Herbed Oxford Bangers: Lean English Sausages
Experience the rich culinary tradition of Oxford with my healthier twist on the classic Oxford sausages. Originating from the quaint butcheries of England, these delightful sausage links are crafted from a blend of tender pork and veal, enriched with fresh herbs and zesty lemon for a burst of flavor. Unlike traditional sausages, these sumptuous bangers are made without skins, allowing for a beautifully succulent texture while being a breeze to prepare! Ideal for those seeking a low-fat, wholesome breakfast or hearty dinner, they are versatile enough to pair with creamy mashed potatoes or a simple breakfast platter featuring grilled bacon and vine-ripened tomatoes.
N/A
Servings
225
Calories
11
Ingredients
Ingredients
lean boneless pork
450 g (minced or finely chopped)
boneless lean veal
450 g (minced or finely chopped)
shredded suet
50 g (none)
fresh breadcrumbs
225 g (none)
lemon rind
1/2 (grated)
freshly grated nutmeg or mace
5 ml (none)
chopped fresh mixed herbs or dried herbs
15 ml (none)
chopped fresh sage
5 ml (none)
salt and pepper
to taste (none)
egg
1 (lightly beaten)
plain flour
for coating (none)
Instructions
1
Begin by finely mincing or chopping the lean boneless pork and veal until they reach a uniform consistency. Place the minced meats into a large mixing bowl, ensuring there is ample room for mixing.
2
Next, incorporate the shredded suet, fresh breadcrumbs, grated lemon rind, nutmeg (or mace), and the mixed herbs into the meat. Season generously with salt and pepper to enhance the flavors.
3
Add the lightly beaten egg to the mixture. Using a fork, mix all ingredients thoroughly until they are well combined and form a cohesive blend.
4
Dust your hands with plain flour to prevent sticking, then take a portion of the meat mixture and shape it into a sausage. Repeat this process until all the mixture is fashioned into sausages.
5
Coat each sausage lightly in plain flour, shaking off any excess before cooking.
6
Preheat a grill or frying pan and cook the sausages, turning occasionally, until they are golden brown and completely cooked through, ensuring an internal temperature of 75°C (165°F).
7
Serve hot, perhaps alongside creamy mashed potatoes and steamed green vegetables for a fulfilling meal or paired with grilled bacon and tomatoes for a delightful breakfast.
Nutrition Information
11.25 g
Fat
9.38 g
Carbs
20 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Herbed Oxford Bangers?
Herbed Oxford Bangers are a lean, skinless English sausage made from a blend of pork and veal, flavored with herbs and lemon.
Where did Oxford sausages originate?
They originate from the traditional butcheries of Oxford, England.
What makes these sausages a healthier option?
This recipe is a lean twist on the classic version, utilizing lean meats and prepared without skins for a lower-fat profile.
What types of meat are used in this recipe?
The recipe uses 450g of lean boneless pork and 450g of boneless lean veal.
Do these sausages have casings?
No, these sausages are made without skins, which makes them easier to prepare and provides a succulent texture.
How much suet is required?
The recipe requires 50 grams of shredded suet.
What kind of breadcrumbs should I use?
You should use 225 grams of fresh breadcrumbs.
Is there citrus in the recipe?
Yes, the recipe calls for the grated rind of half a lemon to add zest.
What spices are used for flavoring?
The sausages are flavored with 5ml of freshly grated nutmeg or mace.
What herbs are recommended for Oxford Bangers?
The recipe uses 15ml of mixed fresh or dried herbs and 5ml of chopped fresh sage.
How do I prepare the meat?
The pork and veal should be finely minced or chopped until they reach a uniform consistency.
What is the purpose of the egg?
One lightly beaten egg is added to the mixture to act as a binder for the ingredients.
How do I prevent the meat from sticking to my hands?
Dust your hands with plain flour before shaping the meat mixture into sausages.
Should the sausages be coated before cooking?
Yes, lightly coat each sausage in plain flour and shake off any excess before cooking.
What are the cooking methods for these sausages?
You can cook them in a preheated grill or a frying pan, turning occasionally until golden brown.
What is the safe internal temperature for these sausages?
The sausages should reach an internal temperature of 75°C (165°F).
How many calories are in one serving?
Each serving contains approximately 225 calories.
What is the protein content per serving?
There are 20 grams of protein per serving.
How much fat is in these sausages?
Each serving contains 11.25 grams of fat.
What is the carbohydrate count?
There are 9.38 grams of carbohydrates per serving.
What can I serve with these for a hearty dinner?
They pair well with creamy mashed potatoes and steamed green vegetables.
Are these suitable for breakfast?
Yes, they are ideal for breakfast when served with grilled bacon and vine-ripened tomatoes.
How many ingredients are in this recipe?
There are 11 ingredients in total.
Can I use dried herbs instead of fresh?
Yes, the recipe allows for either chopped fresh mixed herbs or dried herbs.
What is the prep consistency for the lemon?
The lemon rind should be grated before being added to the mix.
Is any salt or pepper needed?
Yes, season the meat mixture with salt and pepper to taste to enhance the flavors.
What is the texture of these sausages?
They have a beautifully succulent texture due to the meat blend and the absence of skins.
Are these sausages easy to make?
Yes, they are described as a breeze to prepare because they are skinless and do not require stuffing.
Is the pork used bone-in or boneless?
The recipe specifically calls for lean boneless pork.
What is the total meat weight in the recipe?
The total meat weight is 900 grams (450g pork and 450g veal).