Oxford Sausage

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.

Oxford

Oxford is a cathedral city and non-metropolitan district in Oxfordshire, England, of which it is the county town.

Sausage

A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders.

oxford

Noun

1. Alternative letter-case form of Oxford (cloth)
2. Alternative letter-case form of Oxford (shoe)

sausage

Noun

1. A food made of ground meat (or meat substitute) and seasoning, packed in a section of the animal's intestine, or in a similarly cylindrical shaped synthetic casing.
2. An individual item of this food.

Verb

1. To squeeze (something) tightly into in a rolled or sausage-like form.
2. To squeeze (something) into something tightly fitting.