Happy St. Paddy’s Day!
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.
Northerly Nosh 