Originally Posted by Kayelle
We had some of the most delicious
Irish Bangers I've ever tasted tonight. I picked them up locally at half price because I'm sure they didn't sell in this mainly Chorizo sausage town.
Now we're on a hunt for more, with an email to the company. Silva Sausage Products | Gourmet Sausage - Linguica - Chorizo - Hot Links - Hot Dogs
Anyway, I browned them in butter, then removed. Added onion, itty bitty potatoes to the skilled along with sliced cabbage and steamed the Bangers on top with some white wine, S&P, covered. Yummm...
If you don't find them in your area give this recipe a try or mix the ginger, mace and nutmeg with the bread crumbs and add them, along with the chicken stock, to a pound of your favorite breakfast sausage.
1 pound ground pork shoulder
1/3 cup chicken stock or water
¼ cup dry bread or cracker crumbs
1 t salt
1 t ground black pepper
¼ t ground ginger
½ t mace or allspice
¼ t nutmeg
¼ t sage or poultry seasoning, I use Bell's
Mix well and refrigerate for a day or two prior to pan frying.