Elizabeth McNally of WeeKitchen.com submitted this recipe as part of the recent Irish recipe competition I ran on the blog. These types of sausages are something I have had on plenty of occasion back home, and I can’t wait to give Elizabeth’s version of the dish a try. I really hope you give them a try too. I’d love to hear what you think. Thank you, Elizabeth, for part-taking in the competition.
Yield: 6-8 medium sized stuffed sausages
It’s been ten years or more since I was first introduced to “stuffed sausages” as they’re called locally in Northern Ireland. I do know that from the first time I ate them, I was hooked. We’re talking pork on pork with stuffing in the middle. I would argue that there are few things better tasting.
I’m told that stuffed sausages originated at the butcher counter of McAnerney’s in Armagh city, County Armagh. McAnerney’s is well-known locally for its butcher shop. Although I believe that’s where they originated, one can now find stuffed sausages in many butcher shops in the north. So, after several years of succumbing to these on various occasions I decided try my hand at making my own.
The meat: This dish is all about the meat – and the quality of the pork in Ireland is superb. I’m pretty particular about pork sausages and greatly prefer the sausages in Ireland to those we get in the United States. Not only are the seasonings different, but the meat in Irish sausages is ground much more finely. If you’re thinking of making this recipe in the U.S., I suggest seeking out a butcher from whom you can order sausages (or try making your own!). If you’re in Ireland, you know where to go! Don’t forget to pick up bacon, too. When in the U.S., I source my bacon from my local butcher who carries Irish style bacon.
The stuffing: again, an Irish product is my preference. I use Irwin’s Nutty Crust bread which I think is really the best bread for making stuffing. In the U.S., try Pepperidge Farm sandwich bread.
Ingredients for the Stuffing:
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion, shredded
- 4 slices of toasted Nutty Crust (or 6 slices Pepperidge Farm sandwich) bread, toasted and crumbed in a food processor
- 1 cup chicken stock
- Dried sage (to taste)
- Salt and pepper
For the stuffing, sauté the onion in the olive oil and 2 tablespoons of the butter. Add the bread and 2 additional tablespoons of butter and continue to cook over medium heat. Add a cup of chicken stock and stir to combine. Add dried sage, salt, and pepper to taste.
Prepare the Stuffed Sausages:
Leave the casings on the sausages. Slit each sausage right down the center, about ¾ of the way into the sausage. Leave about ½ inch on either end. Take a large spoonful of stuffing and place it into the slit. Wrap the sausage with one slice of bacon. Try to wrap the sausage in such a way that the ends of the bacon are on the bottom of the sausage. Place on a baking sheet.
Bake at 350° F (gas mark 5, 180 C°), in the center of the oven, for about 20 – 22 minutes.
Stuffed sausages are great any time of the year – we’ve been known to pick some up from the butcher and toss them on the grill in the summertime. Next winter, I’ll be making them for the Superbowl festivities. Not for the faint hearted, these…but so worth the time and effort.
You’ll find the other Irish-themed recipes that were submitted in the competition here. Even though the competition is now over, I’d love to hear from you if you would like to share a recipe on Got Ireland.