How to Make Irish Pork Bangers from Scratch at Home - St Patrick's Day Special!!!
Recipe type: Sausage
With St Patrick's Day on the 17th, here is the perfect recipe to celebrate with. Irish pork bangers are similar in texture to English bangers, but they have a flavor and aroma all their own.
- 1.8kg Pork shoulder, deboned, skin off
- 1 Egg white
- 125ml Guinness draught beer
- 70g Dry bread crumbs
- 40g Fine non-iodated salt
- 15ml Ground black pepper
- 10ml Dried marjoram
- 5ml Ground Nutmeg
- 2.5ml Dried Thyme
- 2.5ml Dried Rosemary
- 100-125ml Iced water
- Cut the pork shoulder into long strips, narrow enough to fit through the meat grinder's feeder tube.
- Transfer the strips to a large tray or platter in a single layer and place this in you freezer for 45 minutes.
- While the meat chills, beat the egg white with your stick blender until all of the albumen has broken down and the white is frothy.
- Pour in the Guinness draught beer, breadcrumbs, salt, black pepper, dried marjoram, ground nutmeg, dried thyme and dried rosemary. Process this to a paste.
- Remove the pork from the freezer and grind this through your 8mm or one third inch plate.
- Add the paste to the meat and massage this into the ground pork. The mixture will be pretty stiff and will need about 100ml of iced water to loosen it up. Massage this in, then return the pork to the freezer for 30 minutes.
- After 30 minutes, run the meat through the grinder once more, this time using a fine 3mm plate.
- Load the ground meat into the hopper of your sausage filler. Attach the funnel and feed the casing onto the funnel. I am using collagen casings as they are just so much easier and cleaner to work with.
- Twist the end of the casing and start filling the sausages. Take care not to fill them too tightly as this will cause them to split when cooking.
- It is easier to twist off the links as you go, twisting in the opposite direction for each link.
- Once all the links are formed, snip them apart with a sharp scissors and refrigerate the sausages overnight for the flavors to develop.
To Cook the Sausages
- Pour enough water into a frying pan to barely cover the base of the pan.
- Place the pan over medium-high heat and add the sausages. Simmer the sausages for 3 minutes per side.
- After simmering, most of the water will have evaporated, and the sausages will have started to release some of their fat. Add 30g butter to the pan and fry the sausages for 3 to 4 minutes per side until well browned and caramelized.
- Remove the sausages from the pan and serve immediately.