped marjoram
• 1 teaspoon chopped savory
• 1 egg, beaten
• 1 teaspoon of freshly crushed black pepper
• 1 teaspoon salt (or to taste)
• plain flour, for coating

Recipe

• 1 in a large bowl, combine the minced meat with the suet, breadcrumbs, lemon zest, nutmeg and herbs.
• 2 mix well, then add the egg and mix again with a fork until everything is thoroughly combined. season to taste with salt and pepper.
• 3 form the mixture into sausage shapes with floured hands. then, coat each sausage with flour, and shake off any excess.
• 4 cook the sausages under a hot grill, turning frequently, until evenly browned and cooked through.