Oxford sausage facts for kids
Oxford sausages are a special kind of sausage from the city of Oxford, England. Unlike many other British sausages, they are made with both pork and veal. They are also known for having lots of spices.
People have been talking about "Oxford" style sausages since the early 1700s. They became much more famous after they were included in Mrs Beeton's Book of Household Management. This popular cookbook was first published in 1861.
History of Oxford Sausages
The first time a sausage like the Oxford sausage was written about was in 1723. A cook named John Nott wrote about them in his book. He called them "Oxford Skates" or "Kates." It's not clear if he invented them or if it was a common local recipe.
By the late 1700s, Oxford sausages were known for being very spicy. A writer named Thomas Warton even named his book of "highly spiced" poems The Oxford Sausage in 1764.
Over the years, different recipes for the sausage were published. Then, in 1861, Isabella Beeton chose the Oxford style for her famous cookbook. Because her book was so popular, the recipe reached many more people. For a while, you could even buy Oxford sausages in a can!
However, as big factories and supermarkets grew, Oxford sausages became less popular. But now, people are more interested in local foods. This has helped bring the Oxford sausage back, though with some changes to the recipe.
What's in Oxford Sausages?
Recipes for Oxford sausages can be a bit different, but they all use similar main ingredients. Today, Oxford sausages usually have a mix of pork and veal. They are seasoned with lemon and different herbs.
John Nott's original recipe from 1723 used either pork or veal. He added salt, pepper, clove, mace, and sage. Many recipes from the late 1700s and early 1800s also included lots of spices. Mace or nutmeg (which come from the same seed) were almost always used.
Mrs. Beeton's recipe used equal amounts of pork and veal. She also added beef suet (a type of fat). She was not the first to add lemon, but her recipe included it too.
Some modern sausage makers still use the traditional recipe. But because people care more about animal welfare now, some have changed the veal to lamb. Others use only pork.
How Oxford Sausages Are Made
When they were first made, Oxford sausages didn't have a skin or casing. They were shaped by hand and covered in flour before being fried.
Today, most Oxford sausages are made like regular "banger" sausages. They come in links and use natural pork or sheep casings. Mrs. Beeton's book mentioned both ways of making them.
