Sausages must be one of the most versatile products to have in the fridge or freezer.
We can celebrate the end of summer with a barbecue, but it would be no trouble at all to convert ingredients to a warming dish of tomatoes, onions, celery, and garlic with the raw sausages added to a sauce bubbling gently for about 20 minutes until they are cooked through.
Cut them up in the pot, not worrying about even sizes. Serve with a small handful of pasta per person (cooked separately while the sauce is thickening).
Use small pasta shapes such as farfalle, penne, orecchiette (small ears), fusilli, ditalini, or my current favourite Casarecce (translates as homemade) (Tesco €1.75/500g), which has a rough surface and is good at holding heavy sauces.
Long pasta is messier but can be broken up before cooking if it’s all you have. Make a pasta bake with sausages, cheese and penne - an economical dish.
Thinking ahead to back to school, sausage sandwiches are popular in this house.
Cook the sausages the night before while doing dinner prep in the kitchen.
Slice the sausages lengthways so small bits don’t fall out of the bread easily, or try them in pitta or bread rolls.
These are also good for end-of-season picnics and barbecues and take the opportunity to add vitamins – lettuce, tomato, cucumber, ready-roasted red peppers, gherkins, and chutney.
Caherbeg Free range pork sausages 300g €4.55 (€15.16/kg)
This meaty sausage has 70% pork with a lightness due to the addition of rusk. “An honest sausage”, said one taster and the others unanimously agreed. The nicely mild herbs and spicing were a hit. Protein a decent 13.8%, fats a low enough 8.8% with salt 1.4%. Produced in Rosscarbery. In selected SuperValu stores, Ballymaloe Garden Shop, we bought in Pigs Back, English Market, Cork.
Score: 9.5
M&S Collection 6 Aberdeen Angus Beef & Pepper sausages 360g €5.75 (€15.97/kg)
Beef of 80% is generous, with 5% red onions, gluten-free crumb, black and white peppers, dried red and green peppers to make a well-rounded, balanced spiciness good for grilling (or air frying) and adding to sauces for a change to pork. Protein a satisfactory 14.5%, fats a reasonable 16.9%, salt not overdone at 1.13%. From a very good range.
Score: 9
Lidl Deluxe 12 Irish hand-tied pork sausages 492g €2.99 (€6.07/kg)
A good, meaty sausage with an even texture beat the obvious rivals for its place in our Top 8.
The generous 80% Irish pork delivers 14.4% protein, fats 16.5%, salt 1.35%. Good value. Add to sauces, grill and air fry – rub a light coating of oil first to ensure colour.
Score: 8.75
Rudd’s Irish pork sausages 330g €3.30 (€10/kg)
Pork content is 75%, delivering a fair 11.1% protein. Fats are on the high end of the scale at 21.2%. Salt is 1.6%. MSG is the flavour enhancer, but like many of the essential preservatives such as sulphites used in sausages, can cause a reaction in those sensitive to it. Tasters liked them. Widely available.
Score: 8
Butcher’s Daughter gluten-free 340g €3.49 (€10.26/kg)
New to tasters, Una O’Dwyer is the daughter of butcher Martin O’Dwyer in Cashel Co Tipperary. Their product delivers 73% pork, high protein at 15.3%, fats 21.6%, salt 1.6%. The six juicy sausages have a mellow spicing and no dryness in the gluten-free crumb made from pea starch and protein. A hit with non-coeliac tasters. Widely available, we bought in Dunnes Stores, Bishopstown Court, Cork.
Score: 8.75
O’Flynn’s Gourmet Sausage Co Sweet Italian 360g €4.50 (€12.50/kg)
Gluten-free crumb made with rice flour (no dryness resulting), is mixed with 70% pork with a good 12.7% protein, fats quite low at 12.4% and salt 1.4%. An interesting flavour from spices, including paprika, which also adds colour. Slightly sweet (1% sugars). Tasters also liked the Traditional Breakfast sausages (454g €3.90).
Score: 9
Clonakilty Ispíní Irish Pork Sausages 454g €3.90 (€8.59/kg)
A popular sausage in many of our tasters’ households, despite having a relatively low 55% Irish pork with 8% pork fat with a low 8.7% protein. Tasters liked the flavour and texture. Fats are a high 27.4% and salt content is 1.9%. MSG is added.
Score: 9
Tesco Finest Traditional 10 hand-tied sausages 454g €2.99 (€6.58/kg)
With a good 85% Irish pork, these have a firm meatiness and an even texture without gristle (unlike many of those that didn’t make the cut). Mild, peppery spicing appealed to all tasters who gave top scores. Protein a decent 11.4%, fats 20.5%, salt 1.48%.
Score: 9
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FAQs
In the late 1980's, the Twomey family produced a traditional sausage, Clonakilty Ispíní, using 100% Irish pork, and their butchery knowledge. Initially sold only in their butcher shop in Clonakilty, West Cork, it was soon decided to sell them in shops all over Ireland due to popular demand.
What are the famous Irish sausages? ›
In the late 1980's, the Twomey family produced a traditional sausage, Clonakilty Ispíní, using 100% Irish pork, and their butchery knowledge. Initially sold only in their butcher shop in Clonakilty, West Cork, it was soon decided to sell them in shops all over Ireland due to popular demand.
