Irish & Italian Sausage Making Day

Otto von Bismark-No one should see how laws or sausages are made. To retain respect for sausages and laws, one must not watch them in the making.

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