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sausage_week_1.jpg

Get some bangers and bread in for British Sausage Week

Future Admin November 4, 2013

Celebrate British Sausage Week (4-10th November) by whipping up this traditional pork sausage sarnie recipe from TV chef, Simon Rimmer. Breakfast perfection... Traditional pork sausage sarnie

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

SERVES 2

4 lean pork sausages

10ml wholegrain mustard

4 large slices of bread or 2 bread buns

For the relish:

1 tsp oil

1 onion

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/

InEating, Living Tagsbreakfast recipe, British Sausage Week, brunch, celebrity chef, Simon Rimmer
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Feb 27, 2025
Feb 27, 2025

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See the sample of our latest issue here

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Feb 27, 2025
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The Simple Things is published by Iceberg Press

The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

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