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How To make Basic Irish Sausages/ From Irish Traditional Food
1 1/2 pounds Lean pork
8 ounces Pork fat -- without gristle
1/2 teaspoon Ground allspice
1 teaspoon Salt
Fresh-ground pepper Pinch dried sage or marjoram 1 ounce White breadcrumbs (optional)
Ground ginger, mace
nutmeg Cloves :
cayenne pepper
Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavour until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual.
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This recipe is incredibly simple and makes the perfect finger food for a get together.
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Johnsonville Irish O' Garlic Sausage
Make St. Patrick's Day celebrations better with Johnsonville's Irish O Garlic Sausage links. These fresh dinner sausages are made with a savory blend of garlic with hints of onion and clove, the perfect recipe complement.
Product & Recipe info at johnsonville.com
Homemade Traditional English Pork Butchers Sausage Recipe | The Great British Banger!
A “Banging” traditional British pork sausage recipe. Really straightforward and kicks the supermarket varieties into touch. Once you’ve tried these you’ll never go back!
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You will need some type of sausage stuffer machine to make this work. I have seen people attempt it with a funnel and push it in by hand (or finger)… You could give that a go… and if you do I want to see a video…
Everything should be covered here and in the video but if you have any questions just let me know in the comments.
A filler, in the case breadcrumbs, is really important in a British sausage. Without it, it just isn’t an English sausage. Legend goes… that during the war, us Brits used bread to bulk out our sausages. They were so packed full of soaked bread that when they were cooked they popped in the jot oil… hence the name “bangers”
You can use different types of fillers. Dried breadcrumbs as I do in this recipe, stale bread soaked din water and squeezed, or a rusk that has been specifically made for the job. The fillers mean we can add liquid which keeps the sausage moist and hangs on to all of that fatty goodness!
To make the recipe straightforward, and adjusting the quantities easier, I have given the percentages of the ingredients in relation to the weight of the pork.
2.5 Kilo Pork minced (50% pork belly / 50% pork shoulder)
250g (105) White dried breadcrumbs (10% by weight of pork)
500g (20%) Cold water
50g (2%) Sea salt
25g (1%) Black pepper
5g (0.2%) Dried oregano
5g (0.2%) Dried Thyme
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Opus One by Audionautix is licensed under a Creative Commons Attribution license (
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Irish Boxty with Sausage
Whether you’re making Irish boxty on its own or as part of a “full Irish” breakfast, this recipe will steer you to satisfaction.
Boxty, traditional Irish potato pancakes made with grated potatoes, mashed potatoes, eggs, flour and milk is a natural combo with Irish bangers, or in this case, sweet ground sausage.
Fried in a pan, the result is potto pancakes that are soft and creamy on the inside and delightfully crispy on the outside.
Boxty originated in the 1700s and it’s been a hit ever since as a filling way to start the day or as a snack. You can even enjoy this Irish boxty for lunch or dinner, especially when you pair it with a cold mini Coke.
The word boxty is believed to either come from the Irish word for “bakehouse” or possibly “poor house bread.” The latter may give a clue to its origin because, like many foods, it was a creation of families looking to make delicious meals with only what they had available.
Such recipes are always simple and full of flavor. This boxty recipe is no exception. But it certainly is exceptional.
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How to make Irish Sausage & Mash - cooking for students
Not just a perfect dish for St Patrick's Day, but for all year round, this is an Irish twist on the traditional bangers and mash.
Dublin Coddle Irish Bacon and Sausage Stew with Soda Bread
Coddle is a simple stew from Ireland - it's also known as Dublin Coddle. The main ingredients of this warming stew are potatoes, bacon, sausage and onion slow-cooked in a tasty stock. In this video I show you how to make coddle, and also how to make soda bread to go with it.
Soda bread is another Irish classic recipe - unlike conventional breads, it doesn't use yeast, it uses bicarbonate of soda as a rising agent. It's very easy and quick to make, and very tasty.
Here's the recipe for coddle on my website:
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