IRISH SAUSAGE RECIPES
HOW TO MAKE HOMEMADE BAILEYS IRISH CREAM - MY HEAV…
Provided by Michelle
Categories Drinks
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 2
Number Of Ingredients 5
Steps:
- Add all ingredients into a bowl or blender.
- Emulsify or blend for 30 seconds.
- Pour into clean bottles.
- Refrigerate for up to 6 weeks.
BLACK PUDDING RECIPE | EPICURIOUS
People—not just the Irish—have been eating blood puddings for centuries, in cultures all around the world. No Irish fry is truly complete without at least a slice of black and a slice of white pudding. And it's not just for breakfast anymore. Talented Irish chefs have found ways to incorporate it into salads and main dishes. Black pudding recipe vary wildly throughout Ireland; some include barley, breadcrumbs, and flour, but oatmeal is the old-fashioned thickener. Be sure it's steel-cut or pinhead oatmeal, and cook it until just tender. Individual nubs of oats should be visible in the final product. Store-bought versions will always be made in sausage casings, unlike this recipe, packed into a loaf pan. It is far easier to buy black pudding ready-made, and there are lots of artisan producers making truly worthy black versions. But if you're able to come into possession of fresh pig's blood, you'll be all set to make this recipe. And if not—well, you'll know precisely what a good black pudding should contain.
Provided by David Bowers
Yield Makes about 3 pounds
Number Of Ingredients 8
Steps:
- 1 Preheat the oven to 325°F and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavor.) Stir 1 teaspoon of salt into the blood.
- 2 Bring 2 1/2 cups water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy.
- 3 Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt. Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely. Seal in plastic wrap and wither freeze for extended use or store in the refrigerator for up to a week.
- 4 To serve, cut a slice about 1/2-inch thick off the loaf. Fry in butter or oil until the edges are slightly crisped and browned.
More about "irish sausage recipes"
HOW TO MAKE HOMEMADE BAILEYS IRISH CREAM - MY HEAV…
From myheavenlyrecipes.com
Total Time 10 minutes
Category Drinks
Total Time 10 minutes
Category Drinks
- Refrigerate for up to 6 weeks.
See details
BLACK PUDDING RECIPE | EPICURIOUS
People—not just the Irish—have been eating blood puddings for centuries, in cultures all around the world. No Irish fry is truly complete without at least a slice of black and a slice of white pudding. And it's not just for breakfast anymore. Talented Irish chefs have found ways to incorporate it into salads and main dishes. Black pudding recipe vary wildly throughout Ireland; some include barley, breadcrumbs, and flour, but oatmeal is the old-fashioned thickener. Be sure it's steel-cut or pinhead oatmeal, and cook it until just tender. Individual nubs of oats should be visible in the final product. Store-bought versions will always be made in sausage casings, unlike this recipe, packed into a loaf pan.
It is far easier to buy black pudding ready-made, and there are lots of artisan producers making truly worthy black versions. But if you're able to come into possession of fresh pig's blood, you'll be all set to make this recipe. And if not—well, you'll know precisely what a good black pudding should contain.
From epicurious.com
Reviews 2.8
From epicurious.com
Reviews 2.8
- 4 To serve, cut a slice about 1/2-inch thick off the loaf. Fry in butter or oil until the edges are slightly crisped and browned.
See details
FIFTEENS RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
Good Food reader Alice Colley shares her recipe for this Northern Irish fridge cake with digestives, marshmallows and glacé cherries
From bbcgoodfood.com
Total Time 20 minutes
Category Afternoon tea, Treat
Cuisine Irish
Calories 229 calories per serving
From bbcgoodfood.com
Total Time 20 minutes
Category Afternoon tea, Treat
Cuisine Irish
Calories 229 calories per serving
- Sprinkle most of the coconut over a large piece of cling film (or foil). Tip the mixture onto the coconut and shape into a long sausage, about 30 x 5cm. Sprinkle more coconut over the top of it and wrap the cling film tightly around, twisting the ends together. Leave in the fridge to chill for 4-6 hrs, then cut into 15 slices and serve. Will keep in the fridge for up to 1 week wrapped in cling film.
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BAILEYS IRISH CREAM CHEESECAKE - BAKER BY NATURE
Mar 06, 2019 · Sugar: We use less sugar in this recipe than in my other cheesecake recipes because Baileys Irish Cream is quite sweet! Eggs: You’ll use whole eggs as well as egg yolks. As …
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BAILEYS IRISH CREAM CHEESECAKE - BAKER BY NATURE
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