The world famous British Sausage Week launches 2nd November 2009 and we are going bonkers for bangers! As a national institution and firm favourite of the likes of Sir Terry Wogan, Dickie Bird, Christine Hamilton and Phil Tufnell, British Sausage Week is truly back with a bang in 2009 with the national search for Magic British Bangers.

To mark this year’s celebration of our magical sausages, the British Sausage Appreciation Society has compiled a brand new recipe booklet for sausage fanatics everywhere. Inspired by the versatility of the British Banger, the booklet includes inspiring meal ideas for every occasion from Breakfast to Suppertime.

The Sausage Pan Haggerty uses herbs and tangy Worcester sauce for a truly scrumptious midweek tea… It’s perfect for kids, and their friends, just simply serve it up with a side of tomato ketchup (its even got cabbage hidden in there!). Alternatively, another child friendly recipe is the Toffeed Sausage Apples and Vegetable Chips. Perfect for any Halloween or Bonfire parties you are throwing, this is a feast that is sure to quickly disappear!

Sausage Carbonara is a tasty take on an Italian classic, taking only 20 minutes to cook its perfect for a satisfying yet quick lunch for all the family. For a ‘Gastro Pub style’ dinner party dish why not try Sausage with Sage and Cider Gravy, served with black pudding and leek mash. A posh version of the classic Bangers and Mash this is sure to be a winner on a cold autumn night. The mouth watering Sausage, Lemon, Garlic and Mustard Bake is also a great cold buster! This recipe uses tangy mustard mixed in with sweet honey and only takes 35 minutes to cook. It will impress the most difficult of critics!

For a breakfast treat, try the Slap Up Breakfast, its truly scrumptious and looks amazing! A twist on the traditional full English breakfast, the recipe uses all the staple ingredients, sausages, eggs, bacon and mushrooms all simply baked together on top of a horizontally sliced bloomer loaf. Perfect for sharing.

Keep an eye out for the announcement of our new ‘King of the Sizzle’ which will be revealed in September 2009, and will be travelling the country from Monday 2nd November tasting a plethora of the best sizzlers in the country to crown the magical ones in each region. Anyone can enter, from local butchers, students, school cooks, and chefs, to mums who know what makes a truly special sausage – the only rule is that you have to be fanatical about bangers! Regional winners will receive a much sought after Banger Award and a donation to a local charity of their choice.

To access the full list of magical sausage recipes, find out more about British Sausage Week, the search for Magic British Bangers and what is happening in each local area, log onto www.britishsausageweek.com.

To be confident that they are buying quality sausages consumers should look for the Quality Standard Mark on pack. The Pork Quality Standard Mark is an independently audited quality assurance scheme for pig meat, which covers all aspects of production, including animal welfare from birth to slaughter. Pork, gammon, bacon, ham and sausages produced under this scheme can feature the distinctive Quality Standard Mark (QSM) on pack. EU farmers or producers supplying the UK are not legally obliged to meet the UK minimum legal standards which prohibit the use of sow stalls. As a result, an estimated two thirds of imports are produced in a way that would be illegal in Britain. However, all pork and pork products carrying the QSM meet the UK standards

For further information please contact:
The British Sausage Appreciation Society on 0207 861 3030 or email britishsausageweek@goodrelations.co.uk