Happy St. Patrick’s Day! Irish Bangers

Happy St. Paddy’s Day!

Bangers and Mash

Irish Bangers 

 2 tsp. ground white pepper 

1 tsp ground ginger 

1 tsp sage 

1 tsp mace 

3 oz salt 

6 oz plain bread crumbs 

 10 lbs. fatty pork butt 

2 cups ice water 

Sausage casing 

Prep Day: Grind meat. Grind 1/2 medium and the other 1/2 fine. Add spices and mix very well. Stuff into small casing links or make into compact patties. Leave overnight in Fridge. Freeze in the morning if not using right away. 

Serve Day: Thaw if needed. Fry or grill till golden brown.

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