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€5.59
96% Prime Irish Pork.
Succulent Toulouse style sausages, meaty, fresh lean Irish pork, a little roast garlic and a splash of red wine, filled into natural casings.
For best results fry these lean meaty sausages slowly for 15-20 minutes in a little olive oil turning occasionally. Do not prick.
Nitrate Free
| Nutritional Information | per 100g |
| Energy | 899kJ |
| 216kcal | |
| Fat | 15.6g |
| of which saturates | 5.5g |
| Carbohydrates | 0.4g |
| of which sugar | 0.4g |
| Fibre | 0.2g |
| Protein | 18.6g |
| Salt | 1.28g |
Keep refrigerated at less than 4oC. Use within 2 days of opening.
Suitable for home freezing, freeze on day of purchase and use within 3 months. Defrost thoroughly.
Producing sausages, bacon and black pudding Jane if the fifth generation of her family to run a pork and bacon business. Based in Kilcullen, Co. Kildare Jane's great great grandfather Edmund Burke established his pork and bacon business on O’Connell Street in Clonmel in 1863. Jane’s grandfather understood the importance of tradition and kept diaries and notebooks of all his ideas and recipes. Jane is proud to be carrying on this tradition making a range of premium, meaty sausages by hand.
Made using prime cuts of pork sourced from Bord Bia approved Irish farms, every batch is consistent. First the spices are mixed (these include mace, nutmeg, coriander, ginger, white and black pepper) then the meat is minced and blended with the spices. Once filled into natural casings the sausages are allowed to hang overnight to settle and packed the next day. Only using prime fresh cuts of Irish pork Jane does not have to use strong preservatives like nitrates or nitrites, or fill her packs with preserving gasses.
As Jane says; “No off cuts, no short cuts, just prime cuts” Jane sausages are the real deal!
