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Posted: **Wed Feb 25, 2009 7:14 pm**

Its almost time for St Patricks day, and my boss asked me to looking into making irish sausage, he also called them bangers. He has tasted a banger once in a local restaraunt, and he inquire about it be cause he was curious. The owner talked about his bangers having corned beef as one of the ingredients. after doing a few internet searches I still haven't found a recipe that includes corned beef, which he wants. Is there a recipe out there? I have found many banger recipes but until I can prove or disprove the corned beef is actually used for him we are at a stand still. He insists on substituting corned beef for a portion of the pork, and cutting back on the other seasonings to compensate for the strong flavor of the corned beef. I think he is wacked in the head, because he won't try the other recipes. he is stuck on corned beef bangers!!

does such a item exist and if so I need a recipe for bangers with corned beef?

Posted: **Wed Feb 25, 2009 7:28 pm**

it may exist; but as an Irishman, I have never heard of it nor have ever tasted one made with it. My opinion is that it would not be a typical breakfast sausage but rather a beef sausage not eaten for breakfast in ireland anywhere I have ever been. Is it possible the pub owner was taking the pee out of him???
However beef sausage would be eaten for dinner. there are beef sausage recipes in the recipe section.

The nearest thing to an Irish breakfast, or general, sausage (banger) is the following recipe by Wheels:

Salt 50gm
Pepper White 5gm
Pepper Black 5gm
Nutmeg 2gm
Mace 1gm
Ginger 2gm
Sage 2 gm
mixed herbs 1gm
Add 1 gm icing sugar per kilo

At 25gm in 1Kg sausage.

This is my version of his orininal that can be found in the recipe section.

Posted: **Wed Feb 25, 2009 7:33 pm**

thanks John, I was under the impression that the sausage he was eating was not a banger, and being passed off as one. and I think he fell for it. sweet thanks for the recipe, I will give it a try and peak at the other to

Posted: **Wed Feb 25, 2009 7:45 pm**

I have also made pork burger patties out of this too and they were great.

Posted: **Wed Feb 25, 2009 7:50 pm**

I was planning on making your recipe tomorrow at home, I will fry up a couple patties when Imn done stuffing and try em for lunch.

I just found this site today, and I really like your forums. I think I will be coming back often. very nice website

tyvm, Ken

Posted: **Wed Feb 25, 2009 7:57 pm**

You're more than welcome.
That recipe is a classic, in my opinion but there are plenty of excellent ones here too....and always ask becasue we are here to help...we were all beginners once.

Posted: **Wed Feb 25, 2009 8:33 pm**

John

Is there such a thing as an 'Irish Sausage'? By that I mean a distinct sausage type, you know what I mean - we can define the characteristics of, say, a Lincolnshire (sage) or Cumberland (spicy, course ground, unlinked). What are the defining features of a 'classic' Irish one?

Phil

Posted: **Wed Feb 25, 2009 9:00 pm**

Interesting reading here:

http://forum.sausagemaking.org/viewtopic.php?t=1893

I wonder whether in the US an Irish sausage is a different thing?

Len Poli has one:

http://lpoli.50webs.com/index_files/Link%20Irish.pdf

I've not come across this type over here with, ale in it.

Phil

Posted: **Wed Feb 25, 2009 9:24 pm**

wheels wrote:John

Is there such a thing as an 'Irish Sausage'? By that I mean a distinct sausage type, you know what I mean - we can define the characteristics of, say, a Lincolnshire (sage) or Cumberland (spicy, course ground, unlinked). What are the defining features of a 'classic' Irish one?

Phil

Good question Phil.
I guess people would think of a sausage containing Guinness or Whiskey to be an IRISH sausage, but that would be a race thing I feel...you know, the Irish drink Guinness so therefore...I hate the stuff by the way.
Scobies do an Old Dubliner blend, but that would be a marketing thing rather than a blend i think.

We do not have regional blends, no sausage specific to say Cork, Galway or Donegal and one for Dublin.
I have tasted many different kinds here, some taste like cumberlands or lincolnshires but there is one that everyone loves and it would be the nearest one to an IRISH sausage I think.
It is made by a Supermarket chain called Superquinn, it is a secret blend and I have never been able to get it. Without sounding ass kissing here but the Wheels blend isn't a kick in the arse away from it.
It does have a lot of salt and MSG in it, I am positive on that as my brother rang them and asked them about it becasue of his son's alergy to MSG and they admited it had it in it.
It is a nice sausage but not better than the ones I make.

