Irish Breakfast Sausage is different from American sausage in that it generally contains “rusk” or breadcrumbs along with water or stock. These two ingredients, along with the processing, produce a fine textured sausage that I always look forward to when I visit the UK.
Ingredients for Irish Breakfast Sausage:
The Master Taster and I have experimented a lot with different ingredients, quantities, and techniques to produce what we think is the perfect Irish Breakfast Sausage!
I used the following ingredients: Freshly ground pork, breadcrumbs, Kosher salt, dried sage, freshly ground black pepper, dried nutmeg, dried mace, and water. Rather than buying the pork already ground, I ask the butcher to grind a boneless Boston butt. That way, I know that the ground pork is as fresh as possible. Also, I use the Boston Butt because it tends to have the perfect mix of meat and fat for the sausage.
Making the Sausage:
To make the Breakfast Sausage, I added all of the ingredients into the bowl of my food processor fitted with a steel blade.
Then, I processed the ingredients for 30 seconds. After 30 seconds, I microwave a small quantity of the sausage meat to taste for seasonings. Invariably, the seasonings are perfect, so I scrape down the sides of the food processor and process the sausage meat for 15 more seconds.
Finishing the Sausage:
More often than not, Irish sausages tend to be stuffed into casings. Both the Master Taste Tester and I prefer not to use casings. The reason is that we generally form the sausages into either patties for breakfast, or cylinders for Toad in the Hole. For the sausage patties, I use 2 ounces of the sausage meat. For the sausage cylinders, I use 1.5 ounces each of the sausage meat. Once I’ve formed the patties and cylinders, I freeze them for a ready supply!
This morning, the Master Taste Tester had British Breakfast Sausage with Beans on Toast. The Beans on Toast may seem strange, but they are a staple in the UK and Ireland. According to the Master Taste Tester, the only acceptable Beans are those made by Heinz in England. I agree! Yum!
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Irish Breakfast Sausage
- 1 1/2 pounds ground pork
- 3/4 cup dry breadcrumbs (3 ounces)
- 1 1/2 teaspoons Kosher salt
- 1 1/2 teaspoons dried sage
- 1 teaspoon freshly ground black pepper (50 grinds)
- dash nutmeg
- dash mace
- 1/2 cup water (4 ounces)
- Place all ingredients in food processor fitted with steel blade. Process 30 seconds.
- Cook a small amount of the sausage covered in microwave for 30 seconds. Correct seasonings if necessary.
- Process an additional 15 seconds in food processor.
- Yield: 10 servings.