Home Made Dublin Sausages
Member recipe by foxhay
ServingsServes 1 - 10 Pieces
I hope this recipe gives you as much pleasure as it gives me after a lot of experimenting I feel I've recreated the sausages we grew up with at home which are no longer available. Follow the recipe and you will enjoy them either with egg and chips or even mash and gravy.
- 500g pork, mince
- 25g oatmeal
- 100g fine white/brown breadcrumbs
- 100g Cheddar, grated
- 5g yellow mustard English
- 2 Small eggs
- The seasoning:
- 1g Marjoram
- 1g Sage
- 1g Cayenne pepper
- 2g fine white pepper
- 4g of salt
- Pinch of nutmeg
- (Correct measure of seasoning is important)
- To Finish:
- 100g white breadcrumbs
- Ensure that the meat is cold. In a bowl, beat the eggs and add the pork, mustard and seasoning. In a separate bowl, mix together the cheese, half the breadcrumbs and oatmeal You are aiming for the texture of mince
- Now combine the pork mixture with the breadcrumb mixture and mix well. Add a little water if the mixture is to heavy a good mix is crucial. At this stage you will have approximately 800 grams of mixture
- With floured hands, form the mixture into approximately 10 sausage shaped rolls @ 80g each Rest the sausages for at least an hour before cooking
- Roll them in the second half of the dry breadcrumbs and fry in hot oil until golden brown.
- Cooking Always start to cook from a cool pan, use a little oil 1/4 inch covering on your pan and on a low heat, browning each side and turning over a 10 minuets period The general rule is cook on a low heat for longer, make sure that they are cooked through in the middle.
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