Retailer Urged to Support British Sausage Week

The annual event will draw attention in particular to those products which provide customers with assurance that they are buying sausages with quality, provenance and, of course, taste.

3.7million meals containing sausages are eaten in the home every day and 87% of British households buy sausages, spending on average £32.25 per year. BPEX butchery and product development manager, Keith Fisher, said: “This year marks the 16th annual celebration for quality sausages and is an ideal opportunity for farm shops and fine food retailers to benefit from increased interest and sales. After all, no other food elicits quite as much affection with the nation.

“This year’s campaign will give the industry a platform to encourage consumers to discover more about Britain’s greatest sausages and the many ways they can be enjoyed. From new varieties and recipe ideas to promotional and themed events, British Sausage Week is a great platform to raise awareness for your premium and speciality varieties. If you supply or sell great sausages, make a date for British Sausage Week and use it to your advantage.”

According to Keith, the passion and pride for quality sausage-making has never been higher. After all, the sausage – which, he says, outsells burgers and grills by two to one – remains a product on which rests many a butcher or retailer’s reputation. “It’s a a favourite that customers will keep coming back for.”

Keith said: “Most outlets will have a ‘Traditional Pork’, Lincolnshire or Cumberland style sausage, given their popularity with customers. However, what we are starting to see from judging the British Sausage Week competition, is a greater number of localised variations. These sausages contain ingredients produced from within villages and towns or developed with farmers using particular breeds of pork. Many sausage makers are also linked to micro-breweries and have introduced ales to their sausages to create a unique variety for their area.”

The event is being supported by TV chef and personality Simon Rimmer, whose experience in the food industry also includes experience in running restaurants and producing cookery books.