Rashers & Sausages

[Bubbles]

Interesting article on the "Irish" fry-up, a subject close to the hearts of us dedicated drinkers.

http://www.irishtimes.com/life-and-style/food-and-drink/where-your-full-irish-really-comes-from-1.1587349?page=1

I'm more shocked that Clonakilty black pudding is partially made with beef blood than the fact that said blood is imported!! Any Rebel Brewers care to comment? 

It's not just sausages and rashers that can fail the 100 per cent Irish test. Famous Clonakilty black pudding is currently being made with imported beef blood from the Netherlands, according to Clonakilty Blackpudding Company production manager John Gallagher. He says the Dutch blood makes up 5 per cent of a Clonakilty black pudding, with the remainder of the ingredients sourced in Ireland.

[Taf]

Personally, I think Clonakilty is a bit overrated anyway, and usually go for butchers sausages/pudding/rashers myself. Saying that, I don't eat many frys nowadays, not that you would know from looking at me!

I would have thought that it was pigs blood, but would also be slightly peeved that it's imported from Holland.

[DEMPSEY]

When they started making clonakilty first they did it right with using pearl barley and such but they have changed the recipe over the years and it is not the same any more .

[Bzfeale80]

I agree with taf that clonakilty black pudding is overrated. Jack McCarthy of Kanturk makes the best black pudding I have tried and is a multi award winning craft butcher. His products are on sale in loads of places up and down the country now from restaurants to supermarkets premium food sections. As far as I know all his ingredients are locally sourced too.

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[Bubbles]

I am rather partial to Clonakilty, I have to say. I love the spice flavours in it. Not sure whether the imported blood would discourage me from buying it tbh.

I must keep an eye out for the Kanturk stuff.

Most Irish rashers are an absolute disgrace. When I get the urge for a bacon sambo, I go for the dry-cured streaky sold by M&S. Bit expensive, but you get what you pay for. None of that milky crud in the pan.

[Shanna]

If your ever in Sneem county Kerry, try the local Sneem Blackpudding - see https://www.google.com/search?q=Sneem+blackpudding&client=ubuntu&hs=KIo&channel=fs&tbm=isch&tbo=u&source=univ&sa=X&ei=CPB8UozLFdDe7Abxk4DgCA&ved=0CD0QsAQ&biw=1280&bih=632#facrc=_&imgrc=zpt9UNSAD5Fp2M%3A%3BaO0fLTQocbkzUM%3Bhttp%253A%252F%252Fsneemblackpudding.com%252Fimages%252Fblackpudding.jpg%3Bhttp%253A%252F%252Fsneemblackpudding.com%252F%3B481%3B697

You won't be disappointed.

Shanna

[Bubbles]

Holy shit! It comes in slabs!

Heart attack waiting to happen. 

[Shanna]

Holy shit! It comes in slabs!

Heart attack waiting to happen. 

Unbelievable after a feed of pints ;-)

Shanna

[mr hoppy]

Annascaul black pudding is genuinely the stuff of legends, and that's not an exaggeration!

http://www.annascaulblackpudding.com

It's way better than any other pudding I've ever had and their white pudding

You can get it in Dingle but the best place to get the whole range is the Gala supermarket in Annascaul itself. If you're coming up from the coast road you need to turn the right (instead of left for Dingle) and it's in the village.

[Bzfeale80]

Annascaul black pudding is genuinely the stuff of legends, and that's not an exaggeration!

http://www.annascaulblackpudding.com

It's way better than any other pudding I've ever had and their white pudding

You can get it in Dingle but the best place to get the whole range is the Gala supermarket in Annascaul itself. If you're coming up from the coast road you need to turn the right (instead of left for Dingle) and it's in the village.

I must try and get some of that. While in Annascaul you could also check out Tom Crean and south pole inn in the village

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[Dara]

Got to say I like the Clonakilty black pudding. Doesn't bother me they put in cows blood. But not impressed that they can't find blood cheap enought at home - jaysus you would think that it would be cheaper to source local but I suppose the same can be said with a lot of foodstuff. Don't dig that Sneem or Aunuscal stuff. Not enough bite for me. My wife is from Kerry so every so often tries a foreign import on me. Naaah. Cork all the way boy with a dash of some random dutch blood, horse or whatever else goes in.

[LordEoin]

I agree with taf that clonakilty black pudding is overrated. Jack McCarthy of Kanturk makes the best black pudding I have tried and is a multi award winning craft butcher. His products are on sale in loads of places up and down the country now from restaurants to supermarkets premium food sections. As far as I know all his ingredients are locally sourced too.

+1
McCarthy's sell awesome black pudding.
The ones that come in slabs are baked black pudding.
The ones that come like a sausage are boiled or steamed.

i gotta say though, I'm quite fond of the Lidl black pudding too

[Bubbles]

My wife is from Kerry so every so often tries a foreign import on me. Naaah. Cork all the way boy with a dash of some random dutch blood, horse or whatever else goes in.

[CeardLeann]

There is an unbelievable pig farmer who butchers his own. He's at the glasnevin indoor food market Makes some serious turf smoked bacon. http://rucksackfoodie.com/2012/12/03/peter-the-whole-hogg-farm/

[Padraic]

I'll have to give McCarthys Kanturk black pudding a huge +1, by far the best I've had. (But I'm very open to finding better!)

Most Irish rashers are an absolute disgrace. When I get the urge for a bacon sambo, I go for the dry-cured streaky sold by M&S. Bit expensive, but you get what you pay for. None of that milky crud in the pan.

I'll have to reintroduce you to Mr McCarthy, his Rashers are always in my fridge (sometime sunstituted by the dry cured ones from M&S).

I also hate the amount of that milky water that comes out of some rashers! There should be a law against kind of thing!