We were sent a selection of Clonakilty
products such as their white puddings, black puddings as well as their thin ‘Ispini’ and their traditional pork sausages. Being absolute foodies and it being school holidays at the moment, it was just the perfect time for us to sit down as a family and to try and taste each of their products and share them on our blog here for our readers. Made in Ireland, these Irish sausages and puddings are easily available in England from local retailers and online stores. Keep reading the review to see more photos and to find out what we thought about each of the products.
Described on their website as “First made in the 1880’s with a secret recipe that remains the same to this day, Clonakilty Blackpudding is Ireland’s favourite black pudding. We totally loved the flavour of the black pudding, our kids were slightly more inclined to the white pudding than the black. The puddings come beautifully packaged in a box weighing 200g. We recommend you to cut the pudding into 2cm thickness or thicker otherwise it crumbles easily during the cooking process. On another day, we also decided to crumble the black pudding on top of the egg that we had with the sausages and it complimented the dish very nicely. The Clonakilty Blackpudding is made using traditional methods combining beef, oatmeal, onions, beef blood and a secret blend of spices. It is this special blend of ingredients that gives Clonakilty its unique taste, crumbly texture and distinctive flavour. You can eat it on its own, grilled/baked or mixed in other recipes to increase the flavours. Here is one worth trying Black & White Pudding Meatballs.
We recommend you grilling these for about 4 minutes on each side. The back pudding has a nice texture, not quite as creamy as others we have tried, but this version is much crumblier, which was a nice change.
Personally, this was a family favourite with the kids and adults, the taste was subtle yet delish and moreish as well! It comes in a lovely box where the pudding weighs about 200g. Made using traditional methods combining pork, oatmeal, onions and a blend of spices, the texture of the pudding was nice and soft with so much flavour in them and not pungent. We recommend cutting it into 2cm thickness or thicker otherwise it crumbles easily. We have to say that the white pudding was tasty as it had a nuttier flavour compared to the more frequently eaten black pudding. Its great to be eaten on its own, we grilled these for about 4 minutes on each side, alternatively, they can also be mixed into recipes as a stuffing such as Apricot and White Pudding Stuffingor Apple and Pudding Scones. Although this is a breakfast delicacy, we had this for lunch once and dinner the next time and it is also perfect to be added to any starter or main course.
Thin Ispini Sausages
Here’s a little history about Clonakilty Sausages which we have quoted from their website…”In the late 1980’s, the Twomey family produced a traditional sausage, Clonakilty Ispíní, using 100% Irish pork, and their butchery knowledge. Initially sold only in their butcher shop in Clonakilty, West Cork, it was soon decided to sell them in shops all over Ireland due to popular demand. All of our sausages are made with the same passion for quality, taste and tradition as our famous black pudding”. Living close to the Cheshire and Staffordshire border where we have a large supply of good quality butchers due to the local farms, we can easily say we know our sausages and are very picky when it comes to tasting them as we have been spoilt for choices. These thin pork sausages are a great size for kids and ours enjoyed eating them. We felt they were well seasoned and did find that they were similar to a cheaper brand of sausages that we never buy due to the low meat content. These also have only 63% meat content and are quite high in fat. They were enjoyable for the children as a treat but they weren’t to the adults’ taste.
Traditional Irish Sausages
These traditional Irish pork sausages have 73% pork content and tasted much nicer compared to the thinner Ispini sausages. These sausages were moist, and tasted yummy but we felt it was fattier too. We did not add any oil at all when we cooked them, we just grilled them in the oven and drained off all the access oil that was left behind. Both kids and adults enjoyed this and we them with different types of chutneys and pickles as accompaniment. We also love that, they sell gluten free sausages, which is great as you don’t have to miss out on a sausage in your fry up if you are intolerant. We also love their website as there are lots of recipes and suggestions on how you can cook their sausages and puddings. As sometimes, you can’t always think beyond a sausage sandwich and a fry up, here you will find recipes like, Blackpudding with scallops and pea puree, Blackpudding and potato hash, blackpudding, avocado and egg on toast (yum this one I would love to try), and there are more – including some with pasta, pancakes and burgers!
What you need to know
- You can easily find recipe ideas on their website
- The ingredients are clearly located on the back of the packages and highlight ingredients that may cause allergy. The sausages range from containing 63% pork to 73% pork.
- They sell gluten-free options of their products which includes Gluten Free Clonakilty Black & White pudding, Gluten Free Clonakilty Sausages, Half Lbs, Gluten Free Clonakilty Ispíní Móra Sausages (Traditional style) and Gluten Free Clonakilty Ispíní Beaga (Cocktail) Sausages
- Products are free from artificial colours and preservatives
- Clonakilty is a real town in Cork, Republic of Ireland
- Clonakilty Blackpudding has been made since 1880, however, the Twomey Family only started their business in the 1980’s
Many years ago, in the small farmhouses of rural Ireland, the modest income of the household was subsidised by the making of black pudding which was sold to the butchers of nearby market towns along with eggs, butter and other farm produce. One such farmhouse, just like many other butchers, Edward initially had no interest in making blackpudding when he first took over the butcher shop in 1976 and saw it as a chore more than anything else.
Edward was far more interested in the meat side of the business, then one thing that will remain untouched is the Clonakilty Blackpudding secret recipe. However, they are always looking for ways to improve their products and enhance their product range. As the years went by, their product range has expanded to include Clonakilty Whitepudding, Clonakilty Sausages, Clonakilty Shows and Exhibitions In the 1980s, Edward and Colette Twomey wanted to share the taste of Clonakilty Blackpudding and so a road show began. Edward and Colette displayed at the Cork Show, Bord Bia cookery nights and the RDS to name but a few. As the Clonakilty range expanded, the business was moved to a larger facility in Little Island, Co. Cork in 1999. In 2005, Edward Twomey sadly passed away having realised his dream.
How much are these sausages and where can you buy them?
There is a wide range of sausages as well as black and white pudding being sold in the market, we have only featured four product from their selection. Check out the closest stockist to where you live here
, we are able to get our supply from leading retailers such as Sainsburys
as well as Morrisons
or online stores such as Ocado
. Price range from £1.60 – £2 for the white and black pudding while the sausages costs about £3 – £4.
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* We were given these sausages in return for a review. All opinions are our own.