I’ve made several kinds of sausage from chicken, turkey, beef, lamb and from different cultures, patties, small breakfast-style links and fat juicy sandwich links for grilling, but today I ventured into another sausage zone, a first for me Irish sausage and I couldn’t be more pleased. It will be nice to offer a little something new at our annual St. Patrick’s Day dinner, just so good and a little different for our guests to try. As it turns out the sausage is a nice mild sausage that is the complete opposite of my family’s recipe for Italian sausage spiced and seasoned to our liking.
I perused several recipes until I was satisfied with the correct combination of seasonings and settled on a breadcrumb and liquid amount to make a good blend, not too wet and not too dry. I had four and one-half pounds of freshly ground pork so I stuck with the same spice measurements more or less, it came out pretty good and I will make it again. The link below for recipe that I made/slightly adapted…
- 5-lbs ground pork-I had 4 and 1/2 lbs.
- 3-tsp thyme
- 3-tsp dried rosemary
- 4-5-cups breadcrumbs
- 3-tsp dried basil
- 3-4-eggs, lightly beaten
- 8-cloves garlic, minced
- 3-tsp marjoram
- 1 1/2-tbsp salt
- 3-tsp black pepper
- 1-cup water
Homemade Irish Sausage Instructions
1. Trim the fat from the meat to your desired fat preference.
2. Grind the meat with a fine grinding plate. I prefer a medium grind
3. After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. 4. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.
5. Stuff by hand or use a sausage stuffing attachment for an electric meat-grinder.
*You can also form patties without casings.
*I like to spread the meat cubes out on a large sheet pan and blend
*I trim, cube, and season the pork one day, tightly cover and chill overnight. Grind and stuff the sausage the next day…
The logical thing for dinner after the 2-day sausage-making process, Italian sausage sandwiches, yes with peppers & onions perhaps a side of homemade giardiniera.
Link to sausage making: https://www.meatprocessingproducts.com/irish-sausage-recipe.html