Ah this where the sausage afficionados can get into heated discussion.

I do regard Clonakilty as the gold standard in the British Isles and it is certainly one of the best of its type. There are others, that are equally good or IMO better, though this statement does not go down well with the Irish OH.

The type from Flock & Herd I mentioned is from Wigan and is typical of the style from there. I grew up with this style and my Mother would serve it, boiled, for lunch with white bread, salt and mustard - a truly excellent lunch I still enjoy. It works well for this but the Clonakilty is better fried and this suits the Southern preference.

Then there is some excellent pudding from Scotland, morcilla from Spain and lets not forget Boudin. I sometimes dream about the Boudin Noir hot dogs available at Brussels Midi station.

Did I mention that I am into sausages?

Glad to have spread the joy for you AMFM. Budgens actually sell it in a larger packet than I see it in Ireland, so bizarrely it actually works out cheaper than importing it too. I have also heard a rumour that Jay speaks a smattering of Gaelic - have yet to put this to the test!