Clonakilty

Clonakilty Irish Pork Sausages 454g

£5.65

Traditional Clonakilty Irish Pork Sausages, made with Irish pork to the famous West Cork recipe. A 454g pack of 16 sausages, perfect for a traditional breakfast or Christmas morning fry-up.

£20 deposit per order today. The balance is paid when you collect.

Collect from Manor (Ruislip) or Hillingdon. Choose your shop and day at checkout.

Clonakilty Sausages were originally made in the Twomey family butcher shop in Clonakilty, West Cork.

Made with Irish pork and the distinctive Clonakilty seasoning, these traditional Irish sausages are a firm favourite for breakfast. Each 454g pack contains 16 sausages, making them ideal for a family breakfast over Christmas.

Serve alongside bacon, eggs and Clonakilty Black or White Pudding for a proper Irish breakfast.

Clonakilty confirms that they’re made with Irish pork; the current recipe contains 55% Irish pork plus 8% Irish pork fat.

Why choose this product

Traditional Clonakilty Ispíní sausages
Made with Irish pork
16 sausages per 454g pack
Produced in Ireland
Perfect for breakfast and brunch
An ideal partner to Clonakilty Black & White Pudding

Origin

Ireland

Cooking Instructions

Shallow fry over a medium heat for approximately 8–10 minutes, turning occasionally. This is a raw meat product and must be thoroughly cooked before serving

Storage

Keep refrigerated at 0–4°C. Once opened, consume within 24 hours and before the use-by date.

Freezing

Suitable for freezing. Freeze on the day of purchase and use within one month. Defrost thoroughly in the fridge, consume within 24 hours and do not refreeze.

Ingredients

Irish Pork (55%), Water, Rusk [Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)), Salt], Irish Pork Fat (8%), Seasoning [Salt, Rusk (Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)), Salt), Flavourings, Preservative (Sodium Sulphite), Dextrose, Flavour Enhancer (Monosodium Glutamate), Colour (Carmine), Antioxidant (Sodium Ascorbate)]. Filled into beef casing (bovine collagen, cellulose).