Oxford Sausages or Bangers

Bangers oxford sausages recipe

​The Spruce / Victoria Heydt

  • Total: 2 hrs
  • Prep: 90 mins
  • Cook: 30 mins
  • Servings: 12 to 16 servings

Sausages are called bangers in England, Scotland, and Ireland. Make your own bangers at home with this recipe that includes ground pork, ground veal, spices, and grated lemon zest.


  • 1/2 pound lean ground pork
  • 1/2 pound lean ground veal
  • 6 ounces pork fat (ground)
  • 3 slices bread (white with crust, crumbled or finely chopped)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon nutmeg (grated)
  • 1/8 teaspoon mace
  • 1/4 teaspoon fresh thyme (minced or 1/8 teaspoon dried thyme)
  • 1/4 teaspoon fresh marjoram (minced or 1/8 teaspoon dried marjoram)
  • 2 teaspoons fresh sage (minced or 1 teaspoon dried sage)
  • 1 teaspoon lemon zest*
  • 1 large egg
  • 4 feet prepared hog casings

Steps to Make It

  1. Gather the ingredients.

    Ingredients for bangers Oxford sausages
    ​The Spruce / Victoria Heydt
  2. Combine ground pork, ground veal, pork fat, and bread.

    Combine ground pork
    ​The Spruce / Victoria Heydt
  3. Whisk together salt, pepper, cayenne pepper, nutmeg, mace, thyme, marjoram, sage, lemon zest, and egg.

    Mix spices
    ​The Spruce / Victoria Heydt
  4. Knead into pork and veal mixture.

    Knead into pork
    ​The Spruce / Victoria Heydt
  5. Stuff sausage mixture into prepared casings, compacting firmly.

    Make sausage
    ​The Spruce / Victoria Heydt
  6. Prick any air pockets with a pin. (Store raw sausages in the refrigerator up to 3 days. Freeze up to 3 months.*)

    Make into sausage shapes
    ​The Spruce / Victoria Heydt
  7. To serve, poach, braise, or fry the bangers.

    Serve with mashed potatoes
    ​The Spruce / Victoria Heydt
  8. Pair with mashed potatoes and enjoy!


  • To get perfect fine-grated lemon zest, use a zester.
  • Cooked sausages may be refrigerated up to 1 week or frozen up to 3 months.

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