Oxford sausage

Oxford sausages are a distinctive variety of pork and veal sausage commonly associated with, and thought to have been developed in, the English city of Oxford. Traditionally, Oxford sausages are noted for the addition of veal, in contrast to many traditional British sausages which contain only pork, and their high level of spice seasoning. References to the "Oxford" style of sausage date back to at least the early 18th century, but it was more widely popularised owing to inclusion in Mrs Beeton's Book of Household Management, first published in 1861.^[1][2]