Irelands best sausages

mikehunts · 16-10-2013 10:58PM

Missus said I have Irelands best and tastiest sausage. 100% poke

BobbyPropane · 16-10-2013 11:00PM

Clonakilty always remind me of restaurant/B&B sausages, they're delicious

Like Olehausen or whatever too

cml387 · 16-10-2013 11:03PM

Super-Rush wrote: »

Minced pork 400g.
Chopped streaky bacon(fairly small pieces) 200g
Peeled and grated Granny Smith apples x 2.
Small handful of fennel seeds.
Fresh or dried Sage(Its personal choice on how much you use)
1 large red onion chopped very fine.
Couple of handful of breadcrumbs.
Fresh or dried Parsley.
2 teaspoons of Cayenne pepper(optional)
Salt and white pepper.

Soften the onions in some butter and add the bacon half way through and then the Sage when the onions are almost done.

Let the onions and bacon cool and add them to the minced pork along with the rest of the ingredients and mix thoroughly.

Cover with clingfilm and put in the fridge for a couple of hours.

Then either use a sausage maker or make them into patties.

With all due respect to Super Rush's excellent recipe, the point of a sausage is that there is(are) some secret ingredient(s) known only to the select few.

Super-Rush · 16-10-2013 11:08PM

cml387 wrote: »

With all due respect to Super Rush's excellent recipe, the point of a sausage is that there is(are) some secret ingredient(s) known only to the select few.

But I trust you guys.

dotsman · 16-10-2013 11:08PM

Clonakilty and Olhausen for me.

For a change, I find the Dunnes Premium (also made by olhausen) and Tesco finest to be nice enough.

chocksaway · 16-10-2013 11:10PM

Hafners without a doubt

cml387 · 16-10-2013 11:10PM

Super-Rush wrote: »

But I trust you guys.

I never would have guessed the fennel mind you.

Foxhound38 · 16-10-2013 11:11PM

Super-Rush wrote: »

Minced pork 400g.
Chopped streaky bacon(fairly small pieces) 200g
Peeled and grated Granny Smith apples x 2.
Small handful of fennel seeds.
Fresh or dried Sage(Its personal choice on how much you use)
1 large red onion chopped very fine.
Couple of handful of breadcrumbs.
Fresh or dried Parsley.
2 teaspoons of Cayenne pepper(optional)
Salt and white pepper.

Soften the onions in some butter and add the bacon half way through and then the Sage when the onions are almost done.

Let the onions and bacon cool and add them to the minced pork along with the rest of the ingredients and mix thoroughly.

Cover with clingfilm and put in the fridge for a couple of hours.

Then either use a sausage maker or make them into patties.

That sounds absolutely unreal! Will have to give it a go!

Foxhound38 · 16-10-2013 11:14PM

Issac wrote: »

The ones from the Old English Market in Cork, they're called O'Flynns gourmet sausages. No others come close. They do all sorts - pork, chicken, beef mixed with all sorts of other ingredients from leeks to sun dried tomatoes. Yum yum.

Those are the ones alright - relatively expensive, but very much worth the extra cost. The real deal!

Mr. CooL ICE · 16-10-2013 11:15PM

Perhaps I'm biased because I'm from the same town, but Hodgins jumbo sausages taste so goddamn ridiculously meaty that my mouth is watering at the thought of them.

Bought Clonakilty sausages recently and they were just meh. Not up to the same standard as their puddings.

The Meat Outlet (Santry-based distribution) make some decent sausages. Rudd's and Truly Irish are also good.

131spanner · 16-10-2013 11:16PM

Clonakilty's are the job, love them! The uncle is a butcher and I've had a few sausages from where he works. Nothing short of addictive

Super-Rush · 16-10-2013 11:18PM

cml387 wrote: »

I never would have guessed the fennel mind you.

Tastes completely different without fennel.

You can use the recipe for stuffing as well but substitute the apples with apricots.

frozenfrozen · 16-10-2013 11:18PM

mattersons

Edser · 16-10-2013 11:23PM

LordChessington wrote: »

Perhaps I'm biased because I'm from the same town, but Hodgins jumbo sausages taste so goddamn ridiculously meaty that my mouth is watering at the thought of them.

+1 for Hodgins

lynski · 16-10-2013 11:24PM

Nolans ftw

Ihatecuddles-old · 16-10-2013 11:26PM

Homemade pork and leek sausages!!

Or Superquinn! I really do prefer them to anything else Ive tried.

vicwatson · 16-10-2013 11:50PM

Ihatecuddles wrote: »

Homemade pork and leek sausages!!

Or Superquinn! I really do prefer them to anything else Ive tried.

Where d'ya get the skins for the homemade sausages?

vicwatson · 16-10-2013 11:52PM

dotsman wrote: »

Clonakilty and Olhausen for me.

For a change, I find the Dunnes Premium (also made by olhausen) and Tesco finest to be nice enough.

Are Olhausen not closed down?

canadianwoman · 16-10-2013 11:53PM

Super-Rush wrote: »

But I trust you guys.

Thanks for the recipe.

Kerrydude1981 · 16-10-2013 11:56PM

Ashes of Annascaul,pure quality.

Foxhound38 · 16-10-2013 11:58PM

Why is it that pretty much anywhere else in the world, it's nearly impossible to get proper sausages of the sort we get here? The ones they sell in the UK is probably the closest to what we have here, but they still tend to be rank in comparison!

Crisps, Tae and Sausages - we might not do much well in Ireland, but we have those three things down at least!

April O Neill · 17-10-2013 12:00AM

Maximus Alexander wrote: »

I eat all kinds of sausages, but I've never experienced anything other than mild disappointment when eating anything other than Superquinn.

That's kinda sad.

April O Neill · 17-10-2013 12:02AM

flas wrote: »

anything over 75% pork,then its nice....denny and galtee and all those type of ones are pure muck

I'd disagree, too high a pork content and you're basically eating a cylindrical pork burger. Which is nice, but is not a sausage. It's the rusk that makes them sausagey.

April O Neill · 17-10-2013 12:03AM

Foxhound38 wrote: »

FX Buckley Butchers in Nutgrove Shopping Centre are doing proper Beef Sausages now that I think of it - a bit longer to cook but very much worth the extra wait! *drool*

I generally love FX Buckley's meat, but their pork sausages are terrible; salty to the point of inedible.

NuckingFacker · 17-10-2013 12:09AM

My dads. He made the recipe for Roscreas, Dennys and loads of others. And their puddings. He won every award going for sausage making. He was the pioneer of Irelands sausage and pudding industry. He actually was.:)