Oh you cheeky sausage

Happy British Sausage Week! Nope we’re not joking, this week really is dedicated to the humble banger, that porky bite that we all know and love. And it’s only when you think about it do you realise just how versatile they can be. You can have them for breakfast, dinner or lunch. The work on mini form as a fantastic canape, and when wrapped in pastry…..well! Oh and don’t forget the magic that happens when they’re put between two slices of bread!


However it’s when the weather turns chilly and Autumn sets in that I think sausages really come into their own recipe wise. What’s better than a warm sausage stew or sandwich when arriving inside from the cold. Below are some of our favourite banger-themed recipes for you to enjoy. Make sure you let us know what you think and what recipes you love!

1) Sausage and winter slaw baguette.

This slaw was so easy to make, using one carrot, one beetroot and one apple. Then just add some mayonnaise (or natural yoghurt if you’re trying to be a bit healthier), some lemon juice and seasoning. Now if you want to take it up a level add some lovely ruby coloured pomegranate seeds and same chopped up walnuts.

Sausage sand

The simply fry up your sausages, cut your baguette in half and assemble. A quite and easy recipe for friends and family.

2) Sausages and cider.

Yep this recipe involves two amazing ingredients, oh and bacon as well. So three amazing ingredients! This French inspired recipe looks fancy but can be rustled up in hardly any time at all. Chef Jonny Marsh shows you how to make it here.

3) Sausage tart

sausage antart

It was hard to chose which sausage and pastry recipe to include. Sausage rolls are obviously AMAZING! Many a hangover has been handled with one of these from Greggs. And sausage pies are also delish. But we’re a real fan of this sausage tart. Here’s how to rustle it up!

1 Spanish Onion, Thinly Sliced
2 Red Onions, Thinly Sliced
2 tbsp Olive Oil, Plus Extra to Drizzle
175g Caster Sugar
1 Clove of Garlic, Finely Sliced
250 g Fresh or Frozen Puff Pastry
6 Sausages Flour, For Dusting
1 Free-Range Medium Egg Yolk, Lightly Beaten

Put the onions, shallots, olive oil and sugar in a large saucepan over a medium heat and cook for 20 minutes, without letting them brown. Add the garlic and allow to colour for a few minutes.

Fry your sausages for 6-7 minutes until brown on the outside. Remove and put on a plate. Slice in half long ways.

Roll out your puff pastry and place onto a baking tray lined with greaseproof paper. Brush with beaten egg yolk and cook for 15 mins.

Remove from the oven and spoon over the onions leaving a border around the edges. Lay over the sausages and give it a drizzle of olive oil. Bake for a further 5 mins and serve.

The recipe is also up on our website if you want to watch it in action. Enjoy! And to find out more about National Sausage Week check out the website.


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