Oxford Sausages

Ingredients

• 1 lb ground veal (450g)
• 1 lb ground pork shoulder (450g)
• 7 ounces shredded suet (200g)
• 7 ounces white breadcrumbs (200g)
• 1 lemon, zest of
• 1 teaspoon ground nutmeg
• 6 sage leaves, finely chopped
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped marjoram
• 1 teaspoon chopped savory
• 1 egg, beaten
• 1 teaspoon of freshly crushed black pepper
• 1 teaspoon salt (or to taste)
• plain flour, for coating