Duration
2 hours
Serves
3-4
No full Irish breakfast is complete without sausages. Although they're traditionally served at breakfast, these Irish links can be the centerpiece of any meal.
The pork fat adds moisture and smooths out the texture of the meat while the herb and spice blend combine with the venison to bring out pleasant earthy tones. It's unlike any breakfast sausage recipe you've ever made.
Ingredients
- 2 lbs. ground venison
- .5 lbs. pork fat, chopped
- 1 tbsp. salt
- 1 tsp. black pepper
- 1 tsp. nutmeg
- 1 tsp. allspice
- ½ tsp. ginger
- ½ tsp. mace
- 1 tsp. dried garlic powder
- 1 tbsp. dried onion powder
- 1 tbsp. dried thyme
- 1 cup breadcrumbs
- ¾ cup heavy whipping cream
- Natural sausage casing, size 19-22mm
Also works with
Special equipment
Preparation
- Combine the ground meat, pork fat, and seasonings. Spread the meat out on a flat baking sheet and freeze until a light crust forms on the mixture.
- Set up the grinder and run the meat through a medium plate. Change to a finer plate and grind the meat again.
- In a large mixing bowl, combine the meat mixture with the bread crumbs and heavy cream. Ultimately, you will want the meat mixture to have the consistency of a semi soft ice cream. If the mixture seems too thick, add more cream. If the mixture too thin, thicken with more breadcrumbs.
- Stuff the meat into the sausage casing. Carefully twist 3-inch links. Place the sausages uncovered into the fridge and allow to air dry and firm up for 2-3 hours.
- Cook on the grill or cast iron skillet. Serve with eggs, toast, potatoes, and Irish baked beans for a complete Irish breakfast.
No full Irish breakfast is complete without sausages. Although they're traditionally served at breakfast, these Irish links can be the centerpiece of any meal.
The pork fat adds moisture and smooths out the texture of the meat while the herb and spice blend combine with the venison to bring out pleasant earthy tones. It's unlike any breakfast sausage recipe you've ever made.
Ingredients
- 2 lbs. ground venison
- .5 lbs. pork fat, chopped
- 1 tbsp. salt
- 1 tsp. black pepper
- 1 tsp. nutmeg
- 1 tsp. allspice
- ½ tsp. ginger
- ½ tsp. mace
- 1 tsp. dried garlic powder
- 1 tbsp. dried onion powder
- 1 tbsp. dried thyme
- 1 cup breadcrumbs
- ¾ cup heavy whipping cream
- Natural sausage casing, size 19-22mm
Also works with
Special equipment
Preparation
- Combine the ground meat, pork fat, and seasonings. Spread the meat out on a flat baking sheet and freeze until a light crust forms on the mixture.
- Set up the grinder and run the meat through a medium plate. Change to a finer plate and grind the meat again.
- In a large mixing bowl, combine the meat mixture with the bread crumbs and heavy cream. Ultimately, you will want the meat mixture to have the consistency of a semi soft ice cream. If the mixture seems too thick, add more cream. If the mixture too thin, thicken with more breadcrumbs.
- Stuff the meat into the sausage casing. Carefully twist 3-inch links. Place the sausages uncovered into the fridge and allow to air dry and firm up for 2-3 hours.
- Cook on the grill or cast iron skillet. Serve with eggs, toast, potatoes, and Irish baked beans for a complete Irish breakfast.