Over the past few months, I’ve had So many collaboration offers. (Ever since the cookbook hit the
shelves and snowballed into selling out everywhere)
I turned a lot of these offers down as I really value my followers and what I promote to them.
I will only ever work with quality brands that I already use and trust.
Brands that I would recommend and “influence” my friends and family to use (I’ve never been in this to
make a quick buck)
I look at you as my friends, people that trust my opinion, so when you see a “#sp” it’s because I want the
nation to know about this quality home grown Irish product.
That’s why I’m just over the moon to be working with O’Neill’s Bacon.
O’Neill’s Dry Cure Bacon Co is a family run business in Ferns Co Wexford. They pride themselves on
producing bacon that tastes and cooks like it should. Their award-winning Irish bacon is cured by hand in
Co. Wexford using a unique family recipe with a mix of natural sea salt and sugar. We have 30% less
salt than average and as we don’t add water, no phosphates are needed. With O’Neill’s you get all
meat, so when the bacon is cooking there is no shrinking on the pan. O’Neill’s Dry Cured Bacon Co. has
won numerous prestigious awards including the Food Writers Guild award, numerous Great Taste
Awards, is highly acclaimed by food critics and is the chosen bacon of many of the top chefs in Ireland.
The range includes dry cured rashers, streaky rashers, ham fillets, bacon steaks, sausages, puddings,
bacon jam and bacon loins.
Over the coming months I will be developing a variety of different recipes using the finest pork products
from O’Neill’s. Every recipe will have busy mothers in mind, from one pot wonders, to slow cooker
sensations, with one or two slimmer’s choice recipes thrown in for good measure.
First up is my O’Neill’s sausage tray Bake! This is such a handy midweeker, you whack it all on one tray,
stick it in the oven and in 40 minutes a succulent sausage supper is on the table.
With only one tray to wash up!
I can’t wait to hear how you get on with this one
Come and join in on the chat over in our home cooks group, Facebook page or Instagram
O’Neill’s Sausage and garlic potato tray bake
12 O’Neill’s pork sausages
2 tbsp. rapeseed oil
1 tablespoon honey
4 garlic cloves (peeled / bruised)
1 pink large pink lady apple
2 medium red onions, sliced into wedges
2 carrots (peeled and sliced into sticks)
1 tbsp. chopped fresh rosemary and parsley
500g baby new potatoes, (microwave in the bag ones) halved
Salt and freshly ground black pepper
Preheat oven to 180c fan gas mark 4
(You will need a large baking tray, lined with greaseproof paper)
Microwave the baby potatoes according to the packet
Prepare your vegetables by peeling the onions and carrots,
Slice the onions into wedges, and the carrots into 4-centimetre sticks
Core and wedge your pink lady apple also
With the back of your knife bruise each garlic clove leaving the skin on
Slice the microwaved baby potatoes into halves and arrange on the baking tray with the garlic,
vegetables and apple
Add your O’Neill’s sausages to the tray making sure they are scattered and not covered by any
vegetables or apple
Drizzle with oil and honey and sprinkle with chopped fresh rosemary and parsley
Season with a little salt and pepper and oven bake for 35 to 45 minutes until your sausages are golden
brown and vegetables are cooked through.
Squeeze a little roasted garlic over the potatoes to finish
Serve with a simple leafy salad
You can check out the ONeils Dry Cure Bacon website for a list of Stockist. At present their pork sausages are not available Nationwide but are in selected stores.
Discloser: This is a sponsored post, I thoroughly researched the standard and quality of O Neils Dry cure Bacon co, all opinions are my own as always. Thank you for supporting me, my blog and the brands I choose to collaborate with