Berkshire Take on Oxfordshire Sausages
These sausages are made without skins, so just mix your mince together and pan-fry.
For the mince:
Beef - 125g
Lamb - 225g
Parsley - 2 handfuls, chopped
Nutmeg - 1 tsp
Garlic cloves - 3, chopped finely
Breadcrumbs - 2 tbsp
Egg - 1
Salt&Pepper - to taste
Rosemary - 1 tbsp, chopped
Fry in duck fat.
On this photo: served with portobello mushrooms baked with cheddar and parsley, and some garlic bread.
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