The British Pig Executive has launched a series of recipes for British Sausage Week (3-9 November 2008).
The week aims to celebrate regional types of sausage and regionally inspired recipes.
BPEX foodservice trade manager Tony Goodger said: "We not only know that six out of ten consumers will opt for sausages when eating out but that two thirds also have a favourite variety. And when an establishment uses a locally produced sausage or one that combines local ingredients or flavours then we often hear that its popularity soars.
"We have a number of inspirational sausage recipes for the foodservice sector, all of which are simple to prepare and cost effective yet really deliver on taste and make the most of popular ingredients that can be sourced locally and regionally across the UK."
Recipe ideas are available from the BPEX website www.porkforcaterers.co.uk and include:
Toasted Ciabatta with Pork and Apple Sausages and Blue Cheese
Easy Toad in the Hole with Roasted Root Vegetables
Warm Puy Lentil Salad with Sausages, Black Pudding and Poached Egg
Ham Wrapped Sausages with Bubble and Squeak Cakes
BPEX is also helping caterers make the most of British Sausage Week through the use of point of sale material. Posters, serviettes and balloons are all available from BPEX, along with a copy of a useful guide 'Selling Sausages on the Menu'.
For more information about British Sausage Week, recipe ideas or to download a guide to holding a Sausage & Mash night visit the BPEX website www.porkforcaterers.com . For point of sale material, contact Karen Eaton or Denise Price on 01908 844 114 or email foodservice@bpex.org.uk.