It’s Time for a Great British Banger

Friday, 8th November 2013

It’s Time for a Great British Banger

In a nation that consumes 188,270 tonnes of sausages in a year, worth a mouth-watering £737.3 million*, farm food shop and café, The Local Pantry, invites loyal sausage lovers to pick their favourite bangers recipe to celebrate British Sausage Week, 4th - 10th November. The Local Pantry has created three unique flavours to be enjoyed watching the fireworks this bonfire week: succulent pork with homemade black pudding, apple and sage, BBQ pulled pork and smoked garlic and last but not least, The Yorkshire, pork mixed with fresh herbs, Bracken Hill mustard and a touch of Henderson’s relish.

Try and test your favourite on 7th November at The Local Pantry’s special sausage supper evening, celebrating all things sausage (2 courses £13.95 or 3 courses £16.50). The winning banger, as chosen by you, will become a permanent fixture in The Local Pantry’s food store.

To enjoy your very own sausage supper evening this bonfire week, whip up a warming sausage casserole, lovingly made with locally sourced ingredients, all available from The Local Pantry.

For 4-6 hearty platefuls of ‘Yorkshire Sausage Cowboy’, you’ll need:

Casserole

1kg Kendall’s Sausages

1 onion, finely chopped

2 carrots, sliced

2 Quay Ingredients of Ripon bay leaves

2 (400g) tins Suma of Elland Organic Cherry Tomatoes

300ml Suma vegetable bouillon / stock

1 tin Suma white kidney beans

A good splash Henderson’s Relish

4tsp Old Yorkshire Store BBQ rub

Dumplings

200g Sunflours of Ripon self-raising flour

100g Vegetable Suet

50g Fountains Gold Cheese

Salt & Pepper

Method

Preheat your oven to 160 degrees /gas mark 3