An Irish Sausage with a BBQ Twist! | Harry the Horse BBQ

pork sausages

🥗Healthier: chicken sausages

💰Cheaper: beef sausages

Chicken sausages are lower in fat, while beef sausages are often more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine can be a cost-effective alternative.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used to reduce costs.

Cube pork shoulder into small pieces to fit through the sausage grinder.

Freeze cubed pork for 30 minutes to an hour.

Make the Banger spice mix by combining milk powder, kosher salt, oats, black pepper, white pepper, coriander, ground sage, ground thyme, rosemary, granulated garlic, granulated onion, ground nutmeg, ground mace, and sweet calabrian chilies.

Grind the chilled pork using a meat grinder until a coarse grind is achieved.

Mix the ground pork with the Banger seasoning mix until well combined.

Add beer to the mixture, kneading until the mixture is tightly bound together.

Stuff the sausage mixture into casings to form 6-inch links.

Place the sausages on a wire rack in the refrigerator to dry out the casings overnight.

Smoke the sausages at 200-225°F for 3-4 hours until they are plump and have a nice color.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens