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We the Irish are famous worldwide for our sausages and Staffords Award Wining Pork & Apple Sausages Won a Gold Medal! at the Craft Butcher Association of Ireland, not only the best sausages in Ireland but in the world.
Traditional Irish sausages are made with a blend of minced pork, rusk, herbs, and spices. The exact recipe can vary from region to region or even among individual producers.
Natural Casing: Irish sausages are often encased in natural casings made from animal intestines, which help retain their shape and add flavour during cooking.
Texture: Irish sausages have a distinct texture, typically described as juicy and slightly coarse due to the inclusion of breadcrumbs. The texture can vary depending on the ratio of meat to breadcrumbs used.
Seasoning: Traditional Irish sausage recipes often include a combination of spices like black and white pepper, nutmeg, and herbs like parsley. This blend gives the sausages their signature flavour.
Breakfast Staple: Irish sausages are a popular component of a traditional Full Irish breakfast, which often includes bacon, eggs, black and white pudding, tomatoes, mushrooms, and toast.
Regional Variations: Different regions in Ireland may have their own variations of sausage recipes, incorporating slight flavour differences or ingredient variations based on local preferences.
St. Patrick’s Day: Irish sausages are commonly enjoyed as part of St. Patrick’s Day celebrations, not only in Ireland but in many Irish communities around the world
Cooking Methods: Irish sausages are typically pan-fried or grilled until browned and cooked through. They can be enjoyed on their own, served with mashed potatoes and gravy, or used as an ingredient in various dishes.
Global Influences: Over time, Irish cuisine has been influenced by various cultures and cuisines. Some modern Irish sausages may incorporate flavors and ingredients from other culinary traditions, offering a fusion of tastes.
The first sausages that made their way into written records were from a region of the world Mesopotamia, which nowadays covers the countries of Kuwait, Iraq, and parts of Saudi Arabia.
According to the records available to us today, the first culture to create the world’s favorite dish was the Sumerians, with the records going all the way back to 3100 BC!
These days it’s easy. You can go to a supermarket, pick up a fresh pack of meat, bring it home, and whack it in the fridge.
If you don’t feel like using it straight away, you can pop it in the freezer and save it for another day, week, or even month, all without a thought!
Things weren’t always that simple, though.
One of the original ways of preserving meat was to salt it, which is to cure it in a large container of salt.
This method would preserve the meat, allowing it to last throughout a season if looked after properly.
At some point in time, the Sumerians, or possibly an earlier culture, figured out that if you stuffed all your excess meat into some intestines and then salted it, it could last even longer, making it even tastier!
Let’s take a trip back to 1918, to the time of the First World War.
Food was in high demand, and supplies worldwide were becoming more and more scarce.
A German Chancellor by the name of Konrad Adenauer sought to solve the shortage of meat with a sausage that had never been seen before – a soya sausage!
This sausage was unlike any before because it was made primarily from high-protein soy flour.
This sausage did actually still have some meat in it, but it was only enough to give the taste of a “real” sausage.
