FANCY PASTRIES AND ELABORATE MUESLIS are all very well, but sometimes all you want is a good-quality, tasty sausage between two doorsteps of freshly baked white bread. So follow the lead of chef, restaurateur and British Sausage week ambassador Simon Rimmer and celebrate the beloved British banger. The British Sausage week campaign, now in its 17th year, will take place from 4-10th November 2013 – and includes new recipes and a competition to find the greatest sausages in the land. As for the humble sarnie? Choose the best banger your butcher has to offer, add fried onions and dollops of mustard and ketchup, and you’re in breakfast heaven.
TRADITIONAL PORK SAUSAGE SARNIE
4 lean pork sausages
10ml wholegrain mustard
4 large slices of bread or 2 bread buns
For the relish:
1 tsp oil
2 tbsp tomato ketchup
1 tsp wholegrain mustard
1. Preheat the grill or barbecue and cook the pork sausages for 10-12 mins, turning once.
2. One minute before the end of cooking time spread wholegrain mustard over the bread or buns and lightly toast.
3. Meanwhile, make the relish. In a small saucepan heat oil and fry the onion, thinly sliced, for 3-4 mins or until soft. Add tomato ketchup and wholegrain mustard. Heat through.
4. Make two sandwiches, topping the sausages with the relish.
During the year to July 2013, the nation consumed 188,270 tonnes of sausages at home. That’s a lot of sarnies... Find this and more facts at www.lovepork.co.uk/pork-products-cuts/sausages/sausage-week.
Find this and lots of other tempting recipes in Issue 16 of The Simple Things magazine. To buy or subscribe visit http://www.myfavouritemagazines.co.uk/TSTW1B/