Sausage week (2nd – 8th November) is fast approaching and what a brilliant excuse to tuck into some of London’s weirdest and most wonderful sausages!
This sausage week round-up has got you covered whether you’re after getting your sausage fix at breakfast, lunch or dinner (or anything in between)! Whether you fancy a traditionally English ‘Bangers and mash’ or want to be a little more adventurous with unexpected twists on ‘toad in the hole’ and seasonal Scandinavian salami, make sure you get involved this sausageweek!
VENISON SAUSAGES AT THE CHRUCHILL ARMS
In celebration of British Sausage Week and game season, Chef Patron of The Churchill Arms, Nick Deverell-Smith, will be serving Venison sausages with horseradish batter from 2nd to 8th November, a foodie take on a classic toad in the hole! For the adventurous, Nick will also be offering an alternative take on the classic favourite: Salmon and scallop sausages served with creamed leeks. The Churchill Arms is a beautiful pub with rooms, located in Chipping Campden in the Cotswolds.
http://www.churchillarms.co/
REINDEER SALAMI AT SCANDIKITCHEN
Sample something Scandinavian this Sausage week- The Scandi kitchen Reindeer Salami £4.95! Made from prime Nordic Reindeer, this cured sausage is deliciously rich and gamey in flavor and brilliant if you are wanting to try something a bit different, or, (if you’re planning ahead) the perfect stocking filler this Christmas!
Get it online at www.scandikitchen.co.uk
BESPOKE SAUSAGES AT HG WALTER
Celebrate sausage week at the multi-award-winning butchers, HG Walter, who offer a deliciously distinctive range of special sausages including Scottish beef with chilli, a popular gluten-free pork sausage and the original Three-Bird sausage. They also offer bespoke sausages where customers are able to create their own flavours and no combinations scare them – previous examples include a Lamb, mint, feta and pine nut one. The possibilities are endless!
HG Walter are very much a family affair, providing a personal, tailor made service to each and every one of their individual customers. HG Walter has earned an enviable reputation for supplying the finest quality British meat and produce in a friendly, knowledgeable and helpful environment.
SPICY LAMB SAUSAGES AT CERU
Why not tuck into a Spicy merguez sausage wrap at Ceru for only £3.50 to celebrate Sausage Week from the 2nd-8th November? This delicious breakfast wrap comes complete with roasted tomatoes, wilted spinach and a cinnamon tomato and chilli relish. Merguez is a lamb sausage spiced with cumin, harissa, fennel and garlic and originates from the Middle East.
The concept behind Ceru is simple – fresh, seasonal ingredients, expertly prepared and available for breakfast, lunch and dinner. Ceru aims to share the flavours of the Levant (Middle Eastern cuisine) and showcases the most vibrant, healthy and colourful dishes, whether you are eating in or taking away.
POSH BANGERS & MASH AT ROCKET
This year Rocket restaurants (Holborn, City, Bishopsgate, Canary Wharf) are offering a delicious and hearty special for British Sausage Week – ‘Posh Bangers and Mash’ £16.40.
This scrumptious twist on a classic, contains only the finest bangers, creamy spring onion mash all served with crispy onion rings, sage, caramelized red onion and onion gravy. The ultimate comfort dish this Winter!
http://www.rocketrestaurants.co.uk/
HOME-MADE CHORIZO SAUSAGE AT BREW
Satisfy those comfort food cravings this winter by indulging in Brew’s amazing wood-fired pizza; The Hell fire, topped with succulent home-made chorizo, king prawn, hot guindilla peppers, chilli butter, lemon and rocket.
Brew’s bespoke Chorizo is hand-made at their Putney site, which has a special dry-aging fridge – ensuring only the best tasting sausage!
The Hell fire pizza (£11.10) is available at Putney, Wimbledon and Chiswick http://brew-cafe.com/
