Consistency is key at Jane Russell’s Original Irish Sausages, and customers can be sure that every product has that same fantastic taste. Every batch is made the same. First, the spices are mixed, these include mace, nutmeg, coriander, ginger and white and black pepper. Then the meat is minced and mixed with the spices. Once filled into natural casings, the sausages are allowed to hang overnight to settle and packed the next day.

Since Jane Russel’s Original Irish Sausages only uses prime fresh cuts of Irish pork, they do not have to use strong preservatives like nitrates or nitrites, nor do they fill the packs with preserving gasses. It’s simply lean, juicy pork in natural casings.

A mix of old fashioned recipes with modern flavours ensures a sausage for all tastes. Travels to France brought about the garlicky and meaty Toulouse sausage. The Beef and Guinness sausage was first thought of in London. There’s also an Italian sausage infused with flavour from fennel and pimiento, and a German Bratwurst, meaty and gluten-free. Following family traditions, Jane also dry cures bacon rashers.

All sausages are wheat-free (using oats from E & J Flahavan in Kilmacthomas, Co. Waterford) and there are also gluten-free sausages available. You can find these products online and in all good independent retailers.