Pubs get involved in British Sausage Week

Nelson Hotels ran a competition for customers to choose their favourite sausage flavours. People were invited to vote on the pubs’ Facebook page to choose their top three and there was also a competition for people to make suggestions for an unusual fourth flavour.

The chosen three were venison; lamb and mint; and pork and leek with the competition winner being pork, chilli and caramelised onion. The pub received 42 suggestions including some "bizarre" ideas and the winner was picked by the head chef of the Fishpool in Northwich, Cheshire.

The same top three and winning customer suggestion were voted for at sister site the Pheasant in Manchester. The sausages are on the specials boards all week and customers can choose three flavours with creamy mash and crispy onion rings for £10 or plump for all four with sides at £12.

Soaring sausages​

Meanwhile, the Queens Arms in the Jewellery Quarter of Birmingham has teamed up with Flybe, Europe’s largest independent regional airline, as it sends sausages soaring into the sky to celebrate British Sausage Week and its new service from Birmingham International to Knock West International Airport in Ireland. The Great Sausage Swap will see speciality sausages being flown between the two countries.

The Queens Arms is well known for its selection of speciality sausages and has a regularly changing menu in addition to the regular menu.

Boozy bangers​

In another collaboration, St Austell Brewery has teamed up with Cornish butchers Etherington’s to create a trio of ‘tipsy’ sausages for British Sausage Week. The boozy bangers combine Etherington’s locally reared meat with three St Austell Ales to give them their unique flavours; Admiral’s Ale, IPA Proper Job and bottled stout 1913.

BPEX Foodservice awarded Underwood Meat Company the title of Overall Champion in its Sausage of the Year competition for its pork and chorizo sausage. TV chef Simon Rimmer visited to personally congratulate them.