Gourmet Irish Sausages Launched

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Gourmet Irish Sausages Launched

July 12, 2007

By April Drew

A NEW line of Irish gourmet sausages for the U.S. market was launched by Irish food provider Tommy Moloney’s in Tir na nOg bar and restaurant in Manhattan on Monday, July 9.

Glenbrody Gourmet Sausages is the creation of one of Ireland’s culinary elite, Kevin Dundon, who has penned a cookbook, is a celebrity television chef and proprietor of Dunbrody House in Wexford, one of Irelands most elite small luxury hotels. He also runs a cookery school on site at the hotel.

Dundon, who claims he became a chef to rebel against his father who wanted him to follow in his footsteps as a doctor, grew up in Dublin and attended one of Ireland’s best culinary schools Cathal Brugha street. From there he received a scholarship to train in Switzerland. His skills took him to the seas and he worked on a Caribbean cruise ship for a short period.

While back on dry land Dundon decided to expand his culinary skills and he set his sights on Canada. He impressed the Canadians so much that he went on to represent them in the culinary Olympics in 1992.

Throughout his career Dundon has worked in several restaurants around the globe and has cooked for many celebrities including President Bush, the Queen of England and Bono.

In 2003 Dundon, who is married with two children and has a third on the way, was contracted by the MGM Grand in Las Vegas to be its signature chef in the Irish restaurant, the Nine Fine Irishmen. Since then he has gone on to open up an Irish restaurant in Disney World in Orlando called Raglan Road.

So what inspired the ambitious Dundon to create a line of gourmet sausages? “Well I always have loved sausages and I think a natural sausage is the way forward,” he told the Irish Voice.

It was in his restaurant in Orlando that Dundon began creating the gourmet sausages. “It was a natural progression from there to the relationship with Tommy Moloney’s,” he says.

Dundon’s gourmet sausages come in five variations: Irish Stout and Caramelized Onion Pork Sausage, Leek and Black Pepper Sausage, Apricot and Almond Chicken Sausage, Sun-blushed Tomato Pork Sausage and Irish whiskey and Apple Pork Sausage.

When asked which of his creations his preferred he chose the Leek and Black Pepper Sausage. “It’s my favorite because there is a great kick at the end of it from the black pepper.” Dundon, 40 said that his sausages are great for the BBQ and also go well with some mash potato and a watercress salad.

Dundon, who spends 60 days a year in the U.S., said that his next gourmet venture will be with the Irish traditional black and white puddings.

“I’m working with Tommy Moloney’s to create an all natural black and white pudding where we remove all the chemicals,” he said.

The launch on Monday coincided with the Fancy Food show, America’s premier marketplace to showcase specialty foods. “We have had an amazing response from the show. There were lots of buyers interested in our product and we are thrilled,” he said.

Dundon isn’t content with just creating new food. He is also opening up another restaurant in Kansas City and Disneyland California. “I’m also in talks with someone in New York,” he added.

For now Glenbrody’s Gourmet Sausages are being launched in the U.S. and Canada and in October they will reach the Irish market.

For more information on Glenbrody Gourmet Sausages log onto www. glenbrody.com.

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