Butcher introduces boozy bangers into market

A Northern Irish butcher is capitalising on the popularity of alcoholic favourites, by infusing them into his widely recognised sausages. 

George McCartney, based in Moira, Co Antrim, has introduced cider- and gin-flavoured sausages into his portfolio of over 40 different variants.

McCartney has been producing sausages for more than 50 years and has a range of awards under his belt, including several Great Taste Awards.

“Our award-winning sausages have been made to the same McCartney recipe for generations,” said a spokesperson for the company. “We use only the best ingredients, with natural casings.”

The meat used in the sausages is sourced from farm quality-assured farmers in Northern Ireland. Aside from its butchery business, McCartney’s of Moira supplies to restaurants and hotels, and even some London retailers including Selfridges and Fortnum & Mason. The business now features an extensive deli and bistro.

Meat Trades Journal's premier sausage competition, Champion of Champions, is now open for entries, with a 25 September deadline. To enter, click here. For more information, contact Lara Bacinello at lara.bacinello@wrbm.com or 01293 610475.

For the first time, Meat Trades Journal has launched the Big Sausage Week in the run-up to Champion of Champions, designed to celebrate one of the nation's favourite foods. For more details, check out www.facebook.com/TheBigSausageWeek and @BigSausageWeek on Twitter. Join in the conversation at #BigSausageWeek.

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