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Cambridge Sausages


Coarse ground lean and fatty pork with binder (rice in some receipts) and a heavy admixture of sweet spices such as mace, ginger and nutmeg, linked, in medium skins. Escoffier considered the seasoning of Cambridge Sausages to be 'excessive', which it should be (Law's Manual, etc)

Francatelli 1846 has a receipt using them: Sausage Pudding

'Gup: sketches of Anglo-Indian life and Character' (1868) by Florence Marryat has; "At one time we were in the constant habit of consuming a tin of Cambridge sausages for breakfast. It professed to hold a pound of sausages, but I suppose the case was included in the weight as there were never more than five, and the price of them was four rupees eight annas a tin. I should like to hear anybody ask me nine shillings a pound for sausages now Cambridge or otherwise."

Original Receipt from 'The Domestic Service Guide to Housekeeping' 1865


Oxford Sausage Meat
Take a pound and a half of pig meat cut from the griskins without any skin, half a pound of veal and a pound and a half of beef suet. Mince meats separately in, mix them then a very finely with a dessert spoonful of dried and sifted powdered sage, pepper and salt to taste, then a beat together the yolks and whites of five eggs and beat well together with it The meats as much depends upon the mixing. This is a college receipt. At Oxford sausage meat is not publicly sold in any The substantial quantity Oxford sausages are not so choice in appearance as those at Cambridge but to some tastes they are better in flavor. The plainer dress better for breakfast. They keep good two or three days in a cold plane in summer nearly a week in winter, with care Sausages Cambridge or at all events, those made in London under that name are liable to burst in cooking. Pudding Sausage is made of Cambridge sausage meat seasoned and put into a basin paste and boiled suet an hour and a half

From: The Domestic Service Guide to Housekeeping, 1865

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