Irish Pork Sausages Recipes

IRISH PORK SAUSAGES

IRISH PORK SAUSAGES image

Number Of Ingredients 17

Ingredients

Ingredients:
12 Pounds Lean Pork Tenderloin
15 Tablespoons Fine Onion Powder
5 Tablespoons Table Salt
3 Tablespoon Ground Black Pepper
5 Teaspoons Thyme
2 Teaspoons Fine Allspice
3 Teaspoons Ground Nutmeg
2 Teaspoons Chili Powder
3 Teaspoons Brown sugar
2 Teaspoons Of Dried Bay Leaf
3 Cups Iced Mineral Water
Cure for 12 Pounds Of Pork
Information:
Serving Size 35
290 Calories Per Serving
12 Grams Of Fat

Steps:

Cooking Directions: Grind the meat through a quarter inch plate. Chill the pork. Mix iced mineral water and cure. Mix the rest of the ingredients. Once done combine the mix with the pork. Now stuff the meat and seasoning mix into 35mm pig casings. Hang sausage in smoker, and place heat at 135 degrees, leave open vents for 20 minutes. Increase to 175 degrees, and smoke until done. Refrigerate links.

IRISH SAUSAGES (BANGERS)

Irish Sausages (Bangers) image

I haven't tried these yet, but absolutely love Irish sausages. This looks like a pretty simple recipe that I found online. You might even be able to get your butcher to mince the meat and then if you don't have casings, just make into patties. I'm not sure how many links this recipe would make so I'm just guessing.

Provided by C. Taylor

Categories Breakfast

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs lean pork
8 ounces pork fat, without gristle
1/2 teaspoon ground allspice
1 teaspoon salt
fresh ground pepper
1 pinch dried sage or 1 pinch marjoram
1 ounce white breadcrumb (optional)
ground ginger
mace
nutmeg
clove
cayenne pepper
pork sausage casing

Steps:

Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.)
Add the herbs and breadcrumbs and any spices used.
Fill skins as usual. You could probably also make into patties and pan fry.

DUBLIN CODDLE - IRISH SAUSAGE, BACON, ONION AND POTATO HOTPOT

Dublin Coddle - Irish Sausage, Bacon, Onion and Potato Hotpot image

This traditional supper dish of sausages, bacon, onions and potatoes dates back at least as far as the early eighteenth century. It seems to be more of a city dish than a rural one: it was a favourite of Jonathan Swift, author of Gulliver's Travels and dean of Christ Church Cathedral in Dublin. In Dublin itself, coddle retains its reputation as a dish that can be prepared ahead of time and left in a very slow oven while the people who're going to eat it have to be out of the house for a while - making it an excellent dish for very busy people! The name of the dish is probably descended from the older word caudle, derived from a French word meaning "to boil gently, parboil, or stew". The more recent version of the verb, "coddle," is still applied to gently cooked eggs, "Coddled Eggs". Please note, the sausages used should be the best quality 100% pork sausages you can get your hands on! This recipe would also work VERY well if cooked in a crock-pot, reduce the liquid by about half if cooking the coddle this way. Serve with Guinness and Irish soda bread. Although this is an easy to prepare one pot meal and its simplicity belies its amazing taste and flavour - comfort food at its best! Sláinte.

Provided by French Tart

Categories Stew

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 kg potatoes
2 large onions, peeled and sliced thickly
450 g good quality pork sausages
450 g bacon, piece thick cut
500 ml water
1 beef or 1 chicken stock cube, if ham stock isn't available
3 -4 tablespoons fresh parsley, chopped
salt (to season)
coarse-ground pepper (to season)

Steps:

Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube.
Grill or broil the sausages and bacon long enough to colour them. Be careful not to dry them out! Drain briefly on paper towels. When drained, chop the bacon into one-inch pieces. If you like, chop the sausages into large pieces as well. (Some people prefer to leave them whole.).
Preheat the oven to 300F / 150°C In a large flameproof heavy pot with a tight lid, start layering the ingredients: onions, bacon, sausages or sausage pieces, potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot. (You may like to additionally put a layer of foil underneath the pot lid to help seal it.).
Put the covered pot in the oven and cook for at least three hours. (Four or five hours won't hurt it.) At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.
To Serve. Guinness, bottled or draft, goes extremely well with this dish (indeed, adding a little to the pot toward the end of the process wouldn't hurt anything). Another good accompaniment is fresh soda bread, used to mop up the gravy!

Nutrition Facts : Calories 1273.3, Fat 81.1, SaturatedFat 26.9, Cholesterol 157.5, Sodium 1691, Carbohydrate 95.3, Fiber 12.4, Sugar 7.1, Protein 41

HOMEMADE PORK SAUSAGE

Homemade Pork Sausage image

These county-style patties are so simple to prepare. You'll never again settle for store-bought versions that are loaded with preservatives and not nearly as good.

Provided by Taste of Home

Categories Breakfast Brunch Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

2 pounds ground pork
2 teaspoons ground sage
1-1/2 teaspoons salt
1-1/2 teaspoons pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon brown sugar

Steps:

In a bowl, combine all ingredients; mix well. Shape into eight 4-in. patties. In a skillet over medium heat, fry patties for 3-4 minutes per side until browned or until no longer pink in the center.

Nutrition Facts :

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