Bangers or Oxford Sausages
| Yield: | 2 Servings |
| Categories: | Pork, Meats, British |
| 1/2 | lb | Lean pork, ground |
| 1/2 | lb | Lean veal, ground |
| 6 | oz | Pork fat, ground |
| 3 | sl | Of white bread with crust, crumbled or finely chopped |
| 1 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1/4 | ts | Cayenne pepper |
| 1/8 | ts | Mixed grated nutmeg |
| 1/8 | ts | Mace |
| 1/4 | ts | Minced fresh thyme or |
| 1/8 | ts | Dried thyme |
| 1/4 | ts | Minced fresh marjoram or |
| 1/8 | ts | Dried marjoram |
| 2 | ts | Minced fresh sage or |
| 1 | ts | Dried sage |
| 1 | ts | Loosely packed finely grated lemon peel |
| 1 | lg | Egg |
| Prepared Hog Casings |
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