British 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
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 British Breakfast Sausage
To make the British 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! In fact, you can make your own Heinz Beans with this recipe! For another British sausage, check out my recipe for Glamorgan Sausages. Yum!
If you liked the recipe for Irish Breakfast Sausage, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box. Thank you so much for visiting Pudge Factor. I hope you’ll come back!
Recipe
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, enjoy weekly doses of culinary inspiration as a bonus!
By submitting this form, you consent to receive emails from Pudge Factor.
British Breakfast Sausage
Ingredients
- 1 ½ pounds ground pork
- ¾ cup dry breadcrumbs (3 ounces)
- 1 ½ teaspoons Kosher salt
- 1 ½ teaspoons dried sage
- 1 teaspoon freshly ground black pepper (50 grinds)
- dash nutmeg
- dash mace
- ½ cup water (4 ounces)
Instructions
- 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.
Kathy says
Can I use ground turkey or chicken instead of pork. My gallbladder doesn’t like pork (although my tastbuds do!).
Chula King says
Kathy,
I haven’t tried ground turkey or chicken for the British Breakfast Sausage. However, I think that either would work fine. I you do try either ground turkey or chicken, I’d love to know how it turned out.
Chula