Paul Rankin and processor create Irish sausages
Celebrity chef Paul Rankin has teamed up again with beef and lamb processor Doherty and Gray to create a premium steak sausage for major retail chains.
Celebrity chef Paul Rankin has teamed up again with beef and lamb processor Doherty and Gray to create a premium steak sausage for major retail chains in Great Britain and the Republic of Ireland.
Rankin worked with Doherty and Gray's product development team at the company's plant in Ballymena, Northern Ireland, to create a traditional Irish farmhouse-styled sausage, but with a higher steak content to give the product a more distinctive flavour and richer texture.
Doherty and Gray already supplies its Rankin Selection Irish Pork and Pork and Leek sausages to major food retailers, such as Waitrose, Morrisons, Sainsbury's, Tesco and Asda. In the Republic of Ireland, Rankin Selection sausages are now available in Dunne's and Superquinn stores.
Doherty and Gray director Seamus Doherty said Rankin had brought a different approach to the blending of high-quality meats, natural spices and herbs, which give the sausages a very distinctive and rich flavour. "Another feature is a relatively low salt content that's also in line with the current health focus on reducing salt. We also source as much as possible of our beef and pork locally from farmers in Northern Ireland, with whom we've been doing business for many decades," he added.
Rankin Selection products now contribute around half of the company's sales of sausages. Virtually all the existing range of Rankin pork sausages, first introduced in 2005, are now sold outside Northern Ireland, mostly to customers in Great Britain.