Most IRISH blends have sage in them I would be certain of that, the rest of the parts are made up of ginger, salt etc.

Maybe I should develop one for Ireland...mmmm...now there's a plan..

Posted: **Wed Feb 25, 2009 9:28 pm**

johnfb wrote:
wheels wrote:John

Is there such a thing as an 'Irish Sausage'? By that I mean a distinct sausage type, you know what I mean - we can define the characteristics of, say, a Lincolnshire (sage) or Cumberland (spicy, course ground, unlinked). What are the defining features of a 'classic' Irish one?

Phil

Good question Phil.
I guess people would think of a sausage containing Guinness or Whiskey to be an IRISH sausage, but that would be a race thing I feel...you know, the Irish drink Guinness so therefore...I hate the stuff by the way. Len Poli highlights this by suggesting Irish Lager in his blend. I saw a recipe using red pepper flakes in it...that's outrageous IMHO for an Irish blend.
Scobies do an Old Dubliner blend, but that would be a marketing thing rather than a blend i think.

We do not have regional blends, no sausage specific to say Cork, Galway or Donegal and one for Dublin.
I have tasted many different kinds here, some taste like cumberlands or lincolnshires but there is one that everyone loves and it would be the nearest one to an IRISH sausage I think.
It is made by a Supermarket chain called Superquinn, it is a secret blend and I have never been able to get it. Without sounding ass kissing here but the Wheels blend isn't a kick in the arse away from it.
It does have a lot of salt and MSG in it, I am positive on that as my brother rang them and asked them about it becasue of his son's alergy to MSG and they admited it had it in it.
It is a nice sausage but not better than the ones I make.

Most IRISH blends have sage in them I would be certain of that, the rest of the parts are made up of ginger, salt etc.

Maybe I should develop one for Ireland...mmmm...now there's a plan..

Posted: **Wed Feb 25, 2009 9:38 pm**

Thanks John - that's about as I thought.

I look forward to your 'sausage for Ireland' - Maybe the colours of the tricolour? :lol:

Phil

Posted: **Wed Feb 25, 2009 9:41 pm**

wheels wrote:Thanks John - that's about as I thought.

I look forward to your 'sausage for Ireland' - Maybe the colours of the tricolour?

Phil

Spinach, Pork fat and Orange rind............

Posted: **Wed Feb 25, 2009 9:43 pm**

Posted: **Thu Feb 26, 2009 10:06 am**

Yes I can see the term "Irish sausage", by my boss was now rather vague. He had a request from a local pub for it. He only tasted the sausage with corned beef once(he was on vacation). He thinks it would be a good new item to produce and sell in our store also. I think I need to do more research.

so the Question is what do they referr to as a Irish Sausage in the US? I will ask the cook from the pub what exactly he is looking for, and how he is plannning on serving it. But imn suspecting, he is looking for some pub grub and "Bangers and Mash"

Posted: **Thu Feb 26, 2009 11:31 am**

I just told my wife about the corned beef sausage...she started laughing.
I really think the guy was fooling around on this.
However, if you wanted to make it this is what I would do...based on the Wheels blend.

half a kilo of fatty prok
half a kilo of salt beef or "corned beef", like the stuff you get before it becomes Pastrami.
I have halved the salt in the spice blend as the salt in the beef should make up for it...but this is only a guess as I am not sure what the salt level will be. Or possibly drop the salt to 20 grams.

Salt 25gm
Pepper White 5gm
Pepper Black 5gm
Nutmeg 2gm
Mace 1gm
Ginger 2gm
Sage 2 gm
mixed herbs 1gm
Add 1 gm icing sugar per kilo

At 25gm in 1Kg sausage.

This, in my opinion is still a beef sausage; no more.... but the addition of the corned beef will make it an Irish sausage for marketing purposes only...perhaps instead of the sage he could throw in a bunch of shamrock petals...or perhaps a teaspon of green food die..... :wink:

It would be like asking what is in the American sausage and being told a kilo of bald eagle. :lol:

Seriously though...if you do make this please let us know what it came out like, I would be interested to know.

Maith an fear, agus slan leat a Chara ( these's some REAL Irish for you)

www.sausagemaking.org

bangers made with corned beef?

bangers made with corned beef?