Best Barbecued Irish Sausages With Tomato Relish Recipes

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IRISH SAUSAGES (BANGERS)



Irish Sausages (Bangers) image

I haven't tried these yet, but absolutely love Irish sausages. This looks like a pretty simple recipe that I found online. You might even be able to get your butcher to mince the meat and then if you don't have casings, just make into patties. I'm not sure how many links this recipe would make so I'm just guessing.

Provided by C. Taylor

Categories     Breakfast

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 1/2 lbs lean pork
8 ounces pork fat, without gristle
1/2 teaspoon ground allspice
1 teaspoon salt
fresh ground pepper
1 pinch dried sage or 1 pinch marjoram
1 ounce white breadcrumb (optional)
ground ginger
mace
nutmeg
clove
cayenne pepper
pork sausage casing

Steps:

  • 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. You could probably also make into patties and pan fry.

IRISH WEEKEND FRY-UP



Irish Weekend Fry-Up image

A fry-up is great when friends are staying over-simply multiply the ingredients given below by however many people you are feeding.

Provided by Rachel Allen

Categories     Egg     Tomato     Breakfast     Brunch     St. Patrick's Day     Sausage     Peanut Free     Tree Nut Free     Soy Free

Yield 1 serving

Number Of Ingredients 14

Vegetable, sunflower, or olive oil, for frying
Butter, for frying and spreading on toast
1-2 medium-size pork sausages
1-2 slices (rashers) thick-cut, dry-cured, smoked or unsmoked, Canadian (back) or regular (streaky) bacon, rind removed
2 to 3 slices of black and/or white pudding
2 ounces (50g) button mushrooms, sliced, or 1 large flat mushroom, stem removed
Salt and freshly ground black pepper
1 ripe tomato, halved
Pinch of sugar (if roasting the tomato in the oven)
For the eggs:
1 to 2 eggs
1/2 tablespoon milk (for scrambled eggs)
1 to 1 1/2 tablespoons (5-20g) butter (for scrambled eggs)
2 slices white or whole-grain (brown) bread

Steps:

  • Heat 1 tablespoon oil and 1 tablespoon butter in a large frying pan over a medium heat. Add the sausages and fry for 10 to 15 minutes, until golden and cooked through. Add the bacon and fry for 3 to 4 minutes on each side, until crisp and golden, dabbing off any milky liquid with paper towels. Add the black and/or white pudding slices to the pan and fry for 2 to 3 minutes on each side, until beginning to crisp; the white pudding (if using) should turn golden. Remove the sausages, bacon, and pudding slices from the pan and drain on paper towels.
  • Place in an ovenproof dish in a low oven to keep warm.
  • Meanwhile, add a dash of oil and pat (knob) of butter to another frying pan over medium heat. Add the button mushrooms and sauté for 3 to 4 minutes, until softened and turning golden. Season with salt and pepper, then remove from the pan and keep warm (adding to the dish with the sausages and bacon). If you are cooking a large flat mushroom, then add the oil and butter to the pan and fry the mushroom for 8 to 10 minutes, turning halfway through, until softened and browned.
  • Season the cut side of the tomato halves with salt and pepper and drizzle over 1 tablespoon of oil. Gently fry them, cut side down first, for 2 to 3 minutes, then turn over and fry for another 2 to 3 minutes, until just softened.
  • Alternatively, cook the large flat mushroom and/or the tomatoes in the oven. Preheat the oven to 400°F (200°C/Gas mark 6). Drizzle 2 teaspoons of olive oil over or add a pat (knob) of butter to the mushroom and season with salt and pepper before roasting for 12 to 15 minutes, until softened. If you are using the oven, begin roasting the mushroom and tomatoes a few minutes before frying the sausages and bacon. Once cooked, decrease the oven temperature to low for keeping everything warm as it is cooked.
  • To fry an egg, melt a pat (knob) of butter in a small, clean frying pan over low heat. Carefully crack the egg into the pan and allow to fry gently. For an over-easy egg, fry for 1 to 2 minutes, until it begins to set, then flip over and fry for another 1 to 2 minutes. If you prefer your egg sunny side up, then fry gently for 4 to 5 minutes, until the yolk has filmed over. Remove from the pan and serve immediately with the other cooked ingredients.
  • For scrambled eggs, crack the eggs into a bowl, add the milk, season with salt and pepper, and beat together. Add 1 tablespoon of the butter to a small saucepan over low heat. Immediately pour in the eggs and cook for 2 to 3 minutes, stirring continuously (I find a wooden spatula best for this), until the butter has melted and the eggs are softly scrambled. Remove from the heat immediately so that the eggs don't become overcooked. Serve with the other cooked ingredients.
  • While the egg is cooking, put the slices of bread in a toaster or toast under a preheated broiler (grill) for a few minutes (and on both sides, if using the broiler/grill) until golden. Butter the toast and cut the slices in half.
  • To serve, arrange everything on a warm serving plate, with the hot buttered toast on the side and with some tomato ketchup or relish.

SMOKED SAUSAGE WITH BBQ REMOULADE AND GREEN TOMATO CHOWCHOW RELISH



Smoked Sausage with BBQ Remoulade and Green Tomato Chowchow Relish image

Provided by Bobby Flay

Categories     main-dish

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 21

1 cup cider vinegar
2 tablespoons light brown sugar
2 teaspoons kosher salt
1 teaspoon celery seeds
1 teaspoon mustard seeds
3 green tomatoes, seeded and diced
1 large red bell pepper, grilled, peeled, seeded and diced
1 large yellow bell pepper, grilled, peeled, seeded and diced
1 jalapeno, grilled and diced
1 small red onion, finely diced
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
3/4 cup mayonnaise
1/4 cup whole-grain mustard
3 tablespoons prepared barbecue sauce, such as Bobby Flay Mesa Grill BBQ Sauce
3 cornichons, finely diced
2 green onions, green and pale green parts, finely diced
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 1/2 pounds smoked pork sausage links (12 to 14 links)
Thick-cut grilled bread, for serving

Steps:

  • For the green tomato chowchow relish: Combine the vinegar, sugar, salt, celery seeds and mustard seeds in a small saucepan, bring to a boil and cook until the sugar is dissolved. Remove and let the mixture cool completely.
  • Combine the tomatoes, red and yellow bell peppers, jalapenos and onions in a medium bowl. Add the cooled vinegar mixture, olive oil and black pepper and mix until combined. Cover and refrigerate for at least 1 hour and up to 24 hours before serving.
  • For the BBQ remoulade: Whisk together the mayonnaise, mustard, barbecue sauce, cornichons and green onions in a medium bowl. Season with salt and pepper, cover and refrigerate for at least 1 hour to allow the flavors to meld.
  • Heat the grill to high for direct grilling. Grill the sausages until golden brown and charred on all sides and just cooked through, about 10 minutes.
  • To serve, slice the sausages and arrange on a platter. Serve with bowls of the BBQ remoulade and chowchow relish, with grilled bread on the side.

IRISH SAUSAGE AND BACON STEW



Irish Sausage and Bacon Stew image

In Ireland, this dish is called a coddle. The ingredients are basic but the end result is a meal that will warm you and fill you from head to toe.

Provided by Sackville

Categories     Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

4 medium onions, finely chopped
8 medium potatoes, peeled and cut into chunks
1 vegetable stock cube
8 -12 slices streaky bacon
1 lb sausage
2 1/2 cups water
1 cup frozen peas
1/4 cup butter
parsley
salt and pepper

Steps:

  • Place the onions and potatoes in a large saucepan.
  • Cut the bacon into pieces and add it too.
  • Season with salt and pepper.
  • Add the cold water and lay the sausages on top.
  • Place the pan over a high heat and bring to a boil.
  • Dissolve the stock cube in the water.
  • Lower the heat once it comes to a boil, taking the water down to a simmer.
  • Cover and cook for 20 minutes.
  • Remove the lid, increase the heat and boil for 10 minutes.
  • Add in the frozen peas, parsley and any more salt and pepper, if needed.
  • Serve in soup bowls, with a knob of butter on top if you like to make the sauce richer and mash into the potatoes as you're eating.

Nutrition Facts : Calories 1401.4, Fat 92.8, SaturatedFat 34.2, Cholesterol 224.8, Sodium 1975.2, Carbohydrate 90.8, Fiber 12.4, Sugar 10, Protein 51.1

GRILLED SAUSAGES WITH CHARRED TOMATO RELISH



Grilled Sausages with Charred Tomato Relish image

There's nothing like the smell of sausages and chiles sizzling over a campfire to get appetites going.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 7

1 pound mixed chiles, such as habanero, finger, and at least 1 jalapeno
6 plum tomatoes, halved lengthwise
3 to 4 pounds linked (sweet and/or hot) or coiled Italian sausages
1 garlic clove, minced
1 1/2 teaspoons red-wine vinegar
1 teaspoon sugar
Coarse salt and freshly ground pepper

Steps:

  • Grill chiles and tomatoes directly on grates set over a campfire or on a medium-high grill, turning, until charred and softened, about 10 minutes. Transfer to a plate. Reserve tomatoes and 1 jalapeno for relish. (Reserve 2 jalapenos for a spicier relish.)
  • Grill sausages directly on grates, turning, until cooked through, 12 to 15 minutes.
  • Meanwhile, chop charred tomatoes and reserved jalapeno; transfer to a bowl. Stir in garlic, vinegar, and sugar. Season with salt and pepper. Serve chiles and sausages with charred tomato relish, sandwiched with skillet breads.

TOMATO RELISH RECIPE



Tomato Relish Recipe image

Make and share this Tomato Relish Recipe recipe from Food.com.

Provided by Porfavorcorona

Categories     Chutneys

Time 13h

Yield 8 serving(s)

Number Of Ingredients 8

6 cups fresh tomatoes, chopped
1 cup onion, chopped
1 cup green pepper, chopped
1/2 cup sugar
1 cup white vinegar
2 teaspoons celery seeds
2 teaspoons salt
1/2 teaspoon black pepper

Steps:

  • To prepare the tomatoes peel them by soaking them in boiling water for a couple of minutes, the skin shoould peel off easier.
  • Remove the seeds and chop them.
  • Combine the sugar, vinegar, celery seeds, salt and pepper in a large bowl.
  • Stir until the sugar is dissolved.
  • Now add the chopped tomatoes, onion and green pepper.
  • Store the relish in an airtight container in the refrigerator overnight.

Nutrition Facts : Calories 93.4, Fat 0.5, SaturatedFat 0.1, Sodium 591.6, Carbohydrate 21.2, Fiber 2.3, Sugar 17.5, Protein 1.6

GRILLED NY STYLE SAUSAGES WITH BALSAMIC ONION SAUCE AND GRILLED TOMATOES



Grilled NY Style Sausages with Balsamic Onion Sauce and Grilled Tomatoes image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 16

1/2 cup balsamic vinegar
2 tablespoons canola oil
2 large Spanish onions, halved and thinly sliced
Kosher salt and freshly ground black pepper
1 teaspoon ancho chile powder
1/2 teaspoon ground cinnamon
1/4 cup ketchup
1 teaspoon hot sauce
1 pint cherry tomatoes, cored
1 tablespoon canola oil
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh basil
4 hot Italian sausage links
4 sweet Italian sausage links
1 loaf seeded semolina bread, cut into thick slices

Steps:

  • For the onions: Put the vinegar, oil, onions and some salt and pepper in a medium skillet over medium heat. Cook, stirring frequently, until the onions are very soft and soupy, about 15 minutes.
  • Stir in the chile powder and cinnamon and cook for 1 minute. Add the ketchup, 1/2 cup water, the hot sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper, and bring to a simmer. Simmer, stirring occasionally, until thickened, about 10 minutes. Transfer to a bowl and cool to room temperature before serving.
  • For the tomatoes: Heat the grill for high direct and indirect heat. Put the tomatoes in a bowl and toss with the canola oil and some salt and pepper. Transfer to a grill basket and grill over direct heat, tossing occasionally, until slightly charred all over and softened, about 5 minutes. Transfer to a bowl, drizzle with the olive oil, and crush lightly with a fork. Toss with the basil, then set aside.
  • For the sausage: Put the sausages over the direct heat and cook until slightly charred on all sides, about 2 minutes per side. Move to the indirect heat, cover, and cook until just cooked through, about 10 minutes.
  • Transfer the sausage to a cutting board. Grill the bread over direct heat until lightly charred, about 15 seconds, then transfer to a platter.
  • Slice the sausages about 1-inch thick. Top each slice of bread with some of the grilled tomatoes, a few slices of sausage and a dollop of the onion sauce. Serve immediately.

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