Oxford Sausage Breakfast Bap:

I love sausages, I used to own a specialist sausage business and take my sausages very seriously.
This skinless sausage recipe goes back to the Mrs Beaton days in 1861.
This breakfast sandwich could be eaten at any meal, and makes a good bar-b-que breakfast,
however, to keep it juicy, it is best to fry.

For 4 to 6 people:

4 large or 6 small brown or white baps or English Muffins.
225g. (8oz.) minced veal (or very lean beef if you do not like veal).
225g. (8oz.) minced pork (preferably shoulder).
125. (5oz.) beef suet.
75g (3oz.) white bread crumbs.
The grated rind of a ¼ of a large lemon.
A pinch of mace or nutmeg.
Teaspoon salt (preferably sea salt)
½ teaspoon ground white pepper.
1 teaspoon dried sage.
2 teaspoon dried parsley.
½  teaspoon of each; dried thyme and marjoram.

Mix all the ingredients together (obviously, not the baps) and put them through a mincer, if possible. Make sure that the sausage meat is thoroughly mixed - the best way is with your hands (assuring that they are clean) and ‘squidge’ the mixture through your fingers. There is a reason you use dried herbs, and not fresh herbs: Fresh herbs turns the meat sour quite quickly and so the shelf-life is reduced to only a matter of hours, not a couple of days as you can get with dried herbs.

Split the sausage mix into 6; about 120g (4oz.) each or 4 larger lumps (180g.). Pat out each 'patty' into a hamburger-shape, a bit larger than the bap. The 'patty' should be quite flat. Heat up the bar-b-que or frying pan (an ordinary frying pan will keep the juices in the patty more; if that is how you prefer burgers), paint oil on both sides of each patty and grill or fry them first on a high heat to seal in the juices then gently and slowly, for at least 10 minutes on each side or until the sausage is cooked all the way through. For the very best results; turn them every couple of minutes or so – it may be  laborious but it produces brilliant results.

Cut in half and toast the baps, serve the sausage patty with a fried egg. Eat as soon as it is possible, whilst it is still hot. Serve with Breakfast Salsa (page  40 in Breakfast Book) or tomato ketchup (Page …) and/or American ‘Home Fries’ (page 38 in Breakfast Book ). The sausage mixture will make very nice skinless sausages for your ‘Full English’. I found it quite good to roll the sausages in flour and to fry in a frying pan.