directions
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1
Add the pork and remaining ingredients to the mixing bin and process until thoroughly blended
-
2
Using the #26 horn extrude the mixture into the casings and twist off into four- inch links
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3
Poke several holes down the length of each sausage
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4
Refrigerate and use within three to four days or freeze for later use. thyme
Irish Pork Sausage
ingredients
- 1-1/2 pounds ground pork
- 2 eggs, beaten
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 1 teaspoon dried marjoram
- 1-1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1-1/2 cups fresh bread crumbs
- 1/2 cup cold water