Based on traditional French regional recipes this is an all meat sausage made with prime, lean, fresh Irish pork mixed with roast garlic cloves, red wine, nutmeg, coriander and black and white pepper.

These coarsely ground sausages are filled into a chubby natural sheep’s casing and are packed without any preserving gasses.

Succulent and meaty these sausages can be used to make anything from a hearty cassoulet to a the classically simple sausage and lentil dishes of southern France.