Page 57 - Fresh Magazine - Summer 2017

fo & travl

O’Flynn’s gourmet sausages
with BBQ sauce and chunky
oven chips

SERVES 4

4 potatoes, scrubbed and cut 1 tablespoon balsamic
into 8 to 10 wedges vinegar
olive oil, for drizzling salt and pepper
pinch of sea salt large handful of baby salad
8 O’Flynn’s Gourmet Sausages leaves, to garnish
1 jar of Elbow Lane
Smokehouse Sauce
2 large red onions, quartered
Preheat the oven to 200°C/ pepper and cook in the oven
gas mark 6. for about 10 minutes, until
Boil the potato wedges in just tender.
salted water for about 5 Serve on heated plates with
minutes, until just beginning salad leaves and any extra
salad leaves and any extra
Elbow Lane Smokehouse
to soften. Drain well. Place Elbow Lane Smokehouse
in a roasting tin, drizzle with Sauce on the side.
Sauce on the side.
a little olive oil and sprinkle
with sea salt. Roast in the
oven for about 15 minutes,
until crisp and golden. O’Flynn’s
Put the sausages in an Gourmet
ovenproof dish and spread Sausages
lightly with the Elbow Lane Good sausages from the famous
Smokehouse Sauce. Cook in third-generation Cork butchers,
the oven for 15 minutes, until O’Flynn’s, make a great foundation for simple
sizzling and cooked through. but tasty meals. The USP lies in the minimum
75% local meat content, small batch produc-
Meanwhile, put the red tion and the secret spices! Must-see local
onions on a baking tray and attraction: Cork Butter Museum
toss with 1 tablespoon of
olive oil and the balsamic Elbow Lane
vinegar. Season with salt and
Smokehouse Sauce
Their slogan, ‘fresh, avourful and made to
slather’, makes perfect sense when applied
to a 100% Irish sauce that’s handmade The Butter Museum
from natural ingredients in the kitchens of
Cork city’s popular Elbow Lane Brew and
The English Market Smokehouse. Must-see local attraction:
The English Market

Farmers Markets
Bantry (Fri 8.30–5), Clonakilty (Fri 9–2), Schull
(Sun 10–2), Skibbereen (Sat 9.30 –1.30).

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