Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 249

There are 2 differences between Oxford sausages of the past and those known today. The first is in the composition: beef suet is rarely used now, as it produces a sausage which is dense and heavy to modern taste. Secondly, the sausages are now put into casings. A manufacturer who has recently begun to make Oxford sausages based on old recipes uses shoulder pork from locally produced, extensively farmed pigs. Equal quantities of veal, plus a small amount of cereal form the basis; the meat is minced with a little rusk, and seasoned with herbs, salt, lemon zest and spices, and then filled into narrow hog casings and hand-linked.