How to make the most of Great British Sausage Week

By Nikkie Sutton

- Last updated on GMT

Sizzle time: the Big Sausage Week celebrates the pork product
Sizzle time: the Big Sausage Week celebrates the pork product

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The Morning Advertiser’s sister title Meat Trades Journal is running The Big Sausage Week from 31 October to 6 November and pubs should get involved to make some porky profits.

Whether it's a bratwurst, hot dog or frankfurter, sausages can play a vital role in pub food because they can cover a multitude of meals throughout the day.

Sausage roll

The ultimate party food, sausage rolls are a hit with young and old customers as a light snack or a lunchtime treat.

Bangers and mash

A traditional meal with some great-quality sausages and fresh potatoes, served with seasonal vegetables is a great way to pull in the punters.

English breakfast

Recent data from The Morning Advertiser​’s sister title MCA ​revealed that a full English is the nation’s favourite breakfast meal. Operators should use local sausages to tap into the growing need for provenance.

Sausage casserole

A warming sausage casserole can help to create a cosy atmosphere in the pub and gives diners a bit of comfort in the colder weather.

And for the meat-free customers

Tofu – also known as bean curd, tofu is a food made from condensed soy milk can provide a great meat alternative to the traditional banger.

Quorn serves the pub industry and has a whole host of products available for licensees including Sausage Patties to add to a breakfast menu to offer the perfect vegetarian option.

Operators could also offer cheese and onion ‘sausage rolls’/pasties or peppers stuffed with couscous.

Pubs have taken to social media to shout celebrate this week.

The Geese & Fountain in Croxton Kerrial, Nottinghamshire, is hailing the sausage.

Final tasting, and testing, for the sausage festival tomorrow. Which one's which? #pub #sausage #eatlocal

A post shared by The Geese and Fountain (@thegeeseandfountain) on

Fuller’s pub, the White Buck in Burley, Hampshire, showcased its sausage finest.

Michelin-starred the Coach in Marlow, Buckinghamshire, is also getting in on the pork scene.

For your chance to be featured in Meat Trades Journal ​and/or on its website, submit your best sausage recipes and images to either nneba.zpqbanyq@jeoz.pbz​ or nvqna.sbeghar@jeoz.pbz​. 

Related topics: Menu Ideas, News

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