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IT’S THE SEASON FOR… SAUSAGES!
August 17, 2012 · 0 Comments
(www.hospitalitybusinessnews.com) As British Sausage Week approaches (5-11 November 2012), chefs and caterers are being urged to Stand Up for British Bangers and make sausages the star of their autumn menus.
The Week, now entering its 15th year on the catering calendar, will continue the celebration and patriotism built up throughout 2012. It is a superb platform for pubs, restaurants, canteens and cafes to fly the flag for their quality assured sausages – such as those identified by the Red Tractor logo – and increase sales of sausage-based dishes.
BPEX foodservice manager, Tony Goodger, said: “We know sausages are hugely popular with diners, being served at 537million meal occasions out of home1. While good old ‘Bangers and Mash’ is a clear favourite, consumers tell us2 they want to see more innovative sausage-dishes on menus. That’s why, for British Sausage Week 2012, we’ve introduced a range of recipes to help participating outlets stand out!”
Pep up breakfast or midday menu’s with a delicious Brunch Squeak of sausages, black pudding and chestnut mushrooms. A Hearty Sausage One Pot is the ultimate flavour-filled and comforting feast, with lentils, shredded red cabbage and a splash of red wine topped-off with a sweet cranberry jelly. Turn a classic on its head with a Sausage Mash Up, spoil the kids with Banger Bolognaise or Sausage Pasta and toast increased takeaway sales with delicious Sausage Pasties.
Each recipe will be available to download from HYPERLINK “http://porkforcaterers.bpex.org.uk/” http://porkforcaterers.bpex.org.uk/ from September and come with full nutritional guidelines. It’s also worth bearing in mind that the much loved Sausage Sandwich has been declared the British Sandwich Association’s ‘Sandwich of the Month’ for November as it celebrates 250 years of sandwiches.
Tony has additional advice for adding new sausage dishes to menus, based on You Gov research. He said: “Our report ‘Eating Out – Pork and Sausages’ has identified a number of pointers that can be used to maximise sausage sales this autumn. For example, including information on the meat content and listing the main sausage ingredients, as well as being able to state that sausages are locally produced, will act as drivers of choice for diners.
“What’s more, consumers are prepared to pay more for sausages made using outdoor-reared or free-range pork. Of course, make sure you add this detail to menus to justify the price premium!”
Providing diners with confidence in the food being served is key and British Sausage Week is no different. Ensure you source sausages from a Red Tractor scheme member or equivalent quality assured catering butcher/supplier. The Red Tractor logo provides a guarantee of UK production standards and confirmation that the sausages have been produced to the UK’s high standards of pig welfare.
For more recipe ideas and to keep up to date with British Sausage Week activity visit HYPERLINK “http://porkforcaterers.bpex.org.uk/” http://porkforcaterers.bpex.org.uk/ and HYPERLINK “http://www.lovepork.co.uk” www.lovepork.co.uk
By erichertha