Some Favorite Irish Recipes Of Irish-Americans

Irish Pork Sausages


8 ounces of Pork Fat (Without Gristle)
1 1/2 pounds of Lean Pork
1 Teaspoon of Salt
1/2 Teaspoon of Allspice
1 ounce of White Breadcrumbs (Optional Extra)
Freshly Ground Pepper
Dried Sage (Just a Pinch)
Ground Ginger / Nutmeg


1)  Thoroughly mince the meat and fat a couple of times, mix well and then season lightly.

2)  Add the herbs, as many as you like.

3)  Throw in breadcrumbs if you want them as well as the spices. (Both are optional)

4)  Use full skins.

Peas and Ham Soup

This is a favorite of Jim McGill, one the 2014 Honorees of the Delaware Valley Irish Hall of Fame


1 Ib/ 500 g/ 2 cups dried peas (Split peas ok)
4 oz/ 125 gl 1/2 cup diced pieces of cooked ham or a ham bone
1 large onion and a little fat
3 pts/ 1 1/2 lr/ 6 cups ham stock or water
Salt & Pepper


1)  Soak the peas as indicated on the container.

2)  Chop up the onion and let it soften in a little fat over a gentle heat.

3)  Add the water/stock and the bone from the ham.

4)  Cook on a low heat until the peas are soft, this can take up to an hour.

5)  Take out the bone and remove any meat still on it, then dice it and leave aside.

6)  Now puree the peas in a food processor and add your seasoning.

7)  Add the diced ham.

8)  best served with fresh cream and a garnish of freshly cut parsley for color.

Baked Stuffed Herring

Regularly enjoyed at the Philadelphia Irish Center-Commodore Barry Club


Cleaned Herrings
4 Tablespoons of Breadcrumbs
1 Small Egg (Beaten)
1 Teaspoon of Chopped Parsley
1 Pinch of Nutmeg
300 ml Cider
Lemon Juice and Rind
Bay leaves


1)  You firstly need to make the stuffing. Do this by mixing together the breadcrumbs, beaten egg, parsley, lemon juice and rind, and the salt and pepper. Once mixed thoroughly you can use it to stuff the fish.

2)  Put it onto an ovenproof cooking dish. Then add the cider, crumbled bay leaves, and seasoning.

3)  Cover with foil and place in a preheated oven at 350F for roughly 35 minutes.


Not so well-known outside of Ireland, except for the Irish in America


4 lb. Potatoes
1/2 lb. Spring Onions(scallions)
1/2 pt. Milk
2 Tablespoons of Salt
4 oz. Butter


1)  Peel and boil potatoes until they’re cooked.

2)  Simmer the spring onions in milk for some 5 mins.

3)  Strain potatoes and mash.

4)  Add the hot milk and scallions, salt, pepper, and half the butter and mix in.

5)  Serve on its own or as an accompaniment.

Sausage and Mushroom Pie

An absolute favorite dish for the people of Little Ireland of New York City – Woodlawn, the Bronx


2 oz butter
2 onions sliced
1 1/2 oz plain flour
1/2 lb small button mushrooms
1 lb sausages (flavor is up to the individual)
1/2 pt milk
1/2 pt chicken stock
1/2 lb puff pastry
1 egg beaten, or a little milk
Salt & pepper


1)  Make sure the oven is good and hot, pre-heated to about 200 Degrees C.

2)  Put in the sausages on a tray to cook. Remove after about 20 minutes and leave to cool.

3)  Add the butter to a saucepan, melt, add the mushrooms and allow to soften over a gentle heat for 1 – 2 minutes

4)  Using a sieve, add flour to the mushrooms. Stir for 1 – 2 minutes.

5)  Now and the stock and milk gradually while stirring. Bring to the boil and let simmer for about 3 minutes. Add seasoning to taste.

6)  Lightly flour a rolling board. Use it to thinly roll out the pastry. Add the pastry to a deep pie dish.

7)  Put the cooked sausages into the dish and pour in the sauce. Then cover with the remaining pastry pressing all the edges neatly together.

8)  Brush the pastry with the remaining milk or egg and make a couple of small holes in the top of the pie with a fork.

9)  Bake in the oven for about 40 minutes.