Herterich Pork Butchers, a fourth generation artisan butchers b ased in Lombard Street, have been a fixed part of the Galway community since the opening of their doors in 1940. Their award winning sausages are always made in house with the freshest locally sourced ingredients.
John Herterich has now combined his talents with Front Door head chef, Scott Broadfoot, to put a twist on a traditional dish.. Scott told us how the partnership came about.
“The simple combination of Bangers and Mash has always been a firm favourite. It is an honest dish and we wanted to keep it that way by using only local ingredients and the right traditional techniques of a craft butcher, “ said Mr Brpoadfoot.
John Herterich outlined the process used to prepare The Front Door Sausage.
“We use lean pork that is diced to create the base for the sausage; next we add our own seasoning mix, fresh rosemary, thyme, garli, and wholegrain mustard. We then use a natural casing to create the finished product.”
Once the sausage makes the journey through Cross Street to The Front Door kitchen, it is slowly grilled before being added to a bed of creamed potato with homemade red onion marmalade and is served in a red wine jus.
The full experience of Herterich’s of Galway Bangers and Mash is available exclusively from the new menu at The Front Door. For further details see www.frontdoorpub.com
