Makes about 12 sausages
Broadly speaking, the Irish sausage is similar to the Lincolnshire in as much as it has a lot of sage in it. You can reduce the amount of sage if you like, particularly if you only have dried sage, which is much more strongly flavoured.
These sausages contain precious little salt and I suggest you make the meat up first, then test a little to see if it is right for you . Either freeze or eat these sausages soon after making them. In other words, treat them like fresh meat. You will need 2 m of 22 mm hog skins for the casings.
1 kg pork shoulder
250 g pork fat (back fat, cut into small pieces of about 5 mm each)
150 g breadcrumbs
150 ml water
2 level teaspoons salt
25 g chopped fresh sage
1 level teaspoon pepper
½ teaspoon allspice
1. As before, sterilise everything prior to use and cool as much as possible in the freezer or fridge.
2. Grind the pork shoulder with the large grinder plate according to the manufacturer’s directions before combining all the ingredients and grinding on a fine plate. Transfer to a bowl and cover with Clingfilm.
3. Meanwhile, soak your skins for at least an hour in cool water, with several changes.
4. Load your skins onto the delivery tube of your grinder/stuffer and stuff as loosely as possibly with the sausage meat. Link and then leave in a bowl covered with Clingfilm in the fridge overnight to allow the flavours to develop before cooking or freezing.