Oxford Sausage in Maine

  While doing research for sausage concepts I stumbled upon writings regarding the Oxford Sausage.  This is apparently a traditional English sausage named for the county in which it originated.  Sources stated that they could be made from pork, lamb and veal though sometimes lacking one of these meats and other times including even turkey.  I liked the sound of the lamb and so today produced a version with about 50% lamb, 25% pork and the rest in veal.  Added also were traditional ingredients of bread crumb, lemon zest, fresh herbs and nutmeg.  This sausage has a flavorful meat with a light texture.  The richness of the lamb I found to be a pleasant counterpoint to the bright lemon zest.  Quite flavorful and yet mild and harmonious.  I believe there is something to learn in this exercise.  I had originally conceived of writing mellow and understated recipes with easy adaptability to many different applications and seem to have lost track of that goal in my quest for different and interesting sausages which often scream for attention.  This sausage has brought me a much needed pause.