Irish Sausage Recipe

These Irish Bangers are a savory treat. The spices are deliciously balanced and capable of being paired with traditional side dishes such as potatoes.



From "Homemade Sausage"
May 2016

  • Pork stock is best if it’s made at home from raw pork bones and fresh ingredients. Homemade pork stock has great health benefits and a wonderful gelatinous texture unparalleled by store-bought brands. If you don’t have time to make pork stock, however, the store bought variety will suffice.
    Photo by Chris Carter and James Peisker
  • "Homemade Sausage" by Chris Carter and James Peisker has been revised to be up-to-date on USDA safety standards and now features 100 recipes for sausages (cased and uncased) and 50 recipes for cooking with sausage, all written for contemporary tastes and cooking styles.
    Cover courtesy Quarto Publishing Group USA Inc.

Yield: 5 lbs or 15 links

Making your own sausage at home has never been easier or more alluring. In Homemade Sausage(Quarto Publishing Group USA Inc., 2016), the award winning team from Porter Road Butcher in Nashville has brought together all the techniques and recipes you’ll need to make sausage at home.

You can purchase this book from the MOTHER EARTH NEWS store: Homemade Sausage

“We like Irish Bangers because they are sausages that are similar to British Bangers except they are way better because they have lots of herbs in them, which make them taste good. British Bangers are good, too, but they are more bland and easy to mask with other ingredients in a dish. Irish Bangers, on the other hand, are really, really delicious on their own, or as a classic ‘Bangers and Mash’ dish, served with some mashed taters.’’ — Chris Carter

Ingredients:

• 5 pounds pork
• 1/3 ounce fresh thyme
• 1/3 ounce fresh rosemary
• 1/3 ounce fresh basil
• 2 eggs
• 8 cloves garlic
• 1/3 ounce fresh oregano
• 1/8 ounce salt
• 1/4 ounce freshly ground black pepper
• 6 ounces breadcrumbs
• 1 cup pork stock
• 29–32 mm hog casings
• 3/16 Medium Die

Instructions:

1. Dice the pork into small, 1-inch cubes.

2. In a large bowl, mix all of the other ingredients, except for the stock, together with your hands until they are equally distributed.

3. Grind the mixture two times through a grinder on a medium die.

4. After the first run through the grinder, use your hands to emulsify the mixture and fully combine the ingredients.

5. After the second grind, add the stock to the mixture, and then using your hands, mix the ingredients again thoroughly, until the mixture becomes sticky and fully combined. (The sausage should stick to your hand when it’s turned upside down.)

6. Add the loose sausage mixture to the stuffer; pack it down to remove all air pockets.

Try these other recipes from Homemade Sausage:

How to Make Kielbasa
Louisiana Hot Links Recipe
Pork Liver Pate Recipe


Reprinted with permission from Homemade Sausage by Chris Carter and James Peisker and published by Quarto Publishing Group USA Inc, 2016. Buy this book from our store: Homemade Sausage.


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