Homemade Irish-style bangers are traditional pork sausages made from scratch with Boston butt, pork belly, and aromatic spices like nutmeg, mace, and sage. Stuffed into hog casings and twisted into links, they deliver authentic flavor and texture that surpass store-bought versions.
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Prepare the hog casings according to their instructions and set aside in a bowl of cool water.
Mix the Boston butt and pork belly in a container and place them into the freezer to chill for 15-20 minutes.
Run the cold cubed pork through a food grinder using the medium size dye into another pan until all of it has been ground. Place it again in the freezer for 15-20 minutes.
While the meat is chilling, make the spice blend mixture using a pestle and mortar or spice grinder and set aside.
Using the small dye on the meat grinder, run the ground meat through again into another pan.
Season the sausage with the spice blend and mix in with crushed ice and breadcrumbs until combined completely combined.
Attach the hog casing around the sausage filler, with about 6 inches left, tie a knot at the end, and run the sausage through the attachment on low speed and stuff the hog casing guiding with one hand and pressing the sausage through the grinder with the other hand.
With about 4” left, tie a knot around the end of the sausage and continue stuffing until all the ingredients have been used.
Twist the long sausage into 5” to 6” long links. Store or cook.
Repeat the process until all the sausage has been stuffed.
Store fresh unstuffed sausages in the refrigerator for up to 2 days or freeze for up to 3 months; cooked bangers refrigerate for 3–4 days and can be reheated gently in a pan over low heat.
meat grinder with medium and small dies · sausage stuffer attachment · food grinder or stand mixer with grinding attachment · pestle and mortar or spice grinder
Yes, this recipe requires a meat grinder with both medium and small dies to grind the pork twice and achieve the proper texture for stuffing into casings.
Rinse the hog casings and soak them in cool water according to the package instructions before attaching them to the sausage stuffer attachment.
Chilling the pork cubes before grinding and the ground meat before the second grind keeps everything cold, which prevents the fat from smearing and creates better texture and binding.
Refrigerate fresh unstuffed sausages for up to 2 days or freeze them for up to 3 months; cooked bangers keep refrigerated for 3–4 days.
The medium die breaks down the pork into larger pieces on the first grind; the small die creates a finer, more uniform texture on the second grind for better binding and stuffing.
