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Traditional Irish breakfast and chorizo style sausages

By January 27, 2021 , ,

Making sausages requires a bit of work and the right equipment. It's quite a satisfying thing to do when you have the time and always nice to know that they are home made. My favourites are Irish breakfast, which is a herby sausage and chorizo style which has a lovely smoky flavour. 

What you do require is a mincer, a sausage stuffer and casings. I'm lucky that I have a Kitchen Aid with a mincer and sausage making accessories, so the job is a lot easier. Casings are easily available online but check how long you need to soak the casings for before use. My preference is hog casings as they don't have a tendency to burst as easily, but you can use sheep casings which can be a bit more delicate, so need to take care when stuffing.

If you don't have a mincer ask, your butcher to mince your meat for you. With regards the pork, I find Duroc, Berkshire or Tamworth breeds yield the best meat to fat ratios. Breeds such as Mangalitsa have a higher fat content and you end up with a fatty sausage. My preference is always belly, shoulder or neck cuts with at least a 70% meat to 30% fat ratio. Do ensure there is some fat in your sausage mix as it will keep the meat moist when cooking.

Traditional Irish breakfast style Sausages
Sausage casings (sheep or hog casings are best)
2kg pork meat and fat roughly minced
20g finely chopped fresh thyme
20g Finely chopped fresh sage
20g finely chopped fresh parsley
200g breadcrumbs
50ml pork or chicken stock
Salt and pepper to taste, bear in mind you will need a lot of seasoning given the fact there is 2kg of meat involved, so start with 5g of each and test the mixture by frying off a small amount in a pan and adjust seasoning as necessary

Soak the casings overnight or according to the instructions on the pack
In a bowl soak the breadcrumbs in the stock for a couple of hours
Mix the herbs, breadcrumbs and seasoning together with the minced pork
To test if it has been seasoned enough, fry off a small piece and taste, adjust seasoning if necessary
Fill the sausage casings slowly using a sausage stuffer
Do not overstuff the casing otherwise the sausages will burst when cooking
You can then either make a Cumberland style sausage link or select the size of sausage you wish to have and twist at each end, be careful when doing this as you can easily burst the casing

Chorizo Style Sausage
Sausage casings
2kg pork roughly minced
4 cloves garlic finely grated
200g breadcrumbs
100ml red wine
20ml sherry vinegar
70g smoked paprika
Salt and pepper to season

Follow the above method for the herby sausages (soak the breadcrumbs in the wine and sherry vinegar), do test the mix by cooking it out for taste and adjust seasoning accordingly

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