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.
Stafford’s Butchers is family run and owned. We hand-rear our own Angus cattle on our farm in Killanne. Killanne for those people who don’t know, is a slice of heaven situated in the foothills of the Blackstairs Mountains in the County of Wexford.
It is a place where community is important and neighbours are good friends, it has stunning scenery and top quality grass. We may be biased but we have been told that you can taste the difference in our tender beef and steak. Our beef is literally delivered from our gate to your plate.
Stafford’s butchers was founded by Brendan Stafford in 1971. In 1961, aged 16 Brendan started in the butcher business – ‘I started my trade in Moore Street before moving home to Wexford’. Brendan set up his business in Enniscorthy and has always promoted traditional breeds of cattle like Hereford & Angus.
“For good quality beef you need the traditional breeds of cows, the bit of fat on these cattle gives the meat the perfect flavour. We find meat is lacking in flavour in the big continental animals, so we go for the young traditional cattle which have a lot of flavour.”
Brendan’s son Killian is now in control of the business, while Brendan looks after the farming and producing quality beef which we supply to all our customers.
“We pride ourselves on top quality produce, we have always maintained keeping the best quality of meat because if you cut the quality of your meat you’re just the same as everyone else, you need to stand out from the crowd.”
We have always promoted traditional breeds of cattle like Aberdeen Angus. “For good quality beef you need the traditional breeds of cows, the bit of fat on these cattle gives the meat the perfect flavour.” Angus beef develops with better marbling than most cattle. Marbling is the amount of intramuscular fat. Most people agree that marbling improves flavour, tenderness, and keeps meat moist while cooking (especially at high temperatures).
Heifer beef is more tender and it’s a sweeter beef so this is why we only breed heifers. We definitely believe in quality over quantity, we could breed a bigger amount of cattle but we only keep the best.
In most supermarkets they wet age their beef so it don't lose moisture and weight, which means more profit. We use traditional method of dry ageing our beef for 40 days, this gives the beef better flavour and much more tender.
We are a proper Butcher’s, in that we have all the traditional cuts of meat. We have T-Bones, Rib Roast on the Bone, our own Dry Aged Steak, Striploin and we also have some of the more traditional cuts that are making culinary comebacks like Oxtail, Beef Kidneys,
We take great pride in our skill, ask us for advice on how to cook these traditional cuts. In a real butcher’s, meat has meaning.
We stock the best quality Wexford Lamb, we have all the traditional cuts of lamb available in the shop, Racks of Lamb, Shoulder of Lamb, Legs of Lamb. We also have very tasty homemade Lamb burgers and Lamb Meatballs as well.
Thanks to the mild Wexford weather, lamb spends most of the year outside and therefore is primarily fed off grass, making it almost organic.
Lamb is high in essential minerals, proteins and vitamins necessary for good health. It is extremely rich in Vitamin B12 and Vitamin D, very rich in Zinc, high in CLA’s and rich in desirable Omega-3 fatty acids. All in all, lamb is a perfect meal choice for all the family.
Lamb is very versatile – whether you’re preparing a quick midweek meal or a dinner for family or friends, the sweet distinctive flavour of lamb is sure to put a smile on everyone’s face.
Our award–winning pork, bacon and sausage products are all made using superb quality 100% Irish pork. The pork is from pigs selected from our trusted local farmers.
At Stafford’s we home cure our own rashers, they look and taste how rashers should, how they used to taste! Our Home Cured rashers are lower in Salt so are healthier too! We don’t add any extra water, they are home cured in the traditional way by us, using only the best 100% Irish bacon. You really have to taste them!
Another speciality at Stafford’s is our Gold Medal Award Winning sausages. These are made daily on the premises in a range of flavours.
Killian devised a banger with a unique black pepper and red onion flavour that wowed the critics from the Associated Craft Butchers of Ireland.
All our Chicken is locally sourced and we support Bord Bia Quality Assured Farms, where animal welfare is of paramount importance. Our Chickens come form a local supplier Ray Keogh Foods, and we have great value whole birds as well as Free Range birds. Our chicken breasts are full of chicken, not pumped full of saline solution, which means they stay firm and fleshy when cooked, yet remain satisfyingly moist, too. We make our own Chicken Stir-fry from our fresh vegetables delivered daily, and the best quality Chicken breasts.