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BPEX promotes British Sausage Week

02 | 10 | 13

The British Pig Executive (BPEX) will be celebrating British Sausage Week between November 4th and 10th.

It has released a guide for caterers focusing on simple ways to get more sausages on to menus in advance of the six-day celebration, according to Eat Out Magazine.

Foodservice trade manager for BPEX Tony Goodger said "[The guide] includes tips such as incorporating seasonal sausage dishes and traditional favourites, as well as some of the best practices for sourcing and supply.

"If you can source good quality sausages from a local supplier, which has been produced using local ingredients, then that will be attractive to customers."

BPEX experts are advising eateries to highlight and promote locally sourced sausages on the menu, as it becomes more attractive to customers and will improve sales of sausage based dishes.

They also recommend buying only the best, sourcing sausages from local ingredients and speaking with suppliers on a regular basis so they can understand changes in menu and requirements.

Simon Rimmer will be the face of British Sausage Week 2013. The TV Chef - who co-hosts Sunday Brunch on Channel 4 - said he is excited about his search for the country's best sausages, stating that both the traceability of meat content and pigs reared by responsible farmers are important areas to look at when it comes to sausages.

A market update by BPEX also stated sausages have risen in sales cost, but not in volume. Pricing has increased by ten per cent in the 52 weeks leading to August 18th 2013, with an upturn of 16 per cent recorded in the four weeks to this same date. It argues this is suggesting a trend in shoppers switching to premium quality sausages. 

A similar trend could occur in restaurants and pubs, with locally-sourced sausages providing an effective way to appeal to consumers that want better quality.ADNFCR-16001031-ID-801645086-ADNFCR


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