Beer & Sausage Tasting
Our job is certainly not boring, when recently we were asked to put together an experience for “The Norwegian Christmas Beer & Sausage Appreciation Society” for their trip to Dublin. We were up for the challenge.
The group wanted to organise an Irish Sausage tasting session pairing the best local produce with local Craft beer. When we were asked to arrange this experience the first people I thought of was Dave Power & Padraig O’Gallagher of the Boxty House.
Pork & Leak Sausage – Pigs on the Green paired with Jack Smyth Larger. We choose these sausages because Fergus and Sandra Dunne raise traditional breed pigs in smaller groups in their natural environment. It gives them the advantage of producing more flavoursome and succulent meat, over the huge factory farmed conventional pork. The fragrant flavours of pork and leak blend perfectly on the palate with the crisp clean citrus flavours of Jack Smyth’s Larger.
That is why the flavour of Pigs of the Green has been recognised by many award winning restaurants and the McKenna Food Guide.
Irish Venison Sausage – La Rousse Foods paired with Red Ale. These coarse meaty sausages do not use oatmeal or rusk, and the addition of diced bananas or cranberries is out the window. Usually you could use plenty of good Dijon mustard with venison sausages. But the Boxty House Red Ale is the perfect as it fruity jammy-ness acts like a sauce or liquid chutney. #YUM
Black Pudding & Pork Sausage – JJ Young paired with Chocolate Stout. Pork & Black Pudding Sausages are made with fresh prime Irish Pork. The Pork is freshly ground with cracked black pepper and diced black pudding is folded into the mixture. This keeps the texture coarse and when you take a sip of the Chocolate Stout it sets sweet and spike alive on your palate. This is all about big flavours and the perfect way to finish our Beer & Sausage Tasting .
