Title: Bangers or oxford sausages
 Categories: Pork, Meats, British
      Yield: 2 Servings
 
    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
 
  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