Oxford – a city of parsons and sausages
I was delighted to discover the above recipe for Oxford Sausages from 1883. It is taken from the Victorian Recipe Book ‘Consult Me on How to Cook’, and more recently illustrated by Mollie Picken. The butcher looks a jolly fellow in his bowler hat, and blue stripey apron, garlands of sausages strung around his neck. The ingredients are pretty much the same as specified by the famous Mrs Beaton in her tome of ‘Household Management’ published in 1861 and announced as her ‘ideal sausage’. For this was the heyday of the Oxford Sausage. A time when an Oxford Alderman when asked in a Parliamentary committee whether there was anything manufactured in his city, had answered, “yes, parsons and sausages.”









