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.
With gourmet versions of everyday foods becoming increasingly popular, this year’s seven-day sausage festival will focus on ‘posh dogs’. 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.
Boost awareness and sales
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. Award-winners from the hundreds of entries into the competition’s three categories (retailers & brands, independent butchers and foodservice suppliers) will be announced at a special luncheon in London at the start of the Week. Eye-catching promotional material and inspirational recipe ideas will be available too.
Five fabulous ways to get involved in British Sausage Week
- Hold a sausage tasting event
- Introduce new varieties and flavour combinations – or a competition for customers to submit their ideas
- Share recipe inspiration or introduce new sausage-themed menus
- Make a feature of your quality sausages and/or sourcing policy
- Tweet about #SausageWeek
* STOP PRESS… STILL TIME TO GET YOUR ENTRIES IN!
The 2015 British Sausage Week competition is still open for suppliers to the foodservice sector. Entry closes on 18 September 2015.
Head judge Keith Fisher said: “This is a fantastic opportunity for anyone involved in making, selling or serving sausages to gain recognition for their quality varieties. Past winners have told us about the positive impact that being able to promote their sausages as ‘award-winning’ has had on sales – generating extensive interest from both new and existing customers.”
Enter today here
For more British Sausage Week activity updates, announcements and recipe ideas click here
For more information about Pork for Butchers click here
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Marcus Wareing, Mark Poynton and Angela Hartnet