A well-known Longford butcher is looking to create the county's very own signature sausage.
Louis Herterich is asking the public to submit recipes as he begins his quest to develop a porcine delicacy unique to Longford.
“There's a big uptake in specialist sausages at the moment. People have more developed palettes now,” he said. “We produce 10 varieties at present; in places like the UK and Germany you have sausages specific to certain areas.”
Asked what what would make the perfect Longford sausage, Louis (pictured right with Louis Jnr) said he is keeping an open mind and is welcoming all ideas.
“For example, should it include beer? Should it be spicy? What type of meat should be in it? Beef? Pork? Lamb? Or maybe even a mix?” he asked. “Should it be thin or should it be thick? Should it be a breakfast sausage or a dinner sausage? And then there's the texture: should it be meaty or smooth?”
Explaining how receipes can be sent to him, he added: “on our website we have a section on sausage manufacturing. Through that, you can submit recipes.”
Once Louis finds a recipe that will get taste buds salivating, he will make the sausages and put them to the ultimate test by entering them into fine food competitions.
“There are national competitions such as the Great Taste Awards and Speciality Food Awards coming up and they are a great way to test the product,” he said. “Food writers would give an honest opinion, and following on from that we'd stock them in the shop.”
Herterichs' reputation for tasty sausages is a longstanding one, and Louis claimed customers come from far and wide to buy his produce.
“I just had a woman in the shop from Cork who came in and bought 27lbs of sausages to bring home with her because she says they're the best,” he revealed. “People from all over the world come to us, too, and I know there's a huge Irish population in Singapore who enjoy our sausages – one customer brought half a suitcase back with them recently.
“People want the best and we have a great reputation, having been in business for 100 years. Our sausages have no additives or preservatives, and we mix our own spices, too.”
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