Yeah I live on the Southside. Yeah I have an Irish last name. Ergo, this Irish Bangers recipe has got to be authentic.
Irish Banger
2 lb pork shoulder diced
3 slices (90 g) whole wheat bread dried in the oven chopped into fine crumbs
20 g salt
1/2 t (1 g) dried marjoram
1/2 t (1 g) grated nutmeg
1/4 t (1 g) powdered ginger
1/2 t (2 g) ground black pepper
1/2 t (1 g) finely grated lemon zest
100 ml milk
Combine ingredients, except milk, and rest the mixture in the fridge for at least an hour. Grind through fine plate into chilled bowl. Add milk and stir mixture until it starts to come together, about one minute. Stuff into hog casings. For that fancy pub look, twist the sausages into 4 inch lengths. Gently saute them to an internal temperature of 150F. To finish the authentic look make some grilled onions, some curry gravy and mashed potatoes.
The recipe originally appeared last year in the post St. Patrick's Day Bangers and Mash.
Cheers.
Irish Banger
2 lb pork shoulder diced
3 slices (90 g) whole wheat bread dried in the oven chopped into fine crumbs
20 g salt
1/2 t (1 g) dried marjoram
1/2 t (1 g) grated nutmeg
1/4 t (1 g) powdered ginger
1/2 t (2 g) ground black pepper
1/2 t (1 g) finely grated lemon zest
100 ml milk
Combine ingredients, except milk, and rest the mixture in the fridge for at least an hour. Grind through fine plate into chilled bowl. Add milk and stir mixture until it starts to come together, about one minute. Stuff into hog casings. For that fancy pub look, twist the sausages into 4 inch lengths. Gently saute them to an internal temperature of 150F. To finish the authentic look make some grilled onions, some curry gravy and mashed potatoes.
The recipe originally appeared last year in the post St. Patrick's Day Bangers and Mash.
Cheers.
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