British Sausage Week 2015 (2nd-8th November) will be challenging the nation to reconsider the humble banger and sausages look set to get a Michelin-star makeover with Michel Roux Jr leading the charge.
As well as sharing a range of stylish new recipes, including his very own Pork & Leek Sausage Bourguignone and Wasabi Duchess Potato with Honey and Soy Glazed Sausage, Michel will award the best sausages in retailers, independent butchers/farm shops and catering establishments following a nationwide competition, which has drawn well over 700 entries.
Michel Roux Jr said: “I’m delighted to be involved in British Sausage Week, and celebrate the best quality sausages from around the country.
“I have always enjoyed experimenting with classic dishes and ingredients, without compromising on quality – with sausages you can do so much. It’s time to rethink the humble banger and look beyond mash and gravy to give sausages a bit of the Michelin-star treatment!”
Keith Fisher, butchery development manager for AHDB Pork, said: “It’s a real privilege to have such an eminent chef at the forefront of this year’s campaign. With Michel’s passion and exceptional culinary heritage, we aim to re-vamp sausage mealtimes and bring a bit of gastronomy into everyday sausage-eating habits.
“There are hundreds of fantastically produced sausage varieties and with Michel’s help in backing the best; we can demonstrate that they’re really not so humble anymore!”
For more information on British Sausage Week visit pork.ahdb.org.uk/porkforbutchers/ Additional sausage-based recipe ideas can be found at www.lovepork.co.uk
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
