Following the launch of its six month Winter Warmers calendar, Premier Foodservice has created some tailored advice and inspiration especially for Bonfire Night on 5 November with the Great British banger central to menu creation as the event also falls during British Sausage Week.
Sarah Robb, channel marketing manager at Premier Foodservice said: “Bonfire Night is a great opportunity for pubs and restaurants to target new and existing customers.
"Bonfire displays often take place early evening, with consumers looking for a place to eat out afterwards and what could tempt them in from the cold better than one of the nation’s favourite dishes, sausage and mash?
"With the rise of consumers seeking gluten-free options on menus, our Winter Warmers calendar offers chefs a recipe for sausage and mash topped with our new Bisto Gluten-Free Gravy which is coming soon.”
Premier Foods’ top tips for Bonfire Night:
- If you are running a special menu, make sure you advertise this inside and outside your outlet and encourage new or existing customers to book a table
- Sausage, mash and gravy is a firm favourite, but during British Sausage Week why not also try something different, such as a sausage tagine or a sausage sharing board with dipping sauces as a bar snack
- If your outlet has a garden area, attract families and groups by putting on your own firework display or hand out sparklers
- Use social media and take advantage of the #BritishSausageWeek hashtag to attract customers
Don’t forget to download Premier Foodservice's Winter Warmers calendar here for the chance to win a UK break for two.
Recipe: Gluten Free Sausage & Mash
Making a great mash should be easy but it’s often not. Here we outline a few simple steps to a great sausage and mash with Bisto Gluten-Free Gravy.
Serves - 10
Preparation Time - 10 minutes
Cook Time - 20 minutes
Recipe Cost - £21.10
Price per Portion - £2.11
- 2kg Potatoes (floury/starchy potatoes, such as Desiree)
- 100g Unsalted butter (at room temperature)
- 10g Fresh chives (finely chopped)
- 2.5kg Gluten-Free pork sausages
- 20ml Vegetable oil
- 75g Bisto Gluten-Free Gravy
- 1ltr Boiling water
- Salt & pepper
- Cut the potatoes into even-sized chunks and place in a large pan of salted cold water, then bring to the boil.
- Once fully cooked, drain and allow the steam to come off the potatoes before you start to mash them.
- Mash the potatoes until smooth and then beat in the butter, then add the chives and season. Place to one side and keep warm.
- In a large frying pan, heat the vegetable oil and then gently fry the sausages for approximately 10 minutes or until fully cooked. Place to one side and keep warm.
- For the gravy, whisk the Bisto Gluten-Free Gravy into the boiling water.
- To serve; place three sausages on a bed of chive mash and pour over the Bisto Gluten-Free Gravy.
- For an even smoother mash, pass the potato through a ricer.
- Add butter or cream at room temperature to ensure it blends evenly into the potatoes. Always taste and then season.
- Why not try adding cabbage, cream and onions for a Colcannon or spring, onions for a classic Irish Champ.