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British Sausage Week

British Sausage Week

Dates have been set for the seventeenth annual seven-days of sausage appreciation and will run from 2 to 8 November 2015

As a nation we consumed 190,114 tonnes of sausages in the last year, spending £721 million. They’re a regular meal-time purchase for 87% of households, accounting for a staggering 864 million meals every year.

No other food elicits quite as much affection, making British Sausage Week an event not to be missed.

The biggest pork 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 butcher to tuck into a porky 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 or serving premium pork sausages.

This year, Michel Roux Jr is fronting the campaign, challenging the nation to reconsider the humble banger. The Michelin starred chef and owner of La Gavroche – one of London’s finest restaurants – is a true sausage aficionado and is said to be delighted to be involved, he comments: “I have always enjoyed experimenting with classic dishes and ingredients, without compromising on quality – with sausages you can do so much. It’s time to rethink the humble banger and look beyond mash and gravy to give sausages a bit of the Michelin-star treatment!”
Keith Fisher, butchery development manager for AHDB Pork, said: “It’s a real privilege to have such an eminent chef at the forefront of this year’s campaign. With Michel’s passion and exceptional culinary heritage, we aim to re-vamp sausage mealtimes and bring a bit of gastronomy into everyday sausage-eating habits.

“There are hundreds of fantastically produced sausage varieties and with Michel’s help in backing the best; we can demonstrate that they’re really not so humble anymore!”

 

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