Traditional Homemade English Oxford Sausages - Oxford Bangers! - cooking recipe

Ingredients

450 g lean boneless pork
450 g boneless lean veal
50 g shredded suet
225 g fresh breadcrumbs
1/2 lemon, rind of, grated
5 ml freshly grated nutmeg or 5 ml mace
15 ml chopped fresh mixed herbs or 5 ml dried herbs
5 ml chopped fresh sage
salt and pepper
1 egg, lightly beaten
plain flour, for coating

Preparation

Mince or very finely chop the pork and veal. Put the minced meat in a large mixing bowl and add the suet, breadcrumbs, lemon rind, nutmeg and herbs. Mix together and season to taste. Add the lightly beaten egg to the mixture and mix well with a fork until all the ingredients are thoroughly combined and bound together.
With floured hands, form the mixture into sausage shapes. Coat each sausage in flour, shaking off any excess.
Cook the sausages under a hot grill, turning frequently, until evenly browned and cooked through.
Serve the sausages with mashed potatoes and a green vegetable as a main meal, or with grilled bacon and tomatoes for breakfast.