Once again, British butchers and retailers will be championing and raising the profile of the Great British Sausage.British sausages, made with British pork, follow British farm husbandry values - all making the British Banger Best.
The Quality Test
If you haven't already discovered these qualities, try this:
Put British butchers sausages in a small baking tray with just a tiny drizzle of oil (to stop them sticking) and in another similar tray, sausages using pork from 'other' sources.
Put both into the oven at 220°C/gas mark 7 for 25 to 30 minutes. The butcher's batch will be as plump as they were when they went in, sitting in a dry tray, joyfully anticipating the Stokes Classic English Mustard that's waiting for them. The others will be a shadow of their former selves, swimming sadly in a pool of fatty water.
British Sauces for British Sausages
Order you 'Banger Buddies' - HERE
What is your perfect pairing - Stokes' grownup Brown Sauce or Award-Winning Tomato Ketchup?
You might like to give your Autumn Sausage Sandwich the flavours of Summer with a squirt or dollop of Stokes Original BBQ Sauce.
Heat things up with our Chilli Ketchup or Chilli Jam. Try the smoky heat of Stokes Chipotle Ketchup.
Freshen up with the sweet salsa delights of our Burger Relish or, after a heavy night, seek 'morning after' solice with Stokes Bloody Mary Ketchup.
What's your perfect pairing?
Turn Bangers 'n' Beans into something special.
While your sausages bake in the oven with cherry tomatoes on their vine, slice and fry a red onion until it is soft, then add your favourite baked beans, a tin of kidney beans (rinsed and drained) and 100 ml of beef stock.
Now add a good squirt or 2 or 3 tbsp of Stokes Original BBQ Sauce and 2 tbsp of our Tomato Ketchup to enhance the smoky tomato flavours. Simmer and serve with the sausages.
The simple things in life are best.
Bangers & Beer Pilaf
Yes please - this sounds more grown up !Put 6 flavoursome British sausages (Cumberland or similar) in a baking tray and into the oven pre-heated to 220°C/gas mark 7. These should take 25 minutes or so to brown.
Meanwhile, thinly slice 1 large onion and soften it in butter in a large pan. Chop 3 sticks of celery and add these to the pan with 1 tbsp of Stokes Cider & Horseradish Wholegrain Mustard, 1 tsp of thyme leaves, 1 tsp of rosemary leaves and 2 grated cloves of garlic.
When the onion begins to brown, stir in 250g of basmati rice then pour in 300ml of IPA beer (or similar), stirring to absorb the rice. Now, add 250 ml of beef stock. Bring this to the boil then reduce the heat and simmer for 5 minutes.
Put the lid on for 10 gentle minutes, then ... cut the sausages into thirds and add them to the rice with a shake or three of frozen peas (for colour). Stir everything together adding more stock if needed (only about 50ml or so) with 2 or 3 tbsp of Stokes Brown Sauce.
Put the lid back on, pulling the pan off the heat and let it sit for 10 minutes for the flavours to be absorbed, the peas to heat through and the sausage and rice to settle down.
British Sauces for British Sausages
Order you 'Banger Buddies' - HERE
More foodie thoughts for the week:
Roasts & Roots -
Winter cooking slows right down with roasts and roots taking time to deliver their flavoursome joy - here.
Perfect Pairings -
what goes together tastes great together in this exploration of perfect foodie pairings - here.
Autumn Hugs -
It's that wonderful time of the year when we need a HUGE GREAT HUG from the food we eat - here.
If good food makes you happy
...adding Stokes will make you smile ;)
FOOD MADE BETTER
www.stokessauces.co.uk
...adding Stokes will make you smile ;)
FOOD MADE BETTER
www.stokessauces.co.uk
01394 462150
No comments:
Post a Comment