O'Flynn's Gourmet Sausages, trading in the English Market since 1921, produces Cork's most distinctive artisan sausage range. The Cork Boi, a pork sausage with Murphy's stout and herbs, is the signature product.
Where to eat it: 2 restaurants across 1 city.
Founded by Patrick O'Flynn in the English Market in 1921 as a butcher and sausage maker, the stall is now run by Adrian and Sean O'Flynn, the fifth generation of the family. The shop produces over 30 sausage varieties built around free-range Cork and Tipperary pork, from the standard Cork breakfast sausage to specialities like the Toulouse, the chorizo, the merguez and the apple-and-leek. O'Flynn's runs a sit-down sandwich shop on Winthrop Street where the sausages go into baps with caramelised onion; the English Market counter remains the butcher and retail outlet. The 1921 spice mix has not changed in five generations.
Tip from the editors. If you cannot source rusk, dried white breadcrumbs work; what matters is the cold mix and the overnight drying.
A fourth-generation family business since 1921, O'Flynn's is Cork's most celebrated sausage maker. Over 50 varieties, with the Cork Boi as the flagship.
Order: Cork Boi sausage in a roll - over a century of sausage-making expertise in a single bite.
The 1788 covered market at Cork's culinary heart, with stalls passed down through generations. Tom Durcan Meats and O'Flynn's Sausages are the anchor trades.
Order: Sliced hot spiced beef from Tom Durcan's stall by the fountain - the benchmark of Cork food culture and Cork's oldest surviving street food
More cities are in research. Want o'flynn's gourmet sausages covered somewhere specific? Tell us where you want to eat.