When John Gasquet owned Empire Coffee, customers would often ask him where he got certain items on his menu and he would point him to that baker or this farmer. So after Empire closed, Gasquet found a new career path acting as a middleman between local purveyors and restaurants.
It was in this role that Gasquet saw a sausage-shaped niche to be filled. Just in time for St. Patrick's Day, Gasquet and his partner Fergus Nolan are launching F Nolan & Sons Victuallers, which provides Irish sausages, puddings, and rashers to pubs and restaurants in the region.
Irish sausages differ from your Jimmy Deans in that they contain rusk, a bread crumb, as well as a seasoning blend of rosemary and thyme. Puddings are defined by their blend of meats, oats, and grains.
In developing the line, F Nolan had the advantage of Nolan being from Dublin. They also recruited Seamus Loftus of The Brass Door to consult.
"We knew with this type of thing, it needed to be done right," says Gasquet. "We started in August, and by December, we had the recipe down."
The Brass Door will begin serving F Nolans' offerings starting next week.
Images courtesy F Nolan & Sons