What is it?
Jane Russell’s Handmade Sausages, Toasted Chilli and Fennel (€5/320g).
What’s good about it?
I love a good sausage and I admit I am not always fussy about what is in them. But it is reassuring to know that these gorgeous bangers are 96 per cent Irish pork, with the addition of red wine, salt, white and black pepper and natural spices – fennel, chilli, nutmeg, coriander and pimento.
Jane Russell, a former engineer, is the fifth generation of her family to work in the pork and bacon industry. She uses only Bord Bia Quality Assured pork in her handmade sausages, which have all-natural casings, and no nitrates added.
How do I use it?
You can just fry them in a little oil (don’t prick them), and of course an air fryer is the best way to achieve an all-over colour. But I sometimes like to remove the sausage meat from its casing and shape it into little nuggets that get fried off and then added to tomato-based pasta sauce, or used to top home-made pizzas. There’s a proper kick of heat in these ones, which Russell describes as “dinner sausages” rather than something you might eat for breakfast.
Where can I get it?
They are made in Kilcullen, Co Kildare, and widely stocked in independent food shops and delis, and some supermarkets, across Ireland. But you can also buy the complete range of five types of sausage, plus dry cured rashers and black pudding, online at janerussells.ie. The sausages are made fresh every week and orders placed by Tuesday evening are shipped on Wednesday for delivery on Thursday. Delivery is €8, or free for orders over €60.
Anything else?
Three of the five varieties of sausage are gluten-free, and clearly marked as such, while the other two contain Flahavan’s oats.
Send your Shelf Help product suggestions to marieclaire.digby@irishtimes.com
