Traditional Homemade English Oxford Sausages Oxford Bangers
Savor the authentic flavors of British cuisine with these Traditional Homemade English Oxford Sausages, affectionately known as Oxford Bangers. Crafted from a blend of succulent pork shoulder and veal or beef, these artisanal sausages are elevated by the addition of fresh herbs like parsley, sage, and marjoram, along with warm spices like ground mace and white pepper. The delicate crumb from fresh breadcrumbs and the richness of lard or butter combine to create an irresistibly juicy texture, while natural casings provide the perfect snap. Carefully prepared using traditional methods, these sausages are shaped into classic links and cooked to golden perfection, delivering a wholesome taste that’s ideal for pairing with creamy mashed potatoes and rich gravy. Whether pan-seared, grilled, or baked, Oxford Bangers offer a timeless dish steeped in English culinary tradition—perfect for a comforting family dinner or an impressive homemade treat. Keywords: Oxford sausages, traditional British recipe, homemade bangers, English cuisine, sausage making.
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Recipe Information
Ingredients
- 500 grams Pork shoulder (trimmed and diced)
- 250 grams Veal or beef (trimmed and diced)
- 100 grams Fresh breadcrumbs
- 50 grams Lard (or unsalted butter)
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Fresh sage (chopped)
- 1 teaspoon Fresh marjoram (chopped)
- 1 teaspoon Ground mace
- 1 teaspoon Ground white pepper
- 1.5 teaspoons Salt
- 1 large Egg (lightly beaten)
- 2 meters Natural sausage casings (soaked and rinsed)
- 50 ml Ice water
Instructions
Chill the diced pork shoulder and veal/beef for 30 minutes in the freezer to keep them firm while grinding.
Using a meat grinder or food processor, grind the meats together on a medium setting. For a smoother texture, pass the mixture through the grinder twice.
In a large mixing bowl, combine the ground meat, breadcrumbs, lard, parsley, sage, marjoram, mace, white pepper, and salt. Mix thoroughly to evenly distribute the herbs and spices.
Add the beaten egg and ice water to the meat mixture. Mix well until the mixture becomes cohesive and slightly sticky. This helps bind the sausages together.
Rinse the sausage casings thoroughly to remove any excess salt and soak them in warm water for 20 minutes.
Using a sausage stuffer or piping attachment, fit the casing over the nozzle and tie a knot at the end. Gently feed the meat mixture through the stuffer, filling the casing evenly. Avoid overstuffing to prevent the casing from bursting.
Once the entire mixture is in the casing, twist the sausage at regular intervals to create individual links, approximately 10-12 cm long.
Chill the sausages in the refrigerator for 1-2 hours to firm up before cooking.
To cook, heat a skillet over medium-low heat and add a touch of oil. Cook the sausages for 15-20 minutes, turning frequently, until golden brown and cooked through. Alternatively, grill or bake at 180°C (350°F) for 25 minutes.
Serve hot with mashed potatoes, gravy, or your favorite accompaniments.
Nutrition Facts
Calories |
2867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.1 g | 263% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 5250 mg | 228% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 6.1 g | ||
| Protein | 183.2 g | 366% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 273 mg | 21% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2520 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
