Bangers and Mash and Maudlin Much?

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“Andrew reached the bar, the surface of which was laden with large jugs of wine, oil lamps, and plates of cheese cut into huge chunks that looked more like bits of rubble from a dump.  He lit a cigarette from one of the lamps, ordered a pint of beer, and leaned discreetly against the bar, surveying the crowd and wrinkling his nose at the strong smell of cooked sausage coming from the kitchen.”  From The Map of Time by Felix J Palma

This is where he meets his lady whom he cannot help comparing to a “poppy field where someone has decided to dump refuse.”  This must be love.  Fortunately, my sausages smelled delicious and I don’t tramp through poppy fields.

Oxford Sausages

8 oz ground veal

8 oz ground pork

Grated rind of one lemon

1 cup breadcrumbs

1/4 tsp nutmeg

pinch of thyme 

pinch of marjoram

1 tsp salt

Black pepper to taste

2 egg yolks

Mix all ingredients together except the egg yolk.  After the breadcrumbs have been thoroughly moistened, mix the egg yolks in.  Shape into sausages and fry in butter until browned and cooked through.  Serve with mashed potatoes, and if you are craving it, a little pan gravy made from the drippings.  

I could have stood for some extra salt and spice, but the sausages were lemony and delicious.  Far better than anything poor, love-sick Andrew would have gotten in the Britannia where all the whores go when they’ve “made enough for a bed and a bit more besides so [they] can get drunk quick and forget [their] sorrows.”


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Filed under Books, Cooking and Reading, Food, Literature, Recipes

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