Irish sausages are a favorite found on pub menus throughout Ireland and around the world.
Many years ago they received their popular nickname - 'bangers' - from the sound they made if they burst.
This could occur if the sausage was cooked too fast, if it contained too much bread (sometimes used as filler if meat was in short supply) or both!
The expansion of the bread caused an explosion in the pan; hence the word 'banger,' and its fame as the key ingredient in the popular meal 'bangers and mash.'
The secret to authentic taste is in the way you cook it, whether homemade or purchased from the market. Oh, and the onion gravy you make to go with it!
1. Grind the meat on a medium grind. The colder the meat is, the easier it is to work with, so putting the meat in the freezer is a good idea. We did, for approximately 15 to 20 minutes.
2. Chill the ground meat. The freezer is still a great way to get the mission accomplished. A half hour makes the meat easier to use.
3. Grind the meat again, but on now use a smaller die on the grinder, grinding it finer.
4. Mix all the dry ingredients, and then put them and the chicken stock in the bowl with the pork. You can mix by hand or use a mixer to blend the ingredients thoroughly. It will be sticky.
5. Stuff the casings.
Cooking the sausages is easier than we made it sound at the beginning. Simmer first for 20 minutes, then brown the outside in a skillet or oven broiler.
By cooking the bangers slowly, they won't burst and lose their juices.
I simply quarter potatoes and boil them until soft. Rice them. Add a bit of milk and butter, mix and add more milk and butter, whip until fluffy.
And presto! Sausages (bangers) and mash!
Sharing Irish food is one of our favorite ways to enjoy an Irish experience, wherever in the world we happen to be!
The flavors of an Irish meal, and the stories that come along with many Irish recipes, gives us a sense of connection with the Emerald Isle.
One of the easiest and most enjoyable ways to live your Irish side is to serve Irish food. And guess what?
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