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Plate plate containing 4 cooked Irish Pork Sausages with casing, 3 uncased sausage links and 4 sausage patties.

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.
5 from 2 votes
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Course Breakfast, Brunch, Main Course
Cuisine Irish
Servings 12 sausages
Calories 333 kcal

Equipment

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.

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

Serving: 1SausageCalories: 333kcalCarbohydrates: 7gProtein: 12gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 60mgSodium: 320mgPotassium: 242mgFiber: 1gSugar: 1gVitamin A: 8IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Keyword Bacon, Homemade sausages, pork, Sausages made from rusk, Ulster Fry, Ulster Fry meat
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