Kokova Magazine

The most hotly anticipated food event of the year, the legendary British Sausage Week 2011, launches on Monday 31st October.

Now in its 14th incredible year, British Sausage Week is celebrating the legend that is the great British sausage, with a competition for butchers, supermarkets and chefs to enter their Legendary British Bangers.

Sausages are one of the nation’s top 3 favourite meat based dinners, out-selling chicken breast or steak - and they play a starring role in some all-time classics, such as sausage and mash or sausage casserole.

This year, the team behind British Sausage Week have come up with a new twist on these family favourites bringing them right up to date with the new recipe brochure, Legendary British Bangers Greatest Hits Remixed.

Toad in the Pudding is a quirky but scrumptious remix of two old favourites, Bread and Butter pudding and Toad in the Hole. With sliced bread, onions and mustard, this dish will satisfy the whole family.

A recipe that had to be included in any countdown of favourite sausage dishes, Sweet 'n' Spicy Bangers and Mash uses pork and chilli sausages, five spice, star anise, plums and pumpkin mash and is the perfect combination of Autumn flavours.

Jammy Sausage Plaits is a dish you can serve hot or cold, with pork and tomato sausages, onion jam and flaky pastry.

My Big Fat Sharing Breakfast is the perfect way to start the day, and cuts down on the washing up. The one pan 'full English' includes chunky sausages, mushrooms, new potatoes, tomatoes and eggs all cooked together in the oven.

The Legendary Sausage Sandwich will make most mouths water, with thick doorstep white bread, the classic Cumberland sausage, crispy onions and mustard.

Finally, two dishes that are the perfect antidote to a drizzly cold Autumn day.

The Beany Banger Bake uses spicy sausages, mixed-beans and a smidgen of treacle to create a tangy rich sauce that is delicious mopped up with chunks of bread.

The Sausage and Cider Hotpot, is the perfect one pot dish, using Lincolnshire sausages traditionally cooked with a rich cider and thyme gravy, layered with sliced potatoes, butternut squash and turnip.

When shopping for your sausages, don't forget to look out for quality assurance such as that identified by the Red Tractor Pork logo on pack. This ensures that your sausages have been produced to exacting quality control measures and the pigs reared to high welfare standards. That way of course you will also be supporting the very farmers who uphold them.

Visit www.lovepork.co.uk for further information about the week.