What is the Irish sausage called? ›
Irish Sausage is also commonly known as “English Sausage”, “British Sausage, and as “Bangers” outside of the UK; the terms are used interchangeably. The traditional recipe consists of ground pork, a rusk bread filler, eggs, seasonings and a natural pork or beef casing.
Which sausage has the most pork? ›
Crown Selection 97% Pork Cumberland Sausages, pack of 6, 400g. Enjoy a rich, premium Cumberland sausage with a 97% pork content.
What are pork sausages called? ›
Kielbasa. As the Polish word for sausage, kielbasa can refer to any variety of sausage found in Poland. But in the United States, kielbasa refers to a U-shaped sausage usually made of pork that is cured, ground, smoked and dried.
What is a substitute for Irish pork sausage? ›
Any good soft pork sausage will do. Bratwurst is a good substitute, or even a mild Italian. You want links of soft sausage in casing, not a harder product like kielbasa or smoked sausage.
What are sausages made of in Ireland? ›
Irish Pork (73%), Water, Rusk [Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)), Salt], Seasoning [Salt, Rusk (Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)), Salt], Flavourings, Preservative (Sodium Sulphite), Dextrose, Flavour Enhancer (Monosodium Glutamate) ...
What do the Irish call blood sausage? ›
Black pudding is also called a blood pudding or blood sausage, and in Ireland is known as drisheen.
What do the Irish call bacon? ›
It may also be called back bacon or rashers. The term rashers may also be used as in “rashers of bacon,” meaning individual slices. Traditionally Irish bacon is made from the back meat of the pig, as opposed to the pork belly used in American bacon.
What kind of sausage is used for Irish breakfast? ›
The essential elements are rashers (bacon), pork sausages, fried eggs, and at least one of black pudding (blood sausage) or white pudding.
White pudding is an oatmeal sausage of cereal grain and animal fat, popular everywhere from Scottish chip shops to traditional Irish breakfasts.
Can you get 100% pork sausage? ›
You'll find a wide range of meats and flavours in our collection of all meat sausages, including 100% beef sausages, 100% pork sausages, venison, lamb and more.
What is the most expensive sausage? ›
A butcher has created what he claims is the world's most expensive sausage. Kevin Turner, from Aldershot, Hampshire, created the £37 sausage, which includes Mangalitsa pork, truffles, Stilton cheese, powdered cep mushrooms and vintage 1947 port, to mark British Sausage Week.
Does Mcdonalds use pork sausage? ›
Ingredients: Pork, Water, Salt, Spices, Dextrose, Sugar, Rosemary Extract, Natural Flavors.
Which country has the best sausage? ›
Some of the most famous sausages in the world are European sausage, such as those from Germany, France and the UK. These sausages are popular for good reason, as they're delicious, versatile and are easy to use in a variety of dishes. You've probably tried your fair share of British or German sausages.
What do Americans call a weenie? ›
The term hot dog can refer to the sausage itself. The sausage used is a wiener (Vienna sausage) or a frankfurter (Frankfurter Würstchen, also just called frank). The names of these sausages commonly refer to their assembled dish. Hot dog preparation and condiments vary worldwide.
What is the old name for sausage? ›
Etymology. The word sausage was first used in English in the mid-15th century, spelled sawsyge. This word came from Old North French saussiche (Modern French saucisse). The French word came from Vulgar Latin salsica ("sausage"), from salsicus ("seasoned with salt").
What's the best Irish sausage? ›
Top 8: These Irish-made sausages offer up pork on a fork
- Caherbeg Free Range Pork Sausages. ...
- M&S Collection 6 Aberdeen Angus Beef and Pepper Sausages.
- Lidl Deluxe 12 Irish Hand Tied Pork Sausages.
- Rudd's Hand-Tied Irish Pork Sausages.
- The Butcher's Daughter Gluten Free Irish Pork Sausages.
Extra-lean chicken or kangaroo sausages tend to be the healthiest sausage option. Leaner sausages are also often lower in calories and salt.
What is different about Irish sausage? ›
Irish sausages are similar in composition, though there is one distinctive difference: British sausages are made with bread crumbs, whereas Irish sausages are made with rusk (a twice-baked bread somewhat like a savory biscotti).
One of the most popular types of sausages, Bratwurst can be made of various meat, from pork, veal, or beef. It usually includes seasoning and spices, making it extra delicious and fragrant to eat. Whether grilled, steamed, broiled or cooked, this German sausage is a winner for many.
What is the most popular Irish meat? ›
Meat in Ireland Food
Pork tops the list of Irish food. Mutton or lamb is also popular. Coddle is one unique Irish dish you may have never heard of. It is pork sausage, back bacon, potatoes and onions.
What is lingus sausage? ›
Lingus is a quintessentially Sri Lankan pork sausage, that's has an unbeatable flavour. This is my favourite way to make (and eat) lingus. Lip smackingly spicy, with lots of onion, fresh scotch bonnet peppers, curry leaves and garlic, with a good hit of chilli and salt.
Are Richmond sausages Irish? ›
Richmond is the brand that sells the most Sausages in the UK. Why are Richmond sausages called an Irish recipe? Louis Moore set up a butcher shop in 1889 in Liverpool. He made Irish Sausages for all the Irish immigrants in Liverpool at the time, now it's the nations favourite.
