Tuscan-style sausages from Northern Irish chorizo specialist

Corndale Farm Charcuterie, Northern Ireland's free range pork chorizo specialist, has launched a Tuscan-style sausage product.

The farm based business, which is located at Limavady in county Derry, has developed the latest product following its successful launch of two varieties of chorizo, original and chilli, last year.

The company was the first in Northern Ireland to develop chorizo for the emerging charcuterie category in the region.

The Tuscan-style sausage is produced from free range pork from the farm's saddleback pigs blended with fennel, garlic, coriander, nutmeg, cayenne, oregano, salt, black pepper and chopped, sundried tomatoes.

The recipe for the new sausage has been created by Alastair Crown, who launched Corndale Farm Charcuterie in 2015.

The chorizo has won critical acclaim in Ireland for its outstanding flavour and firm texture. The company is currently supplying its free range chorizo to restaurants and delis across Northern Ireland and is keen to expand outside the region.

The Tuscan sausage follows an approach from top Northern Ireland chef Stephen Jeffers, owner of one of Northern Ireland's cookery schools and the winner of a major culinary award at last year's Royal Agricultural Show in Toronto.

"I've been working with a number of chefs on new product development, an important strategic focus for Corndale. Stephen Jeffers suggested I should consider creating a Tuscan style sausage.

"I was delighted to work with him on creating our own recipe for this traditional spicy and sweet Italian sausage. New ways to use pork, particularly shoulder, from my herd help me stay ahead in the developing market for different taste experiences in Northern Ireland," he adds.

The pork comes from his herd of around 60 saddleback pigs which are free to graze the fertile farmland around his small holding in county Derry and processed nearby in a modern and EU approved factory unit.