UK Sausage Week is back again with a bang-er! UK Sausage Week running from 29th October to 4th November is a fantastic opportunity for the industry to get behind one of the nation’s culinary delights, supported by Meat Management magazine.
So far this year alone CGC Event Caterers have purchased around 8000kg across our exclusive venue partners, that’s roughly 144,000 sausages. Unsurprisingly we do most of our sausage trade during the most important meal of the day ….breakfast, and this normally comes in the form of a sausage sandwich.
At two of our largest exclusive venues; Lincolnshire Showground and Yorkshire Event Centre two venues who regularly host large exhibitions and trade shows, their clientele often call for a decent start to the day which we offer via our retail offering. Yorkshire Event Centre has two permanent cafes for clients and visitors alike. The Hall 1 café is brand new, brightly coloured and home to the regular ‘YAPAS’ buffet for lunch as well as a hot street menu and in the middle of Hall 1 and 2 is The Yorkshire Café due for a refurbishment in November …so watch this space.
Looking for something other than a sausage sandwich to make this UK Sausage Week? Our Executive Chef Andrew Donohue shares his special sausage and mash recipe below.
Yorkshire Bangers and Mash
Serves: 2 “Yorkshire portions”
Cooks in: 45 minutes
8 sausages (Andrew recommends Lishman’s Of Ilkley Champion Bangers)
1 kilograms chopped peeled potatoes
200 kilograms sliced washed leeks (including its green leaves)
2 cloves of garlic
50 grams butter
¼ pint double cream (Andrew recommends TD Goodall)
2 tbsp of extra virgin olive oil
2 fine sliced red onions
2 spoons of Yorkshire Rape Seed Oil (From North Breckenholme Farm)
1 sprig of fresh thyme
1 tbsp of brown sugar
½ litre beef or chicken stock
2 tbsp Henderson’s Yorkshire relish
50 kilograms of flour
On a gentle heat infuse the double cream, garlic, butter and extra virgin olive oil.
Simmer the potatoes and sliced leeks in salted water until soft, once cooked leave to drain for 5 minutes before returning to the pan to mash, then pour in the cream at little at a and beat in with a spoon until a soft and silky consistency. Season to taste, keep warm and leave to one side.
Preheat the oven to 190°C and roast the sausages (turning occasionally for even cooking and colour)
In a thick bottomed pan heat the oil until smoking hot, add the red onions, thyme and sugar then turn the heat down and cover with a lid, cook the onions until golden brown.
Add the Henderson’s relish and then stir in the flour and cook for two minutes while continually stirring or whisking add the stock a little bit at a time and then leave on a gentle simmer for five minutes.
Spoon the mash into the centre of a warm plate, place four sausages on top and pour over the rich thick onion gravy.
I recommend serving with Tomlinson’s Farm Shop curly kale and classic English mustard; you could also add crumbled Yorkshire Wensleydale cheese to your mash for extra indulgence.
If you fancy having a go at the recipe be sure to let us know how you get on by tagging us on social media!
For more information on UK Sausage Week visit the website uksausageweek.com