- 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
- Dice the pork into small, 1-inch cubes.
- In a large bowl, mix all of the other ingredients, except for the stock, together with your hands until they are equally distributed.
- Grind the mixture two times through a grinder on a medium die.
- After the first run through the grinder, use your hands to emulsify the mixture and fully combine the ingredients.
- 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.)
- 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.
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