Celebrating the Great British Banger
The biggest sausage celebration of the year gets underway from 2-8 November 2015. The 18th annual British Sausage Week will be putting the nation’s best bangers in the spotlight, encouraging consumers to visit their local catering establishments to tuck into a tasty sausage treat. Ensure you don’t miss out on this opportunity to increase footfall
When it comes to sausages, today’s consumers are getting a taste for premium varieties. Well over a third of sausage retail sales are classified as premium and sausage makers and manufacturers are continuing to innovate with new varieties and flavour combinations.
Keith Fisher, butchery development manager for AHDB Pork (formerly known as BPEX) said: “Premium sausages volumes were up over the summer months, no doubt encouraged by competitive prices, as well as the good weather and increased opportunities for barbecue occasions. Sausages remain a firm favourite with customers, including children – and quality counts.
“Almost 18% of meal occasions for children under the age of 16 include sausages. It’s not hard to see why; they’re tasty and fun – appealing to younger taste buds – as well as being versatile and easy to cook. It is important, however, to focus on quality; chefs serving sausages made with assured pork, such as those that carry the Red Tractor logo, provide increased customer confidence in the food they are eating.”
Pork sausage innovation
The total sausage market is now worth £770m, with the nation consuming some 181,000 tonnes every year. Pork sausages dominate, accounting for £703m sales, and – with well over 400 varieties – is one of the most endeared and innovative product categories.
Keith continues: “We’ve a long heritage of sausage making and alongside traditional favourites such as the Lincolnshire or Cumberland sit a wide array of speciality varieties. We’ve seen delights such as ‘Pork and Toffee Apple’, ‘Negril Jerk Sausage’ and ‘Pork and Elderflower’ along with sausages flavoured with ales, cheeses and hot spices. There is, literally, a flavour combination to suit everyone.”
Rob Cunningham, owner of Maynard’s Farm, near Shrewsbury, agrees: “The sausage market in the UK is doing very well at the moment. We’re seeing continued growth in 2015 following on from a 20% rise in 2014, including growth in the foodservice sector. Sales of a traditional product remain solid, while at the same time innovation is a way to introduce new alternative recipes that are hitting the mark right now with smoked and hot and spicy flavours performing particularly well.”
Whatever you decide to do, don’t miss this fantastic opportunity to gain positive recognition for your quality sausages and reap the rewards
Serve any time
Sausages are one of the few foods that can be consumed at every mealtime, with consumption peaking at the evening meal occasion (62%), followed by breakfast (22%) and lunch (13%), increasing opportunities across the out-of-home sector.
“According to Kantar, two thirds (65%) of sausage eaters choose them because they enjoy the taste,” says Keith. “This presents a major opportunity to continue to capitalise on promoting their speciality varieties, perhaps using seasonal or regionally inspired ingredients. It’s worth noting, however, that we are also seeing the rise of the ‘gourmet dog’ boosting its menu presence – not just in terms of the meat quality but also the range of innovative toppings and carriers.”
British Sausage Week
“With gourmet versions of everyday foods becoming increasingly popular, this year’s seven-day sausage festival will focus on ‘posh dogs’,” reveals Keith. “Quite simply those sausages made lovingly using quality assured pork, such as Red Tractor, for delectable taste sensations. Whether a classic Cumberland, traditional breakfast or an innovative new variety, it’s the perfect platform for anyone making, selling and serving premium pork sausages.”
With a sausage-loving celebrity (to be unveiled), huge PR campaign and nationwide competition to find Britain’s best bangers, this year’s event is a great platform for businesses to boost awareness and sales.”
“British Sausage Week is one of the most hotly anticipated events in the calendar and this year promises to deliver a welcome boost to the sector, thanks to an array of high-profile activity,” says Keith. “As well as benefiting from the buzz of British Sausage Week, operators can use the event to launch their own activity: introduce new varieties and recipes, run special offers and themed promotional events or even host a charity event or competition.
“Whatever you decide to do, don’t miss this fantastic opportunity to gain positive recognition for your quality sausages and reap the rewards.”
- Hold a sausage tasting event
- Introduce new varieties and flavour combinations
- Run a competition for customers to submit their sausage-based recipe ideas
- Share recipe inspiration or introduce new sausage-themed menus
- Make a feature of your sausages and/or sourcing policy
- Tweet about #SausageWeek
For more British Sausage Week activity updates, announcements and recipe ideas, visit www.lovepork.co.uk.
