Oxford Skinless Sausages
|Bacon slab||1 Pound, finely chopped (With Rind Removed)|
|Lean veal||1 Pound, finely chopped|
|Beef suet||1 Pound, finely chopped|
|Dry bread crumbs||2 Cup (32 tbs)|
|Finely grated lemon peel||1 Teaspoon (Fresh)|
|Nutmeg||1 , grated|
|Fresh sage leaves||6 , very finely chopped|
|Chopped fresh thyme||1⁄3 Tablespoon (Mixed With Savory And Marjoram Leaves)|
|Chopped savory||1⁄3 Tablespoon (Mixed With Thyme And Marjoram Leaves, Fresh)|
|Chopped fresh marjoram||1⁄3 Tablespoon (Mixed With Savory And Thyme)|
Mix the meats, suet, bread, lemon peel, seasonings and herbs well all together, and press down in a pan.
Set aside till you want to use it.
Then, with floured hands, roll portions of the sausage meat into the size and shape of link sausages, and fry in fat or broil a fine golden brown.