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| Irish Sausage ~ If you haven't tried Irish Sausage for breakfast, you've been missing a treat. Need something special for St Patrick's Day? Here's the answer. Enjoy! Katherine 2½ cups fresh white bread crumbs ½ cup milk 2½ lbs lean pork, such as port shoulder, chilled 2½ lbs pork belly or fatty pork butt, chilled 1 tbsp plus 2 tsp salt 2 tsp freshly ground pepper 2 tsp thyme 2 large eggs 8 yards prepared casings, about 4 oz. 1. In a medium bowl, soak the bread crumbs in the milk. Grind the meat and fat together, first coarsely and then finely. Place the meat in a large bowl. Add the salt, pepper, thyme, eggs and softened bread crumbs. Mix well with your hands until thoroughly blended. 2. Working with about ¼ of the sausage filling at a time (cover and refrigerate the remaining meat), stuff the casings loosely with the sausage filling. Pinch and twist into 4 inch links. Cut to separate and refrigerate while stuffing the remaining sausages. 3. To cook, prick the sausage all over to prevent the skins from bursting. Place enough sausages in skillet to fit in a single layer without crowding. Pour in about ½-inch of water, cover and simmer over low heat for 20 minutes. Pour off the liquid and cook uncovered, turning, until the sausages are evenly browned, about 10 minutes. Drain on paper towels and serve hot. |