Belfast Telegraph

Bangers about sausages?

Know your Frankfurter from your Ulster Fry banger? Can you do wonders with the humble sausage? Here’s why you need Hafner’s to transform your mealtimes...

Originally from Bavaria, the Hafner’s sausage came to Dublin in the late 1800s, survived two world wars and perfected a peppery recipe that had NI grannies sewing them into their petticoats during ration years!

Deemed as the tastiest sausage in Ireland, the people behind Hafner’s say it’s the original spice seasoning and the premium pork cuts that make it stand out from the crowd.

“The Hafner’s of Dublin became big importers of spice and peppers and developed a real expertise in meat seasoning,” say Hafner’s.

Hafners History.jpg
Travelling all the way from the Hohenlohe region in Germany, the masterminds behind the Hafner’s sausage were part of a sausage maker exodus in the late 19th century, escaping war and in search of a better life for their family, settling in places like England and other European countries.
That distinctive Hafner’s flavour has remained the same down the centuries. That’s why you’ll find the Hafner’s sausage footprint from the northern English cities to Dublin’s high streets.

When Hafner’s emigrated to Dublin in 1882, the unique flavour and spice caused such a stir that queues weaved down the city’s George’s Street for Mr Hafner’s sausages.

That flavour quickly became known throughout Ireland and no visitor to Dublin would leave without a trip to one of Hafner’s three shops.

“Stories abound of the ladies of Northern Ireland sewing secret pockets into their petticoats during the war and rationing years to smuggle butter, tea, Tea Time Express cakes and those tasty Hafner’s sizzlers wrapped in the butchers ’brown craft paper and wrapped with twine.”

Talking about that tempting recipe, the makers continued: “One of the secrets of the terrific flavour was that Hafner’s ground their own peppercorns. With great foresight Mr Hafner bought a ton of peppercorns before the Second World War and this enabled the Hafner’s to continue to season their products with their delicious recipes throughout the war years, bearing in mind rationing continued in Northern Ireland until 1954.”

“The other key to the Hafner’s sausage quality was that they always used the very best quality Irish pork. When the Hafner’s started business in Dublin they had their own herd of pigs which they bred in the City Centre close to Christchurch Cathedral.”

You won’t find a drift of pigs in the city today but you will still find the best cuts of Irish pork and taste that familiar spice in every pack of Hafner’s sausages.

There’s much more that goes into Hafner’s sausages than you think…family history, craftsmanship and recipes, all handed down through the generations.

The traditional fry up is still the original home of the Hafner’s sausage. “Nothing else will do to drive the chill out of a cold Ulster morning. We Irish are traditional when it comes to our sausages and we continue to have a great attachment to our Ulster fry and the good old fashioned Irish Breakfast Sausage is a critical part of that story,” say Hafner’s.

And if you take a visit to their website, you’ll be able to transform your sausage dishes into culinary masterpieces with everything from flans to pies with a special Hafner’s twist. Why not try their Sunday Morning cook up;

Hafner's Sunday Morning Cook Up

Recipe Photo.jpg

  • 1 LB of Hafner’s pork sausages
  • 250g baby waxy potatoes
  • 2 tablespoons of olive oil
  • 1 red onion, finely sliced
  • 250g button mushrooms, cut in half
  • 60g baby spinach leaves
  • 160g tomatoes
  • 4 eggs
  • Salt and pepper to taste


  • Lay the sausages onto a grill pan and grill under a high heat for 10 minutes until golden, turn every few minutes as they cook.
  • Cut the baby potatoes in half and plunge into a saucepan of boiling salted water to partly cook for 5 minutes, then drain.
  • Heat half the olive oil in a large frying pan or shallow casserole and fry the baby potatoes for 10 minutes, stirring all the time until crisp.
  • Sprinkle the red onion slices and mushrooms into the pan and cook with the potatoes for a further 5 minutes.
  • Stir the spinach and cherry tomatoes into the pan and cook for a few minutes before adding the cooked sausages to the pan.
  • Use a large frying pan and the remaining oil to gently fry the eggs, then arrange them on top of the sausages, potatoes, red onion, spinach and tomatoes. Season with a little salt and pepper before serving.
  • Bring the casserole dish to the table and serve with crusty bread.

In need of more recipe inspiration, you HAF to visit:

Daily News Headlines Newsletter

Today's news headlines, directly to your inbox.


From Belfast Telegraph

Back to top