Irish Food – O’Flynn’s Gourmet Sausage Company
Declan O’Flynn was genetically programmed to be a sausage maker! Yes he really was! His grandfather William O’Flynn trained with Henry Denny, and in fact, was responsible for making the sausages which earned the company its first gold medal in the 1920’s. Added to this, William’s wife Mary O’Driscoll, Declan’s Grandmother, hailed from a foodie family in the Bandon area of West Cork. So really, there was no escaping ‘the business’ for this third generation banger expert.
From these humble beginnings, O’Flynns scooped a rake of awards at the Association of Craft Butchers awards in 1997. Since then, his brothers have come back on board and the boys moved premises twice, most recently in 2000, and now operate from a purpose built, state of the art unit in Tallow, Co Waterford. Here they produce a range of sausages made from local meats, and Declan’s cheffing experience has been put to good use to concoct different flavours and mixes, which can be found in many local butchers shops and on the menus of some pretty sprauncy restaurants. Since 2003, Declan has had a top spot in Cork’s English Market, where he sells the whole O’Flynns range direct to the public from a corner stall, and also offers a Gourmet Sausage Sandwich menu to a brisk daytime trade. Everyone who’s anyone comes here, to enjoy a beautifully made and cooked banger in a crispy roll – regular sized or a foot long – topped with fresh chopped peppers, onion, sweet chilli, mustard and mayonnaise. You may find a classical acclaimed pianist standing in the queue, along with a few city office workers, the local scaffolder, and one or other of Ireland’s famous food personalities too! It’s one of those places. No matter who you are or what your background, your custom is welcomed and you’ll be part of the Cork banter just like all the other customers waiting to be served.
All meat for these handmade sausages is sourced from butchers in Cork and Waterford where the production is now based. Herbs and spices come from Mr Bell’s also in the English Market. O’Flynns sausages have a minimum of 75% meat content. The menu features delights like The Cork Boi – a sausage dedicated to Declan’s home city, made with best pork and beef and flavoured with Murphy’s stout. Or there’s The Blackwater – a recipe of pork, black pudding and apple, developed with chef Paul Flynn of The Tannery in Dungarvan. Traditional Irish is just that, simply good pork and mild spices seasoned beautifully. An international selection includes Sweet Italian – pork with paprika, garlic, fennel and herbs with 95% meat, or spicy Lamb Merguez, a North African style sausage with heady flavourings of mint, coriander, lemon and a smack of chilli, again a hefty 95% meat packed in. Find speciality bangers like the Habanero and Green Chilli sausages made from pork. You can still buy the family’s Tripe and Drisheen too – made exactly the same as it always was, and find O’Flynn’s black and white puddings, made with Flahavan’s oatmeal, which no Irish breakfast is complete without. While you’re here, enjoy a cooked banger and grab a bag of mixed sausages for a home feast or barbecue. Wheat and pork free options available.
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