Homemade Irish Breakfast Sausages and Rashers
Featured on Episode 5 of Tastes Like Home with Catherine Fulvio on RTÉ One
Makes approx 20 medium size sausages & 20 large rashers
800g pork belly (fat and meat)
400g lean pork shoulder
1 tsp black pepper
1 tsp nutmeg
1 tsp allspice
½ tsp ginger
½ tsp mace
1 tsp dried garlic powder
2 tbsp. dried onion powder
1 tbsp. fresh thyme leaves picked from the stems.
125g rusk or panko breadcrumbs
Cream to thin the mix, if needed
Natural lamb sausage casings
1.2 kg pork loin deboned making sure there is still fat on the top and round.
250g brown sugar
1 tsp ground cloves
1 tbsp. allspice
1 tbsp. dried thyme
2 bay leaves crushed
- Cut the pork belly and shoulder into small cubes, add the salt and all the spices, mix and lay out on a tray. Put in freezer to freeze half way through.
- Take from the freezer and put through a meat mincer with a medium sized plate.
- Put minced meat mix back on the tray and freeze half way through again. Take from freezer and put through the mincer this time with a fine plate. Mix in the breadcrumbs and if too thick, lighten with some cream.
- Now your sausage meat is ready to be filled into the casings using a sausage filling machine or a piping bag.
This recipe contains no artificial preservatives. These sausages will keep for up to 3 days in the fridge or up to 2 months in the freezer.
- Mix the salt, sugar, spices and herbs and rub well into the pork loin, covering all sides. Cover with cling film and keep in the fridge for 4-5 days, turning over once a day and re-rubbing in and excess salt and spices. The cure will penetrate the meat and liquid will come out, discard the excess liquid daily.
- After the 4-5 days, rub off all the salt mix and dry off the cured loin.
- With a sharp knife, cut the rashers into the desired thickness and fry until golden.
These are dry cure rashers without preservatives and will keep in the fridge for up to 10 days. It’s best to cut the rashers as needed.Return To Recipes