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.

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.

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Make it at home

Serves 213 hrAdvanced

Ingredients

  • 1.6kg pork shoulder (75 percent lean, 25 percent fat), cubed
  • 400g pork back fat, cubed
  • 200ml Murphy's Irish Stout, well-chilled
  • 30g fine sea salt
  • 8g freshly ground black pepper
  • 6g dried sage
  • 6g dried thyme
  • 4g ground mace
  • 3 garlic cloves, crushed
  • 120g coarse white breadcrumbs (rusk if available)
  • 3m natural hog casings, soaked in cold water 30 minutes
  • Equipment: meat grinder, sausage stuffer

Method

  1. Chill pork and back fat in the freezer for 30 minutes before grinding; cold fat is what gives a clean cut.
  2. Grind through a 6mm plate. Mix in salt, pepper, sage, thyme, mace, garlic, and breadcrumbs.
  3. Pour in the cold stout and mix by hand for 4 to 5 minutes until the mince becomes tacky; this is the protein bind.
  4. Fry a small patty to check seasoning. Adjust salt and pepper.
  5. Rinse the hog casings and load them onto the stuffer nozzle.
  6. Stuff slowly, avoiding air pockets. Twist into 15cm links by spinning every other sausage in opposite directions.
  7. Hang in the fridge uncovered overnight; this drying step gives the proper snap.
  8. To cook, prick once and pan-fry over medium-low heat for 14 minutes, turning often. Never high heat or the casing splits.

Editor tip. If you cannot source rusk, dried white breadcrumbs work; what matters is the cold mix and the overnight drying.