DescriptionThese are distinctive variety of pork sausages commonly associated with and thought to be developed in the English city of Oxford. Oxford sausages are noted for their addition of veal, in contrast to many traditional British sausages which contain only pork and their high level of spice seasoning. The modern pork Oxford sausage is considered to be a mix of pork and veal seasoned with lemon and herbs. The oxford sausages does not have a skin or any other casing but was hand formed and floured before frying. In some sausages the veal content is replaced with lamb.
