Title: Irish Breakfast Sausage
Categories: British Sausage Pork
Yield: 1 Servings
| 2 1/2 | c | Fresh white bread crumbs |
| 1/2 | c | Milk |
| 2 1/2 | lb | Lean pork, such as port |
| | | Shoulder, chilled |
| 2 1/2 | lb | Pork belly or fatty pork |
| | | Butt, chilled |
| 1 | tb | Plus 2 tsp salt |
| 2 | ts | Freshly ground pepper |
| 2 | ts | Thyme |
| 2 | lg | Eggs (I have used egg sub.) |
| 8 | | Yards |
| | | Prepared casings, about 4 oz |
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. Working with about one-quarter of
the sausage filling at a time (cover and refrigerate the remained), 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. 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 1/2 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. From: Katherine L Smith Date: 05 Mar 97 Eat-L List (Recipes And
Food Folklore) Ä