Oxford Sausage - cooking recipe

Ingredients

1 lb ground pork, lean
1 lb ground lamb, ground veal or ground turkey,lean
12 ounces shredded suet
8 ounces fresh breadcrumbs
1/2 lemon, zest only
1 teaspoon grated nutmeg
1 tablespoon fresh mixed herbs, , chopped
1 teaspoon fresh sage, chopped
1 egg, beaten
plain flour (for coating)

Preparation

Put the meats into a large bowl and add the suet, breadcrumbs, lemon zest, nutmeg and herbs.
Mix well, add the egg and mix again with a fork until everything is thoroughly combined.
With floured hands, form the mixture into sausage (links) shapes.
Coat each sausage with flour, shaking off any excess.
Cook the sausages under a hot broiler, turning frequently, until evenly browned and cooked through.