Recipe - Bangers Or Oxford Sausages

One half pound Lean pork, ground
One half pound Lean veal, ground
6 ounce Pork fat, ground
3 sl Of white bread with crust,
crumbled or finely chopped
1 teaspoon Salt
One fourth teaspoon Black pepper
One fourth teaspoon Cayenne pepper
1/8 teaspoon Mixed grated nutmeg
1/8 teaspoon Mace
One fourth teaspoon Minced fresh thyme or
1/8 teaspoon Dried thyme
One fourth teaspoon Minced fresh marjoram or
1/8 teaspoon Dried marjoram
2 teaspoon Minced fresh sage or
1 teaspoon Dried sage
1 teaspoon 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