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Bangers (Oxford Sausages)

1/2 lb Lean pork
1/2 lb Lean veal
6 Ox pork fat
3 sl White bread
1 ts Salt
1/4 ts Pepper
1/4 ts Cayenne
1/8 ts Nutmeg and mace
1/8 ts Thyme
1/8 ts Marjoram
1 ts Sage
1 ts Finely grated lemon peel
1 lg Egg

Combine all ingredients in bowl until well mixed. Fry up a small amount to check for taste of spices. Adjust as needed. Fill sausage casings,be sure and prick casings at least once. Leave overnight in refrigerator (if you can).

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