‘Posh up’ those sausage dishes
For sausage recipes this British Sausage Week, visit lovepork where you can find a good selection of sausage dishes including:
- Sausages with Moroccan Quinoa Salad
- Gourmet Pork Sausages with Roasted Root Vegetable Chips
- Vietnamese Premium Sausage Sandwich
British sausage week 2015 – Posh sausage recipes
Pork and Leek Sausages with Indian Spiced Cauliflower Rice
Prep time: 40 minutes
- 2 tbsp olive oil, plus a little extra for cooking the sausages
- 8 leek and pork sausages
- 1 cauliflower
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 green chilli, finely chopped or sliced
- 2cm piece ginger, grated
- 4 spring onions, chopped
- 200g (7oz) frozen peas, thawed
- A good handful of fresh coriander sprigs
- Mango chutney
- Heat about 1 tsp olive oil in a large frying pan and cook the sausages until golden and cooked through.
- Break the cauliflower up into florets, put into a food processor and whiz until the pieces have broken up and resemble rice.
- Heat 1tbsp olive oil in a large pan and add the turmeric, cumin, ground coriander, chilli, ginger and spring onions. Season well and stir-fry for 1 minute. Add the remaining olive oil, the cauliflower rice and 2tbsp water and toss all the ingredients together, cooking for 5-10 minutes until the cauliflower has cooked. Stir in the peas and continue to cook until the rice has heated thoroughly.
- Chop the stems off the coriander sprigs and chop finely. Stir into the rice.
- Divide the rice among four plates and put two sausages onto each. Garnish with the coriander leaves and serve with the mango chutney.
Sausages with Moroccan Jewelled Quinoa Salad
Prep time: 40 minutes
- ½ butternut squash, deseeded
- 1 small aubergine
- 2 courgettes
- 1 red pepper
- 2 tbsp olive oil
- A good pinch of chilli flakes
- 8 fresh herb and pork sausages
- 2 unpeeled garlic cloves
- 200g (7oz) quinoa
- 400ml (14fl oz) chicken or vegetable stock
- The seeds from ½ pomegranate
For the dessing
- 3 tbsp extra virgin olive oil
- 11/2 tbsp pomegranate molasses
- 2 tsp ground coriander
- Zest and juice of 1 lemon
- Preheat the oven to 200°C/180°C fan oven/gas mark 6. Line two large baking trays with baking parchment.
- Chop the butternut squash, aubergine, courgette and pepper into 2.5cm pieces. Put into one of the baking trays and toss in the oil and chilli flakes. Season well with salt and freshly ground black pepper. Put the sausages in the other baking tray, drizzle with a little oil and put both trays in the oven to roast for 30 minutes. After 10 minutes, stir the garlic cloves into the roasted vegetables.
- Put the quinoa into a pan and place over a gentle heat. Stir every now and then for about 2 minutes to toast it. Pour in the stock and cover the pan with a lid. Bring to the boil, then turn the heat down low and simmer for 15 minutes until all the stock has been absorbed.
- Put all the ingredients for the dressing into a large bowl and season well. Whisk together. When the vegetables have finished roasting, squeeze the soft garlic out of the cloves and into the bowl of dressing and mash it into it.
- Stir in the quinoa, followed by the roasted vegetables and half of the pistachios and pomegranate seeds. Divide among four plates and top each with two sausages, then garnish with the pomegranate.
Italian Pepper Stew with Sausages and Crispy Kale
Prep time: 20 minutes
- 2 tbsp olive oil
- 1 onion, finely sliced
- 2 red peppers, halved, deseeded and finely sliced
- 2 yellow peppers, halved, deseeded and finely sliced
- 8 sausages
- 2 garlic cloves, finely sliced
- 200ml light red or dry white wine
- 200ml hot vegetable or chicken stock
- ½ tsp dried marjoram 2
- bay leaves
- 1 tbsp red wine vinegar
For the crispy kale
- 100g (31/2 oz) chopped kale
- 1 tbsp olive oil Salt and freshly ground black pepper
- Heat the oil in a large pan and add the sliced onion and peppers. Stir everything together then add 1 tbsp water and turn the heat down low. Cover and cook for 30 minutes, stirring every now and then. Add a drizzle more water if the pan looks dry during this stage.
- Brown the sausages in a separate pan. Stir the garlic into the peppers and cook for 1 minute. Add the sausages to the pepper mixture, along with the wine, stock, herbs and vinegar and continue to cook, covered for a further 15 minutes.
- Preheat the grill. Rub the kale with oil and season well. Spread out on a baking sheet and grill until the edges are starting to crisp up.
- Divide the sausages and stew among four bowls, top with the kale and serve.
AHDB Pork represents pig levy payers in England and works to improve the competitiveness and efficiency of the English pig industry. AHDB Pork is a division of the Agriculture and Horticulture Development Board.
The Red Tractor Pork logo indicates the quality and country of origin of the pork, that it has been produced responsibly to rigorous standards, is traceable back to Red Tractor farms and independently inspected at every stage of production.