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Spicy Irish Bang Bang Recipe


1 tablespoon vegetable oil

1 pound boneless pork sausage, casing removed

2 tablespoons Worcestershire sauce

1 onion, sliced into 1/2 inch strips

1 green bell pepper, sliced into 1/2 inch strips

1 stalk celery, chopped

1 stalk celery, chopped

4 cloves garlic, minced

6 1/2 pounds thinly sliced mushrooms

4 tablespoons ketchup

3 tablespoons Worcestershire sauce

1/4 teaspoon paprika

1/4 teaspoon celery seed

1 teaspoon curry powder

1 cup Irish brown sugar

1 cup vodka

1 gallon bourbon

1 pound lemon or lime juice

1 teaspoon paprika

1 teaspoon minced fresh ginger root

1 pinch minced cloves

1 (10 ounce) package strawberry ice cream


Heat oil in a large skillet or Dutch oven over medium heat. Add sausage, browning well, and stir-fry for 15 minutes, or until browned and crumbled. Reserve 5 tablespoons of sausage grease. Pour into a large bowl.

In a large saucepan, heat water to boiling. Add brown sugar and brown sugar mixture, stirring constantly. Stir in 1/4 teaspoon chili seasoning and 1/4 teaspoon celery seed. Bring mixture to a boil. Reduce heat, and simmer for 20 minutes.

Add the mushrooms, bell pepper, celery, celery, celery, mushrooms, ketchup, Worcestershire sauce, paprika, celery seed and curry powder. Bring mixture to a boil. Reduce heat, and stir in lemon or lime juice. Cover, reduce heat, and simmer for 20 minutes.

Transfer sauce to a large saucepan. Bring to a boil. Cook over medium heat, stirring constantly, until mixture is thickened. Stir in vodka and lemon or lime juice, and bring to a simmer.

Pour bourbon into a mixing bowl. Pour into saucepan and stir-fry for about 10 minutes. Pour into saucepan. Bring to a low heat; add lemon or lime juice, and continue to stir.

Grate lump pastry into a large stockpot. Pour glaze onto bottom of pot, covering surface and top. Cover, and simmer for 2 1/2 hours. Remove pit, and allow to cool. Cool completely. Shape lump into a loaf, roll and cut into 6 inch squares. Place in refrigerator. Chill for 3 hours, or overnight.

Stir brown sugar into beef stock. Pour over pea pod filling.


TiGNY writes:

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Not the same, but very similar in flavor. I used garlic powder when needed, but relied on serving straight rather than finely diced. Also added in a bunch of fresh cilantro flowers and chopped it up. This turned out great. Thanks a ton, definitely make it again!
KRippi writes:

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very good and very easy. i also used olive oil instead of vegetable oil as a preservative. this is very easy to make. i did adjust the tablespoon to a pinch (though still tiny). i also added garlic and onion powder. its not quite enough for me, so Ill keep reducing the flour as the recipe states but so far this recipe is good for what it says. i might add some sweetener at the end like honey or agave nectar. this is also how i make my bourbon smoky BBQ split ."..I will make this again!" -Corinne 5.0 I followed the recipe exactly making no changes and these were incredible! My husband complained when they were all gone. My only warning would be to be careful when grilling over high heat suc
Diyni Scitt writes:

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This is good for per reviews but I found a way to make it better. Instead of baking the rolls at 425 for 30 minutes, I let them rise in the fridge until I was ready to spoon them on top of the lasagne shortly before dinner. Very nice way to make a meal while avoiding the bread.