Reviewed by Conor O'Neill via 
on 19 Apr 2008
1 of 1 people found this useful
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Comments
reviewer187736 at 18:55 - 19 Apr, 2008 said:
Hi Conor, you are so right... my local butcher Derrings in the killiney shopping center makes his own sage and onion combination - massive! I used to live in Germany and got the taste for the many "wurst" combinations.. the north of ireland also has a fantastic range of beef and lamb types of sausages. Pork is not the only source for making sausage.. although here's one I recall attending the master craft butchers the winners that year used a marinade in their mix http://www.caffreysauces.ie/caffreys/Main/Home.htm well worth a go...Conor O'Neill at 19:14 - 19 Apr, 2008 said:
One of the great things about having Aldi/Lidl here is that they do high meat-content wurst. The use of marinades in sausages is interesting since I've often been disappointed by the "lemon grass and sun dried tomato" type that a lot of butchers are selling now.