Meats and Sausages
Oxford Beef Sausage
When originally produced, the Oxford sausage did not have a skin or other casing, but was hand-formed and floured before frying. However, modern sausages are stuffed into natural pork or sheep casings.
| Materials | Metric | US |
|---|---|---|
| Beef, lean | 600 g | 1.32 lb |
| Fat | 200 g | 0.44 lb |
| Rusk soaked (40 g rusk and 60 ml/2 oz fl) of water | 100 g | 0.22 lb |
| Rusk, dry | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 15 g | 2-1/2 tsp |
| White pepper | 4.0 g | 2 tsp |
| Mace | 1.0 g | 1/2 tsp |
| Nutmeg | 1.0 g | 1/2 tsp |
| Coriander | 1.0 g | 1/2 tsp |
| Ginger | 2.0 g | 1 tsp |
| Cayenne | 0.5 g | 1/4 tsp |
Instructions
- Soak 40 g of rusk in 60 ml of water.
- Grind beef with 1/8” plate.
- Mix ground beef with soaked rusk, dry rusk and spices.
- Stuff into sheep or small diameter hog casings.
- Refrigerate.
- Fry, bake or grill before serving.
Notes
Red coloring (Parisian Red) was dissolved in boiling water and poured on the mixture during the process of chopping until the desired tint was attained.
