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Oxford sausage breakfast

Credit: The Hairy Bikers Oxford sausage breakfast

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Oxford sausage breakfast
Ingredients

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  • 500g minced pork
  • 500g minced lamb
  • 350g shredded suet
  • 225g breadcrumbs, fresh
  • 2 x lemon(s), zested
  • 2tbsp rosemary, picked & chopped
  • 1tbsp sage leaves, chopped
  • 1tsp nutmeg, freshly grated
  • 1 x egg(s), beaten
  • salt
  • black pepper
  • flour, for coating
  • 50g goose fat, for frying(or use butter or oil instead)
  • For the breakfast:
  • 8 x bacon rashers, smoked, middle cut variety
  • 4 x tomato(es), halved
  • 110g butter
  • 8 x Portabello mushrooms, large; peeled
  • 2tbsp vegetable oil
  • 4 x egg(s)
  • 1 x white bread, loaf (or brown bread)
  • honey, (preferably Oxfordshire)
  • marmalade, (preferably Oxford)
Method

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Method for sausages

1. Place the minced meats, suet, breadcrumbs, lemon zest, nutmeg and herbs in a large bowl and mix well.

2. Add the egg and mix once more.

3. Flour the board and your hands, then take a small ball of mixture and roll into a sausage shape.

4. Coat each sausage with a little flour then shape into a C.

5. Heat a frying pan until hot, add the goose fat and sausages, a few at a time, and cook over a gentle heat for 6-8 minutes until golden brown and cooked through.

Method for breakfast

1. Preheat the grill to high.

2. Place the bacon and tomatoes onto a grill tray under the grill and cook for 3-4 minutes on each side until cooked through.

3. Meanwhile, heat a frying pan until hot, add ¼ of the butter and the mushrooms and cook on each side for 2-3 minutes, until golden and tender.

4. Heat a separate pan until hot, add the oil and eggs and fry until cooked to your liking.

5. When the bacon and tomatoes, are cooked, remove and place lower down in the oven, then toast the bread under the grill.

To serve

1. Pile the sausages, bacon, tomatoes, mushrooms and an egg onto each plate.

2. Serve with the toast, remaining butter and a choice of honey and marmalade

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Off the label

Aftertaste: the taste left on the palate after swallowing.

Backward: wines that are undeveloped and not ready for drinking.

Balance: the harmonious combination of tannin, acidity, texture and flavour.

Beads: the bubbles in a glass of sparkling wine.

Body: the combined intensity of flavour, alcohol and tannin.

Closed: wine with very little initial aroma.

Demi-Sec: medium-dry.

Dry: wine that leaves a puckering sensation in the mouth.

Entry: the impression a wine makes on the first sip.

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Legs: the tear-like tracks down the side of a glass after swirling.

Length: how long the flavour persists on the palate after swallowing.

Nose: the scent of wine.

Structure: the levels of tannin and acidity in wine.

Texture: describes how the wine feels in the mouth.

Toasty: literally means smelling or tasting of toast.

Vintage: refers to the year the grapes were grown.

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