Irish bangers served with mash potato and onions gravy
Irish bangers served with mash potato and onions gravy
Recipe is for 1kg of meat, Adjust accordingly.
Ingredients
- 1000 grams Pork Meat Cubed
- 60 milliliters Spring Water
- 18 grams Salt
- 2 grams White Pepper
- 0.5 gram Mace
- 0.06 gram Ginger
- 0.9 gram Nutmeg
- 0.5 gram Cayenne
- 1 gram Marjoram
- 1 gram Savory
- 1 gram Rosemary
- 40 grams Rusk or Panko
- 32-35 millimeter Hog Casings
- 1 sliced Onions
- 1 tablespoon Butter
- 1 cup Flour
- .5 cup Beef Stock
- 1 cup Stout Beer
Steps
-
1
Mix cubed pork with salt, white pepper, mace, ginger, nutmeg, cayenne, marjoram, savory, and rosemary.
-
2
Coarsely grind with a ½ inch grinder plate.
Then add and rusk/panko Grind again with a ¼ inch grinder plate.
-
3
Add spring water and mix very well.
-
4
Stuff the mixture into a sausage stuffer then Stuff the hog casings forming 4-6 inch links.
-
5
Poach sausages for 10 minutes at a slow simmer.
Do not boil.
Then, pan-fry each link over medium heat until they get some color.
-
6
In the same pan, fry sliced onions in butter.
Dust with flour, add beef stock and stout beer.
Simmer until the gravy thickens.
-
7
Serve the sausages over mashed potato, topped with onion gravy.
