*Oxford Sausages*
Serves 6 to 8

So easy to make and so much tastier than shop bought, plus you have the added advantage of knowing what's in them!

1 pound of lean ground pork shoulder
3/4 pound ground beef suet
8 ounces fine dry bread crumbs (2 cups)
the finely grated zest of one unwaxed lemon
1/4 tsp freshly ground nutmeg
1 tsp ground pepper
1 tsp dried sage leaves, rubbed between your hands
1 tsp dried marjoram leaves, rubbed between your hands
1 tsp fine sea salt
more crumbs and paprika for rolling

Place the pork into the food processor and blitz until very fine, about 4o seconds or so.  Remove and do the same for the beef suet.  (Or you can ask your butcher to put both (together) through his grinder twice).

Place into a bowl and add the bread crumbs, lemon zest, nutmeg, pepper, sage, marjoram and salt.  Mix in well with your hands.  Turn onto the counter and knead with your hands until very smooth.  Shape into sausages.  I usually grab a half handful and roll it into a tube shape between my palms and then flatten the ends on the counter top by tapping them down on either end.

Place some more dry bread crumbs onto a plate along with some ground paprika.  Roll the tubes into this to coat.  Place in a plastic box in a single layer and chill for several hours before using.  They will keep about 4 to 5 days in the refrigerator or you can freeze them for 2 to 3 months.

To cook, panfry or grill as you would regular sausages.