Homemade Irish Sausage

5 from 3 votes

These easy, homemade Irish sausage links are made from freshly ground pork, all spice and sage, and paired with a savory, onion stout gravy.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Irish

Keyword: gravy recipe for sausages, how to make an onion gravy, irish banger, irish bangers, irish recipe, irish recipes, irish sausage, irish sausages, sausage with onion gravy, sausages and onion gravy

Servings: servings

Calories: 500kcal

Author: Melissa Belanger

Ingredients

For the Irish sausage:

2 pounds ground pork
1 cup Panko breadcrumbs
1 egg
2 teaspoons minced garlic
1 tablespoon coarse salt
1 teaspoon black pepper
1/2 teaspoon rubbed sage
1/2 teaspoon ground allspice

For the onion stout gravy:

1 sweet onion sliced
2 tablespoons all-purpose flour
1/4 - 1/2 teaspoon coarse salt
1/4 teaspoon black pepper
1 1/2 cups stout beer*
1/2 cup beef broth

Instructions

Make the sausages. Add all of the sausage ingredients to a large mixing bowl and mix until well combined. Separate the sausage mixture into 2-3 ounce portions and shape into links or patties.
Brown the sausages. Heat a large cast iron skillet over medium high heat. Cook the sausages, turning halfway, until browned on all sides and the internal temperature has reached 160˚F - cook time will vary depending on the size/shape of your sausages. Transfer the sausages to a plate and tent with foil, leaving any rendered fat in the pan.
Make the gravy. Add onions, salt and pepper to the skillet. Sauté the onions, stirring occasionally, until they are translucent and tender. Then, sprinkle the flour over the onions, stirring to make sure the onions are evenly coated.
Slowly add in the beef stock and beer, whisking continuously to prevent lumps. Lower the heat to medium and simmer until the gravy has thickened. Return the sausages to the pan, allowing them to simmer in the sauce until they are heated through, about 5 minutes

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