Hannan Meats introduces ‘new generation’ of sausages
Published:  21 September, 2017

Northern Irish company Hannan Meats has launched the first of its so-called ‘new generation’ of sausages in an effort to rejuvenate the category. 

The award-winning firm has collaborated with chef Paul Clarke to produce a spicy Mexican Chipotle pork sausage, following on from the success of its Italian sausage.

Clarke is managing director of En Place Foods based out of Cookstown in Co Tyrone. It forms part of Peter Hannan’s growing network of innovative food businesses. Clarke created a selection of creative sausage flavours using a mixture of dry spices and pastes.

“Our hot Italian sausage proved to be an outstanding success and has attracted business from customers in the UK and Ireland,” commented Hannan. “The new En Place pastes enable us to get a deeper and more natural flavour into the sausage.
These sausages are our response to the growing interest in the rich and colourful flavours of Mexico.”

Hannan and Clarke are the two minds behind Craic Foods, a Moira-based company that focuses on innovative solutions for top chefs and leading restaurants.

As well as finding success at the Great Taste Awards, Hannan Meats also took home two gold medals at the World Steak Challenge for its grass-fed fillet, and grass-fed rib-eye steaks.

This year, Meat Trades Journal has launched the inaugural Big Sausage Week, designed to provide the industry with a platform to shout about what is so great about the Great British Sausage.

We will be collecting your best recipes, ingredients and innovations, so send in pictures and information to aaron.mcdonald@wrbm.com and aidan.fortune@wrbm, where we will be sharing a selection of the best online and in the pages of the magazine. Join the conversation on social media using the hashtag #BigSausageWeek, and like us on Facebook and Twitter.

Taking place between 31 October to 6 November, the event will lead up to the annual Champion of Champions Awards, which can be entered by any butcher that has won a regional recognised sausage competition between 31 July 2016 and 1 September 2017, for the chance to be named Champion of Champions. For an application form, click here or, for more information, email lara.bacinello@wrbm.com or call 01293 610475.