My butcher had these on special again, so I couldn't help myself. For some reason, these sausages seem to go so unbelievably well with spicy chili flavors, even though the sausages aren't actually spicy themselves.
Browse through Muffs' range of award winning sausages recipes below, all made with the very finest ingredients and years of experience in the production of Britain's favourite family feast. If you've got a favourite sausage recipe that we don't list, we'd like to hear from you -
Instructions Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual. (From IRISH TRADITIONAL FOOD)
Instructions Cut meat into 1" cubes. The raio of meat to fat should be approximately 2 to 1. If it isn't, add back fat until the proper ratio is reached. Combine all ingredients in a glass bowl and marinate for 48 hours in refrigerator. Remove bay leaves and put all ingredients through meat