Homemade Irish-Style Bangers Recipe
User Reviews
5
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Prep Time
2 hrs 30 mins
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Cook Time
10 mins
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Servings
20
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Calories
387 kcal
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Course
Main Course
Homemade Irish-Style Bangers Recipe
Description
The homemade Irish-style bangers bring together a blend of cubed pork shoulder and belly, ground twice for a fine texture. The spice mix includes garlic granules, onion granules, nutmeg, mace, and black pepper complemented by dried herbs: rosemary, sage, and thyme. Adding crushed ice keeps the mixture cool during blending, while breadcrumbs act as fillers to adjust firmness. The mixture is then stuffed into pre-prepared hog casings using low speed to avoid tearing or uneven filling.
Proper chilling before grinding is critical to maintain meat firmness and prevent fat from melting, which preserves the sausage's juicy texture once cooked. Cooking methods typically include frying or grilling, where the sausages develop a browned and savory exterior. Portion control depends on casing length and personal preference.
Making a small test patty from the mixture and frying it allows seasoning adjustments before stuffing. Links can be tied off at preferred lengths depending on casing measurements. The sausages can be made ahead and stored refrigerated or frozen, maintaining quality for months. Visual guides, such as recipe videos, can assist in mastering stuffing technique.
Ingredients
- 9 feet Hog casings
- 4 pounds Boston Butt cut into 1” cubes, boned, or Pork shoulder
- 1 pound pork belly cut into 1” cubes
- 2 teaspoons garlic granules
- 1 tablespoon onion granules
- 2 teaspoons ground nutmeg
- 1 teaspoon mace ground
- 2 teaspoons black pepper
- 3 tablespoons salt sea salt
- 1 teaspoon rosemary dried
- 1 teaspoon sage dried
- 1 teaspoon thyme dried
- 2 cups ice crushed
- 1 cup breadcrumbs
Instructions
- Prepare the hog casings according to their instructions and set aside in a bowl of cool water.
- Mix the Boston butt and pork belly in a container and place them into the freezer to chill for 15-20 minutes.
- Run the cold cubed pork through a food grinder using the medium size dye into another pan until all of it has been ground. Place it again in the freezer for 15-20 minutes.
- While the meat is chilling, make the spice blend mixture using a pestle and mortar or spice grinder and set aside.
- Using the small dye on the meat grinder, run the ground meat through again into another pan.
- Season the sausage with the spice blend and mix in with crushed ice and breadcrumbs until combined completely combined.
- Attach the hog casing around the sausage filler, with about 6 inches left, tie a knot at the end, and run the sausage through the attachment on low speed and stuff the hog casing guiding with one hand and pressing the sausage through the grinder with the other hand.
- With about 4” left, tie a knot around the end of the sausage and continue stuffing until all the ingredients have been used.
- Twist the long sausage into 5” to 6” long links. Store or cook.
- Repeat the process until all the sausage has been stuffed.
Notes
- Chill cubed pork and grinder parts before processing to ensure firm fat and optimal texture.
- Test seasoning by frying a small portion of the sausage mixture before stuffing casings.
- Use low to medium grinder speed to keep control and prevent casing issues during stuffing.
- Plan casing length portions carefully, as each casing is approximately three feet.
- Make sausages up to 3 days ahead and store covered in the refrigerator, or freeze up to 6 months.
- Thaw frozen sausages in the refrigerator for at least one day before cooking or reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 5g | 2% |
| Protein | 24g | 48% |
| Fat | 30g | 46% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 94mg | 31% |
| Sodium | 1156mg | 48% |
| Potassium | 364mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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