Oxford sausage breakfast


For the sausages
For the breakfast
To serve

Preparation method

  1. Preheat the grill to high.

  2. For the sausages, place the minced pork and lamb, suet, breadcrumbs, lemon zest, nutmeg and herbs into a large bowl and mix well to combine. Add the egg and mix to bind.

  3. Dust the work surface and your hands lightly with flour, then pinch off a small ball of the sausage mixture and roll into a sausage shape. Dust each sausage with a little flour, then shape into a C-shape. Repeat with the remaining sausage mixture.

  4. Heat a frying pan until smoking, then add the goose fat. Add the sausages to the pan, in small batches, and fry over a medium-low heat for 6-8 minutes, turning the sausages over every so often, until golden-brown and cooked through. Transfer to a warm plate and set aside.

  5. For the breakfast, place the bacon and tomatoes onto a grill tray and cook under the grill for 3-4 minutes on both sides, or until cooked through. When the bacon and tomatoes are cooked, place lower down in the oven to keep warm, then place the slices of toast under the grill to toast.

  6. Heat a frying pan until smoking, then add the butter and fry the mushrooms for 2-3 minutes, or until golden-brown and tender. Transfer to a warm plate and set aside.

  7. Meanwhile, heat a frying pan until smoking and add the vegetable oil. Fry the eggs for 2-3 minutes, or until cooked to your liking.

  8. To serve, pile the sausages, bacon, tomatoes, mushrooms and an egg onto each of four serving plates. Serve the toast alongside with the butter, honey and marmalade for spreading.

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