Irish bangers served with mash potato and onions gravy

Irish bangers served with mash potato and onions gravy
  • Prep Time

    1 hr

  • Cook Time

    1 hr 30 mins

  • Serves

    8

  • Difficulty

    6/10

Irish bangers served with mash potato and onions gravy

Recipe is for 1kg of meat, Adjust accordingly.

Ingredients

  • 1000 grams Pork Meat Cubed
  • 60 milliliters Spring Water
  • 18 grams Salt
  • 2 grams White Pepper
  • 0.5 gram Mace
  • 0.06 gram Ginger
  • 0.9 gram Nutmeg
  • 0.5 gram Cayenne
  • 1 gram Marjoram
  • 1 gram Savory
  • 1 gram Rosemary
  • 40 grams Rusk or Panko
  • 32-35 millimeter Hog Casings
  • 1 sliced Onions
  • 1 tablespoon Butter
  • 1 cup Flour
  • .5 cup Beef Stock
  • 1 cup Stout Beer

Steps

  • 1

    Mix cubed pork with salt, white pepper, mace, ginger, nutmeg, cayenne, marjoram, savory, and rosemary.

  • 2

    Coarsely grind with a ½ inch grinder plate.

    Then add and rusk/panko Grind again with a ¼ inch grinder plate.

  • 3

    Add spring water and mix very well.

  • 4

    Stuff the mixture into a sausage stuffer then Stuff the hog casings forming 4-6 inch links.

  • 5

    Poach sausages for 10 minutes at a slow simmer.

    Do not boil.

    Then, pan-fry each link over medium heat until they get some color.

  • 6

    In the same pan, fry sliced onions in butter.

    Dust with flour, add beef stock and stout beer.

    Simmer until the gravy thickens.

  • 7

    Serve the sausages over mashed potato, topped with onion gravy.