20% Off Sausages Celebrating UK Sausage Week
Here at Cheerbrook we’re celebrating UK Sausage week, 29th October – 4th November, by offering 20% off all our free-range pork sausages from our butchery counter.
Sausages are a comfort food classic, perfect for cosy autumn nights, for a bonfire supper or a hearty family meal. All of our sausages at Cheerbrook are handmade by our team of butchers, with free-range pork from Packington Farms of Burton-upon-Trent, Staffordshire, natural casings & fresh ingredients.
We love experimenting with different flavours & developing tasty new varieties, sausages are so versatile; we’ve put together three inspiring recipe ideas with our fabulous sausages whether you’re rustling up a bonfire night supper, throwing a fireworks party or packing a snack for an Autumn walk:
Sausage, pumpkin & sage casserole
Knob of butter
6 Cheerbrook pork or roast onion & sage sausages
1 Onion, peeled & sliced
2 Cloves of garlic, sliced
1 tbsp Chopped sage
1 Small pumpkin or butternut squash, peeled & cubed
1tbsp White wine vinegar
1tsp Caster sugar
200g Chopped tomatoes
400g Cannellini beans
500ml Chicken stock
Pre-heat the oven to 180oc.
Heat the butter in a large ovenproof casserole pan, fry the sausages for 5 minutes until browned.
Add the onions & fry for a further 3 minutes to soften, then add the garlic & sage for a further 3 minutes.
Add the pumpkin/squash, followed by the white wine vinegar & continue to cook until most of the liquid has evaporated.
Add the sugar, tomatoes, cannellini beans & stock, seasoning with salt & pepper to taste. Bring to the boil, then pop in the oven for an hour until the pumpkin is tender.
Serve with fresh, crusty bread to mop up the flavoursome sauce.
Smoky sausage pasta
A simple pasta dish is sure to please young & old at a bonfire bash; whether you choose our classic free-range pork sausages or the Tolouse, with bacon, red wine & garlic mushroom. A large crock pot for diners to help themselves with a basket of hot, crispy ciabatta is a fuss free way to feed a hungry crowd.
8 Cheerbrook pork or Tolouse sausages, skins removed
2 Cloves of garlic, sliced
1 tsp Fennel seeds
2tsp Smoked paprika
2 x 400g cartons of passata
Pinch of chilli flakes to taste
Heat a splash of oil in a heavy based saucepan, crumble up the sausage meat & brown in the pan.
Add the garlic & cook for a minute, then add the spices & cook for a further minute.
Add the passata and simmer for 20 minutes.
In the meanwhile, cook your pasta & toss in the sauce before serving with shavings of parmesan & crusty ciabatta.
Mustard & maple sausage rolls
Get the children involved with making these simple sausage rolls this half term, bake & take as an Autumn picnic on a walk in the Cheshire countryside.
1 x 375g pack ready to roll puff pastry (or make your own if you’re feeling adventurous)
400g Cheerbrook’s mustard & maple sausages
1 beaten egg to glaze
Sesame seeds to sprinkle
Heat the oven to 180oc.
Roll the pastry into a rectangle 20 x 30 cm, then cut the rectangle in half to make two 10 x 30cm rectangles.
Take the sausages out of their skins & line up along the pastry.
Fold one side over the sausage meat & brush the edge with a little beaten egg. Fold over the other side & press down.
Turn over the pastry & slice into your chosen size of sausage roll (depending on your appetite).
Place on a baking tray, covered with grease proof paper, brush the tops with beaten egg & sprinkle with sesame seeds.
Bake for 25 – 35 minutes depending on the size of your sausage rolls.