Hand tied sausage, these are made by an award-winning craft butcher and are a natural-casing sausage. Great for nibbles and a glass of wine over the Christmas period. They are an old fashioned recipe with a twist, hand-made and linked. When Allan worked as an apprentice butcher, people would order by number of sausages. So in Dublin it is traditional - “32 to the pound”. Make sure you prick the skin with a fork before cooking.