Bangers Or Oxford Sausages

Ingredients

1/2 lb pork
1/2 lb veal
6 oz pork fat
3 slices of bread with crust
1 ts salt
1/4 ts black pepper
1/4 ts cayenne pepper
1/8 ts mixed nutmeg
1/8 ts mace
3/8 ts thyme
3/8 ts marjoram
3 ts sage
1 ts loosely packed
1 egg

Instructions

Prepared Hog Casings Knead together the pork, veal, fat, and bread. Stir the salt, pepper, cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into the egg, then knead into the meat mixture. Firmly stuff the mixture into prepared hog casings. Prick any air pockets with a pin. Poach, braise, or fry them before serving. The raw sausages can be refrigerated for 3 days, poached or braised sausages for 1 week. They can also be frozen, raw, poached, or braised, for 3 months Makes 2 lbs raw sausage