These sausages might be called Irish, but they’re made from 100% New Zealand free-range pork ethically raised in pristine pastures. Traditionally produced with natural casings, these bangers are perfect for a barbecue.

How to cook: Pan fry or barbecue on a medium heat for 15 mins until the sausages are browned all over and cooked through. We don’t recommend pricking the sausages as it may cause them to dry out. Eat them straight from the barbie, or give them a spicy makeover in a Moroccan lamb sausage sub.


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