As British Sausage Week 2014 approaches (3-9 November), chefs and caterers are being urged to Celebrate the Great British Banger and make sausages the star of autumn menus.
Served at more than half a billion out-of-home meal occasions annually, sausages account for one in five of all red meat servings. Add to this, a 63% year-on-year growth in menu listings for hot dogs and it is clear that the market for gourmet bangers is booming.
British Sausage Week
Part of the catering calendar for 17 years, British Sausage Week has grown into a superb platform for pubs, restaurants, canteens and cafes to fly the flag for quality assured sausages – such as those identified by the Red Tractor logo: quality and award-winning varieties keep customers coming back for more in today’s competitive environment, helping to increase sales.
Sausage-based recipes
To inspire chefs and caterers in the run up to British Sausage Week, BPEX has developed a range of flavoursome sausage-based recipes, available as a flipbook from here.
Whether it’s a light snack or a comforting main meal, there’s a recipe suitable for every menu.
For example, add interest to lunch menus with rugby star come foodie Phil Vickery’s (and British Sausage Week’s celebrity ambassador) very own Family Sausage Burgers or tempt diners with delicious Herby Sausage Cakes with savoy cabbage.
Perfect for children’s palates, try Sausage Rigatoni or asimple Sausage Hotdog while for an innovative touch, dishes such as Thai Style Sausage Parcels or Black Pudding Scotch Eggs can be added to any snacking menu to give takings a boost.
Incredible choice
BPEX foodservice manager, Tony Goodger, said: “With more than 500 sausages varieties now available, the foodservice sector has ample opportunity to make their sausage-based dishes stand out. From exotic, spicy and fruit-filled specialities to the classic tastes of Cumberland and Lincolnshire, outlets have an incredible choice of quality assured sausages – not least thanks to our dedicated Foodservice Sausage of the Year competition, which has driven excellence in the sector.”
As well as the recipe ideas, caterers can also access posters, flyers and a range of enticing sausage images to produce their own point of sale material ahead of British Sausage week.
For more information click here