‘The Sausage Supplement’ contains information; from recipes, facts and advice to interviews with some of the leading sausage suppliers as well as chef Simon Rimmer – the face of this year’s British Sausage Week.
BPEX foodservice trade manager, Tony Goodger, said: “There are considerable opportunities to profit from serving Red Tractor and quality assured pork sausages, not just during British Sausage Week but throughout the year.
“The Week provides the ideal platform for caterers to get started and our handy guide will help you along the way. This includes tips such as incorporating seasonal sausage dishes, as well as traditional favourites, as well as best practise for sourcing and supply.”
Highlighting quality and local sourcing is crucial for chef Simon Rimmer. He added: “Sausages are a great comfort food and where pubs and restaurants do well is to promote an element of locality to their customers.
“If you can source good quality sausages from a local supplier, which has been produced using local ingredients, then that will be attractive to customers. After all, we have some of the best produce in the world and it is important that we continue to support our producers.”
Sizzling sausage tips from the experts:
Build a close relationship with your sausage supplier to ensure they understand your sausage requirements
Visit your sausage supplier to see the production methods behind the product – and promote it on menus!
Speak with your supplier on a regular basis to notify them of menu changes and how varieties can be adapted or introduced accordingly
Ask for a full list of sausage ingredients; remember to check for a minimum meat content of 75%.
Make sure you are buying the best quality sausages; source sausages which are produced using local ingredients
State on the menu if your sausages are produced locally – this is extremely attractive to customers and will increase sales of sausage-based dishes considerably