This post is one of my monthly contributions to Traditional Cooking School.
Sausage… A gourmet delicacy, yet it is the essence of nose-to-tail farm frugality.
Nothing goes to waste when all the scraps and small pieces of meat are used to make sausage.
Salting, smoking, fermenting, and drying are all ways to preserve meat for longer without refrigeration.
Traditionally, sausage was made from pork, beef, or veal, but….(read more)
Please leave a comment on the TCS post and let me know if you try the recipe!
Pork sausages have been a part of traditional Irish fare for thousands of years, first with the wild boar that roamed the British Isles and then later the domesticated pig kept in herds on the noblemen’s land. Ireland’s well-known butter and cheese are another reason for keeping pigs – the leftovers from making these dairy products, whey and buttermilk, are perfect for feeding to pigs so that nothing was wasted. Even so, pork was traditionally never eaten fresh very often. Cured bacon and ham was more common as was mixing the ground pork with salt and seasonings to make sausages. Not only do these traditional methods of preparing pork give it an added depth of flavor, they also make the pork healthier to eat.
Most store bought sausages today are made from CAFO pork and are filled with artificial flavorings, chemical preservatives and MSG. Making your own sausage is easy and allows you to control exactly what goes in and what doesn’t. These Irish sausages are free-form patties, but if you have a sausage stuffer feel free to make your own links with this recipe. You need to make the sausage at least a day ahead for the flavors to deepen and for the meat to “cure” a bit from the salt.
Recipe type: sausage
- 1½ lbs ground pork (preferably pasture-raised)
- 1 tsp dried thyme leaves
- ½ tsp dried marjoram
- ½ tsp dried basil
- 1 tsp dried rosemary
- 1 tsp dried parsley
- ¼ tsp dried fennel seeds
- 1 to 1½ tsp coarse sea salt
- ½ tsp black pepper
- 2 cloves garlic
- 1 tsp apple cider vinegar
- 1 egg (preferably from pasture raised hens)
- Place the ground pork in a large bowl.
- Place the dried herbs, sea salt and pepper in a spice mill and grind them into a powder, then add them to the pork.
- Mince the garlic or use a garlic press and add it to the pork along with the vinegar.
- Use your hands to mix the herbs and garlic into the pork until very well combined.
- Cover and refrigerate at least 24 hours or up to 3 days.
- When you are ready to cook the sausages remove the pork mixture from the refrigerator and add the egg, mixing well with your hands.
- Shape the pork into patties about 3oz. each and pan fry in a hot skillet with a little butter or lard to keep them from sticking.
- Cook about 4-5 minutes per side until the juices run clear and the meat is no longer pink in the middle.