4.8 from 15 votes
Homemade Irish Style Pork Sausages (Irish Breakfast Sausage)
Irish Style Pork Sausages are delicious, savory and worth every ounce of effort. Tender pork loin, is combined with bacon fat and rusk, then dried sage and fresh onion are added to give these Sausages a traditional feel. These Irish Sausages are as Irish as can be.
Prep Time
2 hrs
Total Time
2 hrs
Servings: 12 sausages
Calories: 333 kcal
Course:
Main Course , Breakfast , Brunch
Cuisine:
Irish
Ingredients
- 635 g fresh pork loin chilled, but into strips that fit the grinder feeder, silverskin removed.
- 320 g bacon fat chilled
- 95 g rusk or dried breadcrumbs.
- 1 onion
- 15 leaves dried sage or 2 tsp commercially dried sage leaves.
- 1 tsp salt crystals
- ½ tsp peppercorns
Instructions
- Add the dried sage leaves, salt crystals and black peppercorns into a spice grinder and grind to a fine powder.
- Peel and cut onion into pieces that will fit into the meat grinder feeder.
- Set up a chilled meat grinder and cut the chilled pork loin into strips.
- Grind the pork using a fine grinder plate. Collect the meat in a large bowl.
- Add the chilled bacon fat to the meat grinder and finely grind.
- Then add the onions and rusk.
- Add the ground dried sage and seasoning to the bowl.
- Fill a Sausage stuffer with the Sausage meat and place the casing of your choice over the nozzle of your stuffer. Tie a knot in the open end of the casing. Prink small holes in the casing, close to the knot, to allow trapped air to escape.
- Continue to stuff the casing. When the Sausage filling runs out, tie the other end of the casing. Twist the large long sausage every 3-4 inches / 8cms. Twists made should alternate between clockwise and anti-clockwise. Refrigerate the Sausage links on a sheet pan. This helps to reinforce the twists in the casing.
- Or if choosing not to use casing, form the loose Sausage meat into a log / link shape by rolling it between your hands. Alternatively, use a cookie cutter to make form round patties.
Cup of Yum
Notes
- Quantity of rusk used should be about 10% of the combined pork and fat weight.
- If rusk is unavailable use breadcrumbs, but first place them in a 350 deg F / 180 deg C oven for 10 -15 minutes to dry out.
Nutrition Information
Serving
1Sausage
Calories
333kcal
(17%)
Carbohydrates
7g
(2%)
Protein
12g
(24%)
Fat
28g
(43%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.01g
Cholesterol
60mg
(20%)
Sodium
320mg
(13%)
Potassium
242mg
(7%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
8IU
(0%)
Vitamin C
1mg
(1%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12sausages
Amount Per Serving
Calories 333
% Daily Value*
| Serving | 1Sausage | |
| Calories | 333kcal | 17% |
| Carbohydrates | 7g | 2% |
| Protein | 12g | 24% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 60mg | 20% |
| Sodium | 320mg | 13% |
| Potassium | 242